Italian Gravy Recipe

Ingredients
<br>- 2 tablespoons extra virgin olive oil
<br>- 1 large yellow onion, diced
<br>- 1 clove garlic, minced
<br>- 4 pounds pork shoulder roast
<br>- ½ cup white wine
<br>- 3 cups water
<br>- 2 teaspoons dried oregano
<br>- 2 teaspoons dried parsley
<br>- 1 teaspoon dried thyme
<br>- 1 teaspoon dried rosemary
<br>- 3 tablespoons garlic powder
<br>- 1 teaspoon salt
<br>- 1 teaspoon black pepper
<br>- 2 (28 ounce) cans tomato puree
<br>- 6 cups water
<br>- ¼ cup white sugar
<br><p></p>Directions
<br>step 1: Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
<br>step 2: Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 4 pounds pork shoulder roast
- ½ cup white wine
- 3 cups water
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 (28 ounce) cans tomato puree
- 6 cups water
- ¼ cup white sugar

Directions
step 1: Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
step 2: Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

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