Authentic Italian Gravy Recipe is more than just a sauce-it's a rich, slow-simmered celebration of flavors that brings Italian tradition right to your kitchen. Perfect for Sunday dinners or special gatherings, this hearty gravy boasts layers of tender meat, robust tomatoes, and fragrant herbs that fill your home with an irresistible aroma. I love making it when I want something comforting but impressive, and you'll notice how the slow cooking transforms simple ingredients into a silky, savory masterpiece.
Jump to:
Why This Recipe Works
This Authentic Italian Gravy Recipe stands out because it perfectly balances deep, meaty richness with bright, fresh herbs and tomatoes. The slow oven-roasting of short ribs releases incredible flavor and creates a luxurious texture in the sauce, while the addition of Italian sausage adds a savory punch. I've found that this method ensures each bite is both comforting and complex without being overwhelming.
- Consistent Texture: Slow simmering breaks down meats beautifully, creating a silky, harmonious sauce every time.
- Deep, Balanced Flavor: Roasting the meat with red wine and aromatics before simmering lifts the sauce to a richer level.
- Simple Ingredients: Authentic pantry staples keep this gravy approachable yet undeniably authentic.
- Fast Prep, Big Payoff: Though it cooks low and slow, the hands-on time is short-perfect for busy home cooks.
Ingredient Game Plan
The heart of any Authentic Italian Gravy Recipe lies in its ingredients. Opting for quality meat and fresh herbs always pays off, and picking the right canned tomatoes can elevate your sauce's depth. I like to source grass-fed short ribs when possible and use Italian sausage with natural casing for that perfect snap and flavor pop.
- Beef short ribs: Look for well-marbled ribs for tender, flavorful meat after roasting.
- Italian sausage: Use cooked, drained sausage with herbs-avoid bland or overly spicy varieties.
- Whole peeled tomatoes: Choose quality cans with thick, ripe tomatoes for a rich base.
- Extra virgin olive oil: Fresh and peppery oils add subtle complexity to the gravy.
- Fresh Italian parsley: Adds a bright, herbaceous finish that cuts through the richness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Authentic Italian Gravy Recipe
Step 1 - Prep & Season
Start by preheating your oven to 400°F. While it warms up, combine 1 cup of red wine, extra virgin olive oil, beef short ribs, chopped onion, minced garlic, salt, and black pepper in a large roasting pan. Toss everything gently to coat the meat and aromatics evenly. This seasoning step is crucial because it allows the flavors to meld and the wine to tenderize the ribs during roasting. As it browns, you'll notice the edges turning golden-brown and the air filling with a toasty, savory aroma-that's a good sign you're on the right track.
Step 2 - Build Flavor
Roast the mixture uncovered for 1 hour and 30 minutes until the ribs have a beautiful crust and the onions are soft and caramelized. When done, carefully transfer everything to a large stockpot set over medium-low heat. Add the remaining ¼ cup of red wine and let it simmer gently for about 30 minutes to let the flavors marry and the alcohol cook off. This stage deepens the sauce's complexity before you add the tomatoes and herbs.
Step 3 - Finish for Best Texture
Next, stir in canned whole peeled tomatoes, tomato paste, tomato sauce, beef broth, dried basil, oregano, and fresh parsley. Bring the mixture to a gentle simmer uncovered, stirring occasionally to prevent sticking. Let it reduce slowly for 4 to 6 hours-this taking your time is what turns the sauce silky and thick, with a concentrated, rich flavor. Once the sauces have reduced, carefully remove the short ribs-tender and falling off the bone-and discard bones. Stir in your cooked and drained Italian sausage and keep simmering for another hour. The sausage adds a punch of savory flavor and a lovely texture to the final gravy.
Pro Moves I Swear By
In my experience, patience is the secret to nailing this Authentic Italian Gravy Recipe. Taking your time lets the flavors fully develop while giving the meat a perfect, melt-in-your-mouth texture. Don't rush the simmering, and always use fresh herbs for brightness at the end.
- Doneness Cue: Meat should be so tender it practically falls apart when stirred.
- Temperature Trick: Keep the simmer low-just a gentle bubble-to avoid burning or drying out.
- Make-Ahead Move: The gravy tastes even better the next day after resting overnight in the fridge.
- Skip This Pitfall: Don't skip draining the sausage-it prevents the gravy from becoming greasy.
Serve It Up
Finishing Touches
I love serving this Authentic Italian Gravy Recipe spooned over freshly cooked pasta-spaghetti or rigatoni work beautifully. The sauce's hearty texture clings perfectly to noodles, delivering bursts of herbs, tender meat, and tomato with every bite. A final sprinkle of freshly chopped parsley or a grating of Parmigiano-Reggiano brightens the plate and adds that classic Italian finish.
