Nirvana Italian Gravy Recipe

Posted by
Rate It!
Nirvana Italian Gravy
Add your photo!



  1. Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat.
  2. 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.
  3. Cook until both sides of meat are browned.
  4. Remove meat to a bowl and set aside.
  5. In the same pan add the sausage and ground beef.
  6. When ground meats are cooked through, drain grease and oil from pan.
  7. If there are any large pieces of the ground meats, break them up or pulse in a food processor.
  8. Add to bowl with other meats, set aside.
  9. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
  10. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
  11. When onions are limp, add all of the reserved meats.
  12. Over medium heat, add 2 cups red wine.
  13. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
  14. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
  15. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
  16. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
  17. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
  18. The gravy must cover the meat and come close to the top of the pot.
  19. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
  20. Stir occasionally to keep from sticking to the bottom of the pan.
  21. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches.
  22. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
  23. Serve the meat with gravy and pasta.
  24. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 499.65 Kcal (2092 kJ)
Calories from fat 227.55 Kcal
% Daily Value*
Total Fat 25.28g 39%
Cholesterol 45.92mg 15%
Sodium 2371.42mg 99%
Potassium 1368.28mg 29%
Total Carbs 48.39g 16%
Sugars 23.27g 93%
Dietary Fiber 6.14g 25%
Protein 17.72g 35%
Vitamin C 30.5mg 51%
Iron 2.6mg 14%
Calcium 101.6mg 10%
Amount Per 100 g
Calories 104.43 Kcal (437 kJ)
Calories from fat 47.56 Kcal
% Daily Value*
Total Fat 5.28g 39%
Cholesterol 9.6mg 15%
Sodium 495.64mg 99%
Potassium 285.98mg 29%
Total Carbs 10.11g 16%
Sugars 4.86g 93%
Dietary Fiber 1.28g 25%
Protein 3.7g 35%
Vitamin C 6.4mg 51%
Iron 0.5mg 14%
Calcium 21.2mg 10%

* 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.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 11.3
  • 13

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top