New York Style Italian Gravy

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:

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

The Cook

Helene Mulvihill Recipe
x4
Well Seasoned
Magnolia, TX (pop. 1,393)
WeBakeinTX
Member Since Jan 2011
Helene's notes for this recipe:
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!!
Make it Your Way...

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Directions

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

Comments

1-5 of 18 comments

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user Kathy Schleicher lakotakat - Feb 10, 2011
LOL!! The "gravy" is a word that most people DON'T relate to, they think it should be "sauce." Ha! Actually, to us true
"affectionados," its our "lifeblood, no??!! We share exactly the same recipe, except that I add about 1 tsp of plain white sugar to "cut" some of the acid, for my hubby's stomach acid. I also sometimes make it meatless, but add some extra veggies, like chopped zucchini, green pepper, celery, etc. and about 2 tsp of crushed fennel seeds. I usually make this every other week in a huge pot - and its GONE (snacks, lunches, etc.) within 2-3 days at most...!! Yuummmm! Just made some last night for supper - we had it over cheese ravioli. BTW - I learned this recipe, when I was about 5 yrs old, from a sweet little neighborhood Italian grandma who couldn't "speaka Engish," but loved the fact I wanted to cook "da'talian." I am as far away (Native American) as you can get from Italian, but her cookies (which I didn't have the chance to learn about) were to die for!!
user Helene Mulvihill WeBakeinTX - Feb 10, 2011
Me too Kathy, I make this about twice a month and its gone pretty fast. However, I am doubling, even trippling this recipe!! I will make a giant stockpot of it, throw in 2 or 3 lbs of fried italian sausage (that I have to order from NJ through a distribution company) or a few lbs of meatballs. We will eat it as Sunday dinner just like when I was a kid, then my girls will help themselves from the fridge all week long. I freeze it in gallon bags and put it in the crock pot too! This is the most cooked thing in my house!! I use it in lasagna, spaghetti, rottelli, baked ziti, macaroni,meatball subs, sausage and peppers, or just on some bread. for Pizza I make a spicier meatless sauce too. sometimes for lasagna I will try to sneak some veggies in there but I have to be careful with my picky kids. All of my girls know how to make gravy!!! Its a tradition in our family. I like to say to them (as any Italian mother does), "If I die, you know how to make gravy, right?" LOL!!!
user Kathy Schleicher lakotakat - Feb 10, 2011
Helene, you must be my long-lost sister! LOL!! Yep, I double and sometimes triple this recipe, too, even tho there's only just the 3 of us(and I rarely have enough to freeze, LOL!!). Nobody in my family can figure out WHY I cook so much, proportionaly, but then again, even tho we thankfully aren't overweight, somehow there is little that goes to waste/waist. I once made several gigantic pots full of this sauce (with good ground beef and lots of sausage, too) served over pasta for one of our KOREAN church's "fellowship Sunday dinners" (they have every week). There wasn't a SPECK to take home as a doggie bag!! They absolutely LOVED it! It is one of my most-requested recipes/meals! This, and my authentic "Chinese Hot n Sour" Soup!! LOL!! What can I say??!!
user Kathy Schleicher lakotakat - Feb 10, 2011
PS - I make mine spicyer by adding some dried red pepper flakes. My son and I LOVE spicey food - like KIMCHEE - and my DH is finally getting used to some, too.
user Helene Mulvihill WeBakeinTX - Feb 10, 2011
Kathy I would love to see a recipe from you for chinese hot and sour soup, or kimchee... (I dunno what that is) I love to try new things as long as they dont have octopus or something scary in it.. If you post them I will be so happy to check them out!!! Korean food is something I havent tried yet, we have been working some asian dishes a bit but nothing korean, please enlighten us!!!

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