Italian Gravy Recipe

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Italian Gravy
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Ingredients
33
Count
Nutrition
649
Calories
Total time
475
Minutes
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Ingredients:

Directions:

  1. Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 648.91 Kcal (2717 kJ)
Calories from fat 289.73 Kcal
% Daily Value*
Total Fat 32.19g 50%
Cholesterol 62mg 21%
Sodium 3150.84mg 131%
Potassium 1805.99mg 38%
Total Carbs 63.2g 21%
Sugars 30g 120%
Dietary Fiber 8.12g 32%
Protein 24.19g 48%
Vitamin C 40.3mg 67%
Vitamin A 0.2mg 7%
Iron 16.5mg 92%
Calcium 121.1mg 12%
Amount Per 100 g
Calories 102.86 Kcal (431 kJ)
Calories from fat 45.93 Kcal
% Daily Value*
Total Fat 5.1g 50%
Cholesterol 9.83mg 21%
Sodium 499.44mg 131%
Potassium 286.27mg 38%
Total Carbs 10.02g 21%
Sugars 4.75g 120%
Dietary Fiber 1.29g 32%
Protein 3.83g 48%
Vitamin C 6.4mg 67%
Iron 2.6mg 92%
Calcium 19.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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