Ingredients: |
Ingredients: 1 tbsp. vegetable oil
1 lb. hot Italian sausage
2 medium onions, chopped
2 tbsp. tomato paste
6 garlic cloves, minced
2 tsp. sugar
1/2 tsp. dried oregano
1/4 cup red wine
28 oz. can crushed tomatoes
2 cups shredded leftover chuck roast meat
3/4 tsp. salt
1/4 tsp. pepper
3 tbsp. fresh basil, chopped
cooked pasta of choice
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Directions: |
Directions:Heat oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until well-browned, 6 to 8 minutes. Transfer sausage to paper towel-lined plate. Slice in half crosswise; reserve. Cook onions in sausage fat over medium heat until browned, 6 to 8 minutes. Add tomato paste, garlic, sugar and oregano and cook until tomato paste begins to darken, 1 to 2 minutes. Add wine, scraping up any browned bits, and simmer until reduced to 2 tablespoons, about 1 minute. Add tomatoes, chuck roast, reserved sausage, salt and pepper. Reduce heat to low and simmer; cover, until slightly thickened, about 20 minutes. Stir in basil. Season with salt and pepper. Serve over pasta. The gravy can be refrigerated in an airtight container for 2 days. |
Personal
Notes: |
Personal
Notes: I saw this recipe in a magazine written by an Italian woman who said after years of making her "Famous Italian" red gravy, she realized you could not tell the difference between adding the chuck roast into the gravy uncooked or cooked and leftover from the day before. She said she made it both ways for her family and they loved it just the same. I often make this recipe and truly, it is really scrumptious!
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