Description
This Authentic Italian Gravy is simmered all day to yield a rich and delicious sauce. It’s perfect for any Italian dish!
Ingredients
Scale
- 1 cup beef broth (plus 1/4 cup)
- 1/4 cup extra virgin olive oil
- 4 beef short ribs
- 1 large onion (chopped)
- 6 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 28-ounce cans whole peeled tomatoes
- 1 6-ounce can tomato paste
- 1 28-ounce can tomato sauce
- 2 cups beef broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/4 cup chopped fresh Italian parsley
- 1 pound beef Italian sausage (cooked and drained)
Instructions
- Step: Preheat the oven to 400°F. Place 1 cup beef broth, oil, beef short ribs, onion, garlic, salt, and black pepper in a roasting pan; stir to coat.
- Step: Roast for 1 hour and 30 minutes.
- Step: Remove from the oven and transfer the mixture to a 6-quart stockpot over medium-low heat. Stir in the remaining 1/4 cup of beef broth. Simmer for 30 minutes.
- Step: Add tomatoes, tomato paste, tomato sauce, beef broth, basil, oregano, and parsley; stir well. Simmer uncovered, stirring occasionally, until sauce reduces, 4 to 6 hours.
- Step: Remove ribs from the sauce. Stir in cooked and drained beef Italian sausage. Continue simmering for 1 hour.
- Step: Serve with 1 pound of cooked pasta.
Notes
For a smooth sauce, use an immersion blender to puree the tomatoes before adding the cooked sausage. Store in a sealed container in the refrigerator for up to 4 days or freeze for up to 4 months.
- Prep Time: 25 minutes
- Cook Time: 7 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
- Sugar: 15 g
- Sodium: 2419 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 58 mg
Keywords: Italian gravy, Sunday sauce, slow-cooked red sauce, beef short ribs, pasta sauce