Gramma Russo's Gravy

By • December 16, 2014 0 Comments

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Gramma Russo's Gravy


Author Notes: This is the spaghetti gravy my Gramma Russo made on Sundays for the meal that , as a kid, lasted a lifetime. Sally Russo Pollard

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Serves a big family

  • 1 pound Boneless Pork Country Style Ribs
  • 1 pound Hot Italian Sausage
  • 1 pound Sweet Italian Sausage
  • 1 tablespoon Olive Oil
  • 1/2 cup Yellow Onion/small dice
  • 1/4 cup Shredded Carrot
  • 1 tablespoon Tomato Paste/Concentrated style paste in a tube such as Amore or Cento
  • 1 cup Italian Red Wine
  • 3 15 ounce cans tomato sauce
  • 15 ounces Beef Stock
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Dried Fennel Seeds/Anise
  • Salt and pepper to taste
  • Red Pepper Flakes to taste
  • 2 Dried Bayleaves
  1. In a large stock pot, heat olive oil on medium high. When oil is hot add the Boneless Pork Country Style Ribs and the Sweet and Hot Italian Sausage. Cook on medium high heat until nicely browned.
  2. Once meat is browned add the diced onion and shredded carrot. Cook until onion is just becoming soft and translucent.
  3. Add tomato paste, working it around the pan with the other ingredients, cooking the paste for a 2-3 minutes
  4. Turn the heat up just a touch to make sure the pan is hot and add the wine. *NOTE: You should always cook with a wine you would like to drink* The wine should bubble up and steam. Using a wooden spoon stir and scrape up the brown bits on the bottom of the pan left over from browning the meat and cooking the tomato paste. Allow to bubble for 3-4 minutes.
  5. Add 3 x 15 ounce cans of tomato sauce. Fill 2 of the empty cans with water and add to pan. Fill the third empty can with beef stock and add to pan.
  6. Stir in remaining ingredients (all the spices and herbs).
  7. With heat turned up, let this boil with the lid on for approximately 1/2 hour. keep an eye on it, you want a pretty good boil going without boiling over.
  8. Reduce the heat to low and let simmer for a few hours. Take the lid off the pot and let the gravy reduce to the consistency you and your family like. My Gramma Russo started this in the wee hours of the morning and let it simmer almost all day. The house was full of the savory smell by the time sat down to the mid-afternoon Sunday meal. *NOTE: If the gravy gets too thick, add some liquid. If it's too thin, let it reduce a bit. This is the beauty of true old fashioned Italian Spaghetti Gravy. It's an all day affair.* The Pork Ribs should fall apart in the gravy but if they need some help, just pull them apart using two forks.
  9. Serve over your favorite pasta. Or just dip in with some crusty bread.

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