Italian Gravy
Source of Recipe
Jeff Smith, "Cooking with Wine"
List of Ingredients
2 (28 oz) large cans tomato puree
1 6oz can tomato paste
4 C chicken stock
2 C dry red wine
1/4 C olive oil
2 medium / large yellow onions, chopped fine
2 stalks celery w/ leaves, chopped fine
1 carrot, scrubbed and grated
1/2 C Italian flat leaf parsley, minced
1/2# fresh white button mushrooms, tops & stems, chopped
1/2 teasp. crushed red pepper flakes
1 Tabls. dried oregano, crushed
1 teasp. dried Rosemany
2 whole bay leaves
1 Tabls. dried basil or 2 T fresh
2 whole cloves (opt. I do not add)
1/2 Tables. freshly ground black pepper
1 teas. sugar
2 bonelss skinless chicken breasts
1# Italian sausage (mild or hot) with casings removed.
Recipe
In a deep pot:
�cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
�Add olive oil to pot, sautee onions, garlic, celery and carrot until tender
�Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients. Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
Break up / shred chicken with wooden spoon as it becomes tender while simmering.
Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
Freezes well.
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