Great Pairings
To balance the richness, I like pairing the gravy with a light, crisp green salad dressed with lemon vinaigrette or simple roasted vegetables like broccoli or green beans. A crusty loaf of Italian bread is perfect for mopping up any leftover sauce-trust me, you'll want every drop.
Easy Plating Wins
For casual weeknights, toss the pasta and gravy together and serve family-style for a cozy vibe. When guests come over, plate a nest of pasta topped with a generous ladle of gravy and finish with a fresh herb sprig and a drizzle of good olive oil. A touch of cracked pepper on top adds visual appeal and an extra flavor boost.
Make-Ahead & Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. You'll notice the sauce thickens slightly as it cools, but a quick warm-up will bring back that lovely silky texture.
Freezer Notes
This Authentic Italian Gravy Recipe freezes really well. Portion it into freezer-safe containers or bags, leaving some headroom for expansion. It keeps best for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove to retain that fresh-cooked flavor.
Reheating Authentic Italian Gravy Recipe Without Drying Out
To reheat, I recommend warming the gravy slowly on the stovetop over low heat, stirring occasionally to prevent sticking. If you're in a hurry, microwave in short bursts at medium power, stirring frequently and adding a splash of water or broth to keep it moist. Avoid high heat or overcooking during reheating as that can dry out the sauce or meat.
Frequently Asked Questions
Authentic Italian gravy is a slow-simmered meat sauce that includes beef ribs and sausage, creating a rich, hearty sauce. Marinara is a quicker, lighter tomato sauce without meat or with minimal additions.
Yes, some versions include meatballs or pork chops, but short ribs and Italian sausage keep the traditional flavor and texture. Feel free to experiment, but adjust cooking times accordingly.
{{FAQ_ANSWER_3}}
{{FAQ_ANSWER_4}}
Final Thoughts
PrintComplete Recipe
Authentic Italian Gravy Recipe
This Authentic Italian Gravy recipe delivers a rich, hearty tomato sauce simmered slowly with beef short ribs and Italian sausage, perfect for pairing with your favorite pasta. The combination of red wine, garlic, herbs, and slow-simmered tomatoes creates a deep, comforting flavor true to traditional Italian cooking.
- Prep Time: 25 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Ingredients
Meat and Wine
- 1 cup red wine
- ¼ cup red wine
- 4 beef short ribs
- 1 pound Italian sausage, cooked and drained
Vegetables and Aromatics
- 1 large onion, chopped
- 6 garlic cloves, minced
- ¼ cup chopped fresh Italian parsley
Liquids and Tomatoes
- ¼ cup extra virgin olive oil
- 2 28-ounce cans whole peeled tomatoes
- 1 6-ounce can tomato paste
- 1 28-ounce can tomato sauce
- 2 cups beef broth
Herbs and Seasonings
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
Instructions
- Preheat and Roast: Preheat your oven to 400°F. In a roasting pan, combine 1 cup red wine, olive oil, beef short ribs, chopped onion, minced garlic, salt, and ground black pepper. Stir everything together to coat the ribs and aromatics evenly. Place the roasting pan in the oven and roast the mixture for 1 hour and 30 minutes to develop rich flavors.
- Transfer and Simmer: After roasting, carefully remove the pan from the oven. Transfer the entire mixture into a 6-quart stockpot set over medium-low heat. Add the remaining ¼ cup of red wine to the pot and stir well. Let it simmer gently for 30 minutes to meld the flavors.
- Add Tomatoes and Herbs: Into the stockpot, add the whole peeled tomatoes, tomato paste, tomato sauce, beef broth, dried basil, dried oregano, and fresh Italian parsley. Stir thoroughly to combine all ingredients. Keep the pot uncovered and simmer the sauce, stirring occasionally, for 6 hours. This slow simmer will reduce the sauce and intensify its taste.
- Remove Ribs and Add Sausage: Once the sauce has thickened and flavors have developed, remove the beef short ribs from the sauce. Stir in the cooked and drained Italian sausage. Continue simmering the sauce with the sausage for an additional 1 hour to allow all the flavors to blend perfectly.
- Serve: Serve the authentic Italian gravy hot alongside 1 pound of cooked pasta for a satisfying, traditional Italian meal.
Notes
- Use a sturdy roasting pan or Dutch oven for roasting and simmering to ensure even heat distribution.
- Cook the Italian sausage thoroughly and drain excess fat before adding to the sauce to prevent greasiness.
- If you prefer a less acidic sauce, consider adding a teaspoon of sugar during simmering.
- The sauce tastes even better the next day after flavors have melded overnight.
- For a gluten-free option, ensure the Italian sausage and broth are certified gluten-free.
Leave a Reply