Authentic Italian Gravy Recipe

I absolutely love this Authentic Italian Gravy Recipe because it’s the kind of sauce that fills your kitchen with the warm, hearty aroma of Italy. It’s rich, full of slow-simmered flavors from tender beef short ribs, savory Italian sausage, and a perfect blend of herbs and tomatoes that come together over several hours. When I first tried making this gravy, I discovered that the slow roasting and long simmering make all the difference—you get a sauce so deep and comforting that it practically sings in every bite.

This gravy works wonderfully not just for a casual weeknight dinner but also when you want to impress family and friends with something special that tastes like it was crafted in a traditional Italian kitchen. If you’ve ever struggled to get that perfect balance of meaty richness and vibrant tomato flavor, this recipe will be your new go-to. Let me walk you through how to make this Authentic Italian Gravy Recipe succeed in your kitchen every time.

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Ingredients You’ll Need

Each ingredient in this Authentic Italian Gravy Recipe plays a crucial role in creating that perfect harmony of flavors—from the robust beef short ribs to the bright kick of fresh parsley. When shopping, look for quality tomatoes and fresh herbs to elevate the dish even more.

• Red Wine: I recommend a dry red wine like Chianti to add depth without overpowering the sauce.
• Extra Virgin Olive Oil: Use a good quality oil for a smooth, fruity undertone.
• Beef Short Ribs: These bring richness and body to the gravy as they roast and then simmer.
• Onion: Adds natural sweetness and balances the savory flavors.
• Garlic: Minced garlic gives the sauce a lovely aromatic punch.
• Salt and Ground Black Pepper: Essential seasonings to bring everything together.
• Whole Peeled Tomatoes: Use good quality canned tomatoes—they’re the heart of your gravy.
• Tomato Paste: Concentrates the tomato flavor for richness and thickness.
• Tomato Sauce: Adds smooth body and consistency to the gravy.
• Beef Broth: Helps deepen the meaty flavor without watering down your sauce.
• Dried Basil and Dried Oregano: Classic Italian herbs that give the gravy that familiar, comforting flavor.
• Fresh Italian Parsley: Stirred in at the end for brightness and freshness.
• Italian Sausage: Cooked and drained, it adds a delicious savory punch and extra texture to the sauce.

Variations

I always encourage you to make this Authentic Italian Gravy Recipe your own by tweaking it to suit your family’s tastes or any dietary preferences. Experimenting with meat choices and herbs can make this classic dish uniquely yours.

• Meat Variation: I sometimes swap the Italian sausage for spicy chorizo to add a smoky heat that my family loves.
• Vegetarian Option: Skip the meat and add roasted mushrooms for a delicious umami-rich sauce that still feels hearty.
• Herb Adjustments: Fresh basil can be added near the end instead of dried oregano for a lighter, fresher finish.
• Tomato Choices: Using San Marzano tomatoes gives an even sweeter, more balanced sauce if you want to splurge on ingredient quality.

How to Make Authentic Italian Gravy Recipe

Step 1: Roast the Beef Short Ribs with Wine and Aromatics

First things first, preheat your oven to 400°F. In a large roasting pan, combine 1 cup of red wine, extra virgin olive oil, the beef short ribs, chopped onion, minced garlic, salt, and black pepper. Give everything a good stir to coat the ribs evenly. I like to use a sturdy roasting pan to handle the long cooking time without worrying about spills. Roast this mixture for an hour and a half, letting that wine reduce and the ribs brown beautifully. This roasting step is what really builds the base flavor, so don’t rush it or skip it—you’ll thank me later!

Step 2: Bring the Roasted Mixture to a Simmer

Once your ribs and aromatics have roasted, carefully transfer everything to a large 6-quart stockpot and place it over medium-low heat. Pour in the remaining ¼ cup of red wine to deglaze any tasty bits stuck to the pan. Let this simmer gently for about 30 minutes, stirring occasionally. This step helps marry all those intense flavors and starts turning this into a gravy that’s rich and luscious.

Step 3: Add Tomatoes, Herbs, and Broth

Now it’s time to add your tomatoes—both the whole peeled ones and the tomato sauce—along with tomato paste, beef broth, dried basil, dried oregano, and fresh chopped parsley. Give everything a good stir so the herbs and tomato paste disperse evenly. From here, you’ll want to simmer the sauce uncovered for 4 to 6 hours. This slow simmer will thicken the sauce beautifully and let the flavors develop fully. I recommend stirring every once in a while to prevent sticking on the bottom and to check the consistency.

Step 4: Remove Ribs and Stir in Cooked Sausage

After your sauce has reduced and is smelling heavenly, remove the short ribs from the pot. They will have passed their flavor along to the gravy, so you can discard or reserve them for another use if you like. Next, stir in the cooked and drained Italian sausage and continue simmering for another hour. This final simmer blends the sausage’s savory richness with the sauce’s body, making the gravy incredibly satisfying.

Step 5: Serve with Your Favorite Pasta

Finally, serve this delicious gravy over a pound of your favorite cooked pasta. I personally love hand-rolled pappardelle or rigatoni, which hold up well under the hearty sauce. Sprinkle with extra fresh parsley or grated Parmesan if you like! Once you taste this, you’ll understand why it’s called “gravy” in many Italian-American households—it’s comfort food at its finest.

How to Serve Authentic Italian Gravy Recipe

Garnishes

I love topping this gravy with freshly chopped Italian parsley for a pop of color and freshness. Sometimes I’ll grate a generous dusting of Parmigiano-Reggiano on top—there’s nothing like that salty, nutty cheese to elevate the flavors even more. A drizzle of good olive oil at the end adds that luscious finish I can’t resist.

Side Dishes

My go-to sides when serving this gravy are a crisp Caesar salad or simple roasted vegetables like broccoli rabe or garlic green beans. Crusty Italian bread is also non-negotiable for soaking up every last bit of sauce. These sides balance the richness well without overshadowing the main attraction.

Creative Ways to Present

For special occasions, I like to serve the gravy over plates of polenta or creamy mashed potatoes to switch things up—it’s an unexpected but delicious twist. You could also stuff sturdy pasta shells with a little ricotta, then spoon the gravy over top for a beautiful presentation that wows guests. Adding fresh basil leaves or even edible flowers makes for a festive touch!

Make Ahead and Storage

Storing Leftovers

I usually let the gravy cool to room temperature, then store it in airtight containers in the fridge. It keeps beautifully for up to 4 days, and honestly, I find the flavors deepen overnight. Just be sure to refrigerate within two hours of cooking to keep it safe and fresh.

Freezing

This gravy freezes very well if you want to make a big batch ahead of time. Simply portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. When I thaw it, I prefer overnight thawing in the fridge for best texture and flavor retention.

Reheating

Reheating on the stove over low heat works best for me—you want to warm it gently while stirring occasionally to avoid sticking or burning. If the sauce thickens too much, I add a splash of beef broth or water to loosen it back up. It tastes just like fresh when warmed carefully!

FAQs

Final Thoughts

This Authentic Italian Gravy Recipe has become one of my absolute favorites for sharing meals with the people I love. It’s not just a sauce; it’s an experience—the kind that needs a little patience but rewards you with something unforgettable. Whether you’re serving it for a weeknight treat or a special Sunday dinner, I hope you enjoy making and eating it as much as I do. Trust me, once you try it, you’ll understand why my family goes crazy for this gravy every single time!

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