Italian Gravy Recipe

Olive oil: This is used to sauté the onions and garlic, adding a rich flavor to the base of the sauce.

Onion: Chopped onions provide a sweet and savory foundation for the sauce.

Garlic: Minced garlic adds a pungent and aromatic flavor that is essential in Italian cooking.

Ground beef: This adds a hearty and meaty texture to the sauce.

Crushed tomatoes: These form the bulk of the sauce, giving it a rich tomato flavor.

Tomato paste: This thickens the sauce and intensifies the tomato flavor.

Water: Used to adjust the consistency of the sauce.

Basil: Dried basil adds a sweet and slightly peppery flavor.

Oregano: Dried oregano provides a robust and earthy taste.

Salt: Enhances all the flavors in the sauce.

Black pepper: Adds a hint of spice and depth to the sauce.

When cooking the onion until translucent, make sure to keep the heat at medium to avoid burning. This step is crucial as it helps to develop a sweet and rich flavor base for the Italian gravy. Additionally, when adding the minced garlic, be cautious not to overcook it; garlic can become bitter if browned too much. For the ground beef, break it up into small pieces as it cooks to ensure even browning and a better texture in the final sauce. Finally, when simmering the gravy for 2 hours, keep the lid slightly ajar to allow some of the liquid to evaporate, which will help thicken the sauce and concentrate the flavors.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base for the sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned well.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can be blended to achieve a similar consistency to crushed tomatoes.

• tomato paste - Substitute with tomato sauce: Tomato sauce can be reduced to thicken it, providing a similar depth of flavor.

• water - Substitute with chicken broth: Chicken broth adds more flavor compared to plain water.

• dried basil - Substitute with fresh basil: Fresh basil can provide a more vibrant flavor, though you may need to use more to match the intensity of dried basil.

• dried oregano - Substitute with fresh oregano: Fresh oregano can offer a more robust flavor, but you may need to use a larger quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can provide a similar level of heat.

• Allow the Italian gravy to cool completely before storing. This helps prevent condensation, which can lead to a watery sauce.
• Transfer the cooled gravy into airtight containers or heavy-duty freezer bags. For easy portioning, consider using smaller containers or dividing the sauce into meal-sized portions.
• Label each container or bag with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the containers in the refrigerator if you plan to use the gravy within 3-4 days. For longer storage, place the containers in the freezer.
• When freezing, lay the bags flat on a baking sheet until solid. This method saves space and makes it easier to stack multiple bags.
• To reheat, thaw the gravy in the refrigerator overnight if frozen. For a quicker option, place the sealed bag in a bowl of cold water.
• Reheat the gravy in a saucepan over medium heat, stirring occasionally until it reaches the desired temperature. If the sauce is too thick, add a splash of water or broth to achieve the right consistency.
• For an extra burst of flavor, consider adding fresh basil or a splash of red wine while reheating.

• stovetop method: Place the leftover Italian gravy in a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the sauce has thickened too much. Heat until it reaches your desired temperature.

• microwave method: Transfer the Italian gravy to a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.

• oven method: Preheat your oven to 350°F (175°C). Place the Italian gravy in an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the sauce is hot and bubbly.

• slow cooker method: Pour the Italian gravy into your slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the sauce warm for an extended period without overcooking it.

• Large pot: A large pot is essential for cooking the sauce evenly and allowing it to simmer properly.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.

• Chopping board: A chopping board provides a safe and clean surface for chopping the onion and mincing the garlic.

• Chef's knife: A chef's knife is necessary for efficiently chopping the onion and mincing the garlic.

• Measuring spoons: Measuring spoons ensure accurate measurement of the olive oil, dried basil, dried oregano, salt, and black pepper.

• Measuring cup: A measuring cup is used to measure the water accurately.

• Can opener: A can opener is needed to open the cans of crushed tomatoes and tomato paste.

• Colander: A colander can be used to drain any excess fat from the browned ground beef if necessary.

• Ladle: A ladle is useful for serving the sauce once it is ready.

Use pre-chopped onions: Save time by using pre-chopped onions from the store.

Minced garlic in a jar: Opt for jarred minced garlic instead of mincing fresh cloves.

Pre-browned ground beef: Cook and freeze ground beef in advance for quick use.

Crushed tomatoes with herbs: Buy crushed tomatoes that already have basil and oregano.

Simmer in a slow cooker: Use a slow cooker to simmer the sauce while you do other tasks.

Double the recipe: Make a double batch and freeze half for future meals.