Italian Gravy
Rich and hearty Italian gravy with tomato, basil, garlic, and savory pork bones, perfect for pairing with pasta and garlic bread for a comforting meal.
Ingredients
Instructions
- In a large pot, heat olive oil.
- Add pork neck bones and cook until lightly browned.
- Add half a clove of garlic.
- Add tomato puree and water to the pot.
- Add crushed tomatoes and Parmesan cheese.
- Season with salt, pepper, sugar, and add 6 basil leaves.
- Add the remaining garlic.
- Bring to a boil, then reduce heat to low.
- Cook for about 2 to 3 hours, stirring well every so often.
- Serve with your favorite pasta and garlic bread.
- Enjoy.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine while cooking. If you don't have pork neck bones, you can substitute with Italian sausage or beef short ribs. Fresh basil is key, but if unavailable, dried basil can work in a pinch—just reduce the amount as it's more concentrated. Stirring occasionally helps prevent sticking and ensures even cooking.
Serving Suggestions
This Italian gravy pairs beautifully with your favorite pasta, such as spaghetti or penne. Serve alongside garlic bread for a complete meal. For a heartier dish, consider adding sautéed vegetables or serving it over Italian Baked Pork Chops. A sprinkle of freshly grated Parmesan on top enhances the flavor further.
Storage & Reheating
Allow the gravy to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Gravy contains roughly 485 calories, with 2g protein, 10g carbohydrates, and 50g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1789mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You would need about 4-5 pounds of ripe tomatoes. Blanch, peel, and crush them before adding to the pot. Fresh tomatoes will provide a different texture and flavor, making the gravy lighter and fresher.
How can I make this vegetarian?
To make a vegetarian version, simply omit the pork neck bones and use vegetable broth instead of water. You can enhance the flavor with mushrooms or add lentils for protein. The rest of the ingredients can remain the same to maintain the rich taste.
What pasta works best with this gravy?
Any pasta can work, but traditionally, spaghetti or fettuccine pairs well. The sauce clings nicely to these shapes. For a unique twist, try it with gnocchi or a stuffed pasta like ravioli for a more filling experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).