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new york style italian gravy

(2 ratings)
Recipe by
Helene Mulvihill
Magnolia, TX

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!!

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For new york style italian gravy

  • olive oil, extra virgin
  • 2 lg
  • 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 lg
    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

How To Make new york style italian gravy

  • 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.

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