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Italian Gravy

the.instructor's picture
  Dried porcini mushrooms 1 Cup (16 tbs) (Cepes Or Boletes)
  Olive oil/Salad oil 3 Tablespoon
  Chopped parsley 3 Cup (48 tbs)
  Celery stalks 3 , chopped
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), pressed
  Fresh rosemary sprig/1/2 teaspoon dry rosemary 1 (About 2 Inches Long)
  Thyme sprigs/1/2 teaspoon dry thyme leaves 3
  Fresh sage leaves/1/2 teaspoon dry sage leaves 5 Small
  Canned tomatoes 2 Pound (2 Cans, 1 Pound Each)
  Tomato sauce 32 Ounce (4 Cans, 8 Ounces Each)
  Dried red chili 1 Small
  Salt To Taste

Place mushrooms in a small bowl and add enough hot water to cover.
Let stand until mushrooms are soft, about 15 minutes.
Heat oil in a 5- to 6-quart pan over medium heat.
Add parsley, celery, onion, garlic, rosemary, thyme, and sage.
Cook, stirring often, until vegetables are soft.
Add tomatoes (break up with a spoon) and their liquid, tomato sauce, and chile to vegetable mixture.
Lift mushrooms from liquid; chop, then add to pan.
Pour soaking liquid into pan, being careful not to add any grit from bottom of bowl.
Bring to a boil; reduce heat, cover, and simmer slowly until reduced to 10 cups, about 3 hours.
Season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 3 weeks (freeze for longer storage).

Recipe Summary

Side Dish
Cook Time: 
1 Minute

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Italian Gravy Recipe