New York Style Italian Gravy


Helene Mulvihill Recipe

By Helene Mulvihill WeBakeinTX


Rating:
Serves:
8
Prep Time:
Cook Time:
Comments:

I grew up in an italian influenced household, my mother's parents were immigrants that settled in NYC. If you've ever had NY style pasta and gravy, or if you've ever heard of it and wanted to try it, this is as authentic as it gets. I would love some feedback! Let me know what you think. Do you like it? Is it what you thought it would be? Is it what you remember too? Thanks!!

Ingredients

olive oil, extra virgin
2 large
onions
2
cloves garlic, chopped
2 lb
ground beef, pork and veal
1
12 oz can tomato paste
4 Tbsp
italian seasoning
1 Tbsp
chopped fresh basil, or 1 tsp dried
1 large
fist full of dried italian parsley
1/2 tsp
black pepper
1 Tbsp
dried oregano
2
bay leaves
12 oz
water or white wine
2
28 oz cans crushed tomatoes
2
28 oz cans diced tomatoes

Directions Step-By-Step

1
in hot pan with 2 tablespoons olive oil sautee onions and garlic until clear. Add Meat and brown.
2
drain off excess fat, but not all of it, its flavor!
3
add paste, seasoning, spices, bay leaves and pepper and stir until color of paste slightly oranges.
4
add water or wine to deglaze pan, bring to boil then add crushed and diced tomatoes. lower to simer and cover, stirring occasionally for about 20 minutes. Serve over pasta, yum.

About this Recipe

Course/Dish: Gravies
Regional Style: Italian


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18 Comments

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Marybeth Phillips Muzzi
Jul 3, 2012
The Italian tomatoes I use are POMI brand. They are from Italy available in most grocery stores. They come in a box either groung or tomato sauce, no preservatives or salt. They are excellent.
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May 6, 2012 - Helene Mulvihill shared this recipe with discussion group: Italian Cooking
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Helene Mulvihill WeBakeinTX
Jan 21, 2012
Gayle I know exactly what you mean when you say you're passing it through the family. I have been known to say, "Do you know how to make gravy?" to my daughters. When they assure me they do I reply, "good, my job here is done!" LOL!!
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Gayle Smith GayleSmith
Jan 21, 2012
My little Nana made this, passed it on to my mother, it was then passed on to me, I passed it to my son, and now we plan to pass it on to my granddaughter. She's only four, but we already spend time together in the kitchen every chance I get. We last used this recipe in lasagna for a family night. It's always in demand, and it always brings to mind lifelong memories of when my own mom made it. Ahhhhh. . . .
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Helene Mulvihill WeBakeinTX
May 31, 2011
ooooh!!! I will ask, but its so hard to find decent Italian imports here in Texas. I am so happy to have found Cento a few weeks ago!! woot woot!