Italian Gravy W/ Chicken and Sausage

Italian Gravy W/ Chicken and Sausage created by pattikay in L.A.

From Jeff Smith, "Cooking with Wine" I have been making it for over 20 years.

Ready In:
4hrs
Serves:
Units:

ingredients

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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"From Jeff Smith, "Cooking with Wine" I have been making it for over 20 years."
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  1. KatieGT
    This was excellent -- a thick, rich sauce with great flavorings. I doubled the chicken, reduced the broth to two cups, added a can of diced tomatoes and doubled all of the spices. I chopped the onions, celery and carrots together in the food processor. Applegate Sweet Italian Sausage kept the fat and the sodium down. Next time I'll cut the chicken into small pieces before cooking. My honey said this was a great winter stew -- I'll be making it again. Thanks!
    Reply
  2. pattikay in L.A.
    Delicious! Rich and full of flavor and texture. I probably added only 2 cups of chicken stock because I wanted it to be a bit thicker (and I wanted to leave plenty of room for adding the full two cups of wine!) Thanks for sharing.
    Reply
  3. pattikay in L.A.
    Italian Gravy W/ Chicken and Sausage Created by pattikay in L.A.
    Reply
  4. Princess Pea
    This recipe makes a rich and delicious sauce for pasta. I halved the recipe and used turkey Italian sausage. Started it around 4 pm then just let it simmer on the stove, stirring occasionally. We had enough left to freeze for another meal for the two of us. Thanks - I hope to be making it for 20 years, too!
    Reply
  5. Chicagoland Chef du
    From Jeff Smith, "Cooking with Wine" I have been making it for over 20 years.
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