Italian Gravy(Tomato Sauce)
Rich, hearty Italian tomato sauce with savory pork bones, aromatic herbs, and vegetables, perfect for pasta or versatile dishes that crave bold, comforting flavors.
Ingredients
- 2 large (28 oz.) cans tomato puree ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 qt. chicken soup stock or bouillon ⓘ
- 2 c. dry red wine ⓘ
- 1/4 c. olive oil
- 2 onions, peeled and minced ⓘ
- 6 large cloves garlic, chopped ⓘ
- 2 bay leaves ⓘ
- 2 celery stalks with leaves, minced ⓘ
- 1 Tbsp. dried basil ⓘ
- 1 carrot, grated ⓘ
- 1/2 Tbsp. black pepper, freshly ground ⓘ
- 1/2 lb. fresh mushrooms, chopped ⓘ
- 1 Tbsp. salt to taste ⓘ
- 1 Tbsp. oregano, crushed ⓘ
- 1 tsp. sugar ⓘ
- 1 tsp. dried rosemary ⓘ
- 1 lb. pork neck bones ⓘ
Instructions
- In a large pot, place tomato puree, tomato paste, chicken stock, and wine.
- Heat a large frying pan and add olive oil.
- Saute the onions, garlic, celery, and carrot until slightly brown.
- Add the sautéed vegetables to the pot along with all remaining ingredients.
- Bring to a light boil and then turn to a simmer.
- Simmer for 2 hours, partly covered, stirring often.
- Remove bones, skim fat from the top, and discard.
- Store in refrigerator for up to a week.
- Use as a pasta topping or in any dish calling for tomato sauce or gravy.
- This sauce freezes very well.
Tips & Substitutions
For a deeper flavor, consider adding a tablespoon of balsamic vinegar or red pepper flakes for some heat. If fresh herbs are available, feel free to substitute with fresh basil and oregano instead of dried. To enhance the richness, you can add a tablespoon of unsweetened cocoa powder. Ensure to chop your vegetables uniformly for even cooking.
Serving Suggestions
This Italian Gravy pairs beautifully with Mixed Veggie Pasta or Chicken Rigatoni for a hearty meal. Serve it over your favorite pasta or use it as a base for dishes like Ricotta Stuffed Chicken. Garnish with freshly grated Parmesan and a sprinkle of basil for an elegant touch. Crusty bread makes for a great side to soak up the sauce.
Storage & Reheating
Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to a week. To reheat, simmer on low heat on the stove, stirring occasionally, until heated through. For longer storage, this sauce freezes well for up to three months; just thaw it overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Gravy(Tomato Sauce) contains roughly 995 calories, with 38g protein, 217g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (272% of the Daily Value), iron (222% of the Daily Value), and calcium (132% of the Daily Value). Note that it is relatively high in sodium, at 2705mg per serving (118% 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 make this sauce vegetarian?
Yes, you can easily make this sauce vegetarian by omitting the pork neck bones and using vegetable stock instead of chicken stock. You can also add more vegetables, such as bell peppers or zucchini, to enhance the flavor and texture of the sauce.
How can I adjust the thickness of the sauce?
If you prefer a thicker sauce, let it simmer uncovered for an additional 30 minutes to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with water and stir it into the sauce during the last few minutes of cooking. For a thinner sauce, simply add more chicken stock or water until the desired consistency is reached.
Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, you'll need about 4-5 pounds of ripe tomatoes. Blanch them to remove the skins, then chop and add them to the pot. You may need to adjust the cooking time slightly to allow the tomatoes to break down and release their juices.
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).