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My review
Italian Gravy
Carla R. Bure
"This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes."
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Ingredients
5 h 45 m servings 411 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
- Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
Nutrition Facts
Per Serving: 411 calories; 22.1 g fat; 19.4 g carbohydrates; 32.3 g protein; 97 mg cholesterol; 794 mg sodium. Full nutrition
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Reviews
Read all reviews 2530 Ratings
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Most helpful positive review
10/28/2004
I used ground pork and also added mushrooms..very delicious will definately make again
Most helpful critical review
1/18/2006
While this recipe is an interesting twist on traditional spaghetti, it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute), but there just wasn't ...
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10/28/2004
I used ground pork and also added mushrooms..very delicious will definately make again
2/7/2004
This had a nice flavor to it, a nice change from my regular sauce. Will be making this again! Thanks.
10/17/2006
Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I well-browned the meat prior to simmering. A delicious recipe.
4/23/2006
I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce the extra kick it was missing. My friends always ask me to make it for Soprano's Sunday.
12/8/2004
Wonderful! I opted to cut the pork in 1 inch cubes, which lessened the cooking time to about 2 hours. The pork is so tender.... melts in your mouth. At first I thought the amount of dried herbs ...
5/7/2012
This recipe is great as written. I always have to make some adjustments because of preference. I browned 1 lb of hot italian sausage and added to the pork shoulder and some diced up pancetta. ...
11/18/2007
This was a delicious recipe. Only changes I made was to first brown the roast on all sides and set aside. Then I sauteed the onions and garlic. Also I used about 1 cup of red wine instead of the...
1/18/2006
While this recipe is an interesting twist on traditional spaghetti, it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute), but there just wasn't ...