Nirvana Italian Gravy

Recipe by UnknownChef86
READY IN: 6hrs
YIELD: 18 pints




  • Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat.
  • Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder.
  • Cook until both sides of meat are browned.
  • Remove meat to a bowl and set aside.
  • In the same pan add the sausage and ground beef.
  • When ground meats are cooked through, drain grease and oil from pan.
  • If there are any large pieces of the ground meats, break them up or pulse in a food processor.
  • Add to bowl with other meats, set aside.
  • Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
  • Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
  • When onions are limp, add all of the reserved meats.
  • Over medium heat, add 2 cups red wine.
  • While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
  • Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
  • When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
  • In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
  • Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
  • The gravy must cover the meat and come close to the top of the pot.
  • Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
  • Stir occasionally to keep from sticking to the bottom of the pan.
  • When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches.
  • To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
  • Serve the meat with gravy and pasta.
  • Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.