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–+ servings

Mom's Italian Gravy

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Equipment

Ingredients  

  • 1½ pounds pork rib tips, cross-cut or pork neck bones if you can find them
  • 3 links Johnsonville hot Italian sausage
  • 12 ounces tomato paste
  • 1 medium yellow onion, diced about 6 ounces
  • 3 cloves garlic, pressed
  • 3 ounces extra virgin olive oil
  • 2 packets Lawry's original spaghetti sauce mix
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • ½ tablesppon dried parsley
  • 4 cups water

Instructions 

  • In a Dutch oven heat and add 1 to 2 ounces of olive oil on medium-high heat. Add the sausage uncut and brown on all sides.
  • Cut the rib tips between the bones creating 1½ to 2-inch cubes.
  • Turn the sausages onto their curved sides, leaning them against the side of the dutch oven, then add the cut pork tips, meat-side down, covering the bottom of the pot.
  • Once the meat is evenly browned remove everything from the pot and set aside.
  • Add a splash of olive oil and then the diced onions, sweating until translucent, moving them around to scrape up the fond formed from cooking the sausage and pork.
  • Add the minced or pressed garlic and sauté for 1 to 2 minutes stirring frequently to make sure the garlic does not burn.
  • Add the tomato paste and work it into the onions and garlic, continuing to scrape the bottom of the Dutch oven to pick up the remaining fond.
  • Once the tomato paste has darkened a bit, usually after 3-5 minutes, add about half the water and mix thoroughly to a smooth consistency. Add the Lawry's mix and stir thoroughly.
  • Add the remaining water and the dried herbs. With the wooden spoon scrape the bottom of the Dutch oven to ensure everything is well combined and that it has been completely deglazed.
  • Cut each sausage link into 3-4 pieces and add them along with the pork back into the Dutch oven with the sauce. Stir to coat the meat well.
  • Turn the heat to low and simmer for 2-4 hours.
  • Serve over your favorite pasta and top with grated cheese.

Notes

1. This Italian gravy freezes well. Once the sauce has cooled store it in a freezer-safe container or gallons-size freezer bag. Freeze bags are our preference since they can be placed flat in the freezer and stacked. The sauce can be frozen for up to 3 months. Store leftovers can also be refrigerated for 3 to 4 days in an air-tight container.
2. Allow frozen sauce to thaw in the refrigerator before reheating. To reheat on the stovetop, transfer it to a pot and heat over medium heat stirring occasionally. The sauce may be thicker so add a splash or two of water to thin it to the desired consistency. To reheat in a microwave, transfer it to a microwave-safe dish and add a tablespoon or two of water. Heat at 15-30 second intervals and stir well.
3. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the Italian gravy and not any pasta it might be served with. It does not include the nutritional value of any garnishes such as cheese. It does not include the nutrition for any substitutions.
4. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.