Recipe by Mary the Disturbed Stick Woman
There certainly are a lot of gravy recipes in the world, and more than a few good ones on Recipezaar! This is how we made it in my family, with inspirations from friends and neighbors. It's easier than some since there are no meatballs and just three steps once you get all the chopping done. It's the kind of recipe that invites coloring outside the lines: if you can't find boneless pork, use a pork chop; if you don't have sweet sausage, use hot sausage. You get the idea. The most important thing is make whatever you use good quality (and that definitely includes the wine!).
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 2 large garlic cloves, minced
- 1⁄2 lb sweet Italian sausage, casings removed
- 3 slices smoked bacon, chopped
- 1⁄2 lb lean pork, cubed
- 1⁄2 lb beef chuck, cubed
- 1⁄2 cup red wine
- 4 quarts tomato puree
- 1 cup beef broth
- 1 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon thyme
- 1 pinch sugar
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- In a large, heavy skillet or dutch oven, cook the onion and garlic in the olive oil over medium-low heat until translucent and just beginning to turn color.
- Add the meat and cook just until no longer pink.
- Add the remaining ingredients. If you want to finish in a crock pot, transfer all ingredients to the crock pot at this time.
- Bring to a simmer and cook over very low heat for several hours (4 or more is good) until the flavors have mellowed. Adjust spices and add water or wine if the liquid gets low. Stir frequently to prevent scorching.