Italian Gravy W/ Chicken and Sausage
- Reviews 3
Ready In: 4 hrs
Serves: 12
Ingredients
- 2 (28 ounce) cans tomato puree
- 6 ounces tomato paste
- 4 cups chicken stock
- 2 cups dry red wine
- 1⁄4 cup olive oil
- 2 medium yellow onions, chopped fine
- 2 stalks celery & leaves, chopped fine
- 1 carrot, scrubbed and grated
- 1⁄2 cup flat-leaf Italian parsley, minced
- 1⁄2 lb white button mushrooms, fresh, tops & stems, chopped
- 1⁄2 teaspoon red pepper flakes, crushed
- 1 tablespoon dried oregano, crushed
- 1 teaspoon dried rosemary
- 2 bay leaves, whole
- 1 tablespoon dried basil
- 2 whole cloves (I do not add) (optional)
- 1⁄2 tablespoon fresh ground black pepper
- 1 teaspoon sugar
- 2 boneless skinless chicken breasts
- 1 lb Italian sausage, with casings removed (mild or hot)
Directions
- In a deep pot:
- Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
- Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
- Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
- Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
- Break up / shred chicken with wooden spoon as it becomes tender while simmering.
- Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
- Freezes well.
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