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Nonna's Sunday gravy


ginny catanese Recipe

By ginny catanese
empressgigi


This "gravy" has never failed! It's especially loved by onion haters as it contains NONE! You will see 2-3 different ingredients.

pinch tips: How to Butterfly Meat


Rating:
Serves:
6-8 or more
Prep:
15 Min
Cook:
5 Hr
Method:
Stove Top

Ingredients

1 can(s)
imported italian tomatoes w basil
1 can(s)
crushed tomatoes
3 clove
garlic - just hit with a knife, don't mince
olive oil
1 tsp
dried basil
1 tsp
dried oregano
1
pork neck bone
1/4 c
grated romano cheese
1/4 c
dry red wine - chianti, nero d'avola optional

Directions Step-By-Step

1
Crush the whole tomatoes by hand in a large bowl.
2
Heat enough olive oil in the bottom of a heavy dutch oven to lightly coat the bottom. Once the oil is hot add garlic and fry for about 45 seconds - not until brown. .
3
Add pre-crushed tomatoes and then the hand-crushed tomatoes, let them "fry" for 2-3 minutes.
4
Add pork bone, and all spices; stir well and add the cheese and wine. Bring all ingredients to a strong simmer, cover and cook on VERY LOW heat for 4-5 hours. Stir occasionally
5
If adding meatballs, sausage, bracioli, let gravy cook at least 2 hours before adding.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Other Tags: For Kids, Heirloom