🇮🇹 Chef Rick’s 8‑Hour Blessed Gravy 🇮🇹
🇮🇹 INGREDIENTS 🇮🇹
- 1/4 cup olive oil
- 3 lbs sweet Italian sausage
- 2 lbs meatballs, browned
- 1 large sweet onion, diced
- 2 green bell peppers, chopped
- 6 cloves garlic, smashed
- 3 cans (28oz) San Marzano tomatoes
- 1 can (28oz) tomato puree
- 1 can (6oz) tomato paste (whole can)
- 1 cup dry red wine
- Fresh basil – handful, torn
- Fresh parsley – handful, chopped
- Fresh oregano – or 1 tbsp dried
- 2–3 bay leaves
- Garlic powder – to taste (added in batches)
- Kosher salt – to taste (added in batches)
- Black pepper – to taste (added in batches)
- 1/2 tsp red pepper flakes (optional)
I season in small batches — the meat while it browns, the sauce as it cooks, and again around hour four. Season in small batches as you go.
🇮🇹 STEP BY STEP 🇮🇹
🍝 Crush the tomatoes
Pour whole tomatoes into a big bowl and crush by hand until the texture feels right.
🍝 Brown the sausage
Brown sausage in batches until deep mahogany, about 8 minutes.
Season lightly with salt, pepper, and garlic powder. Remove.
🍝 Brown the meatballs
Brown just for color. Season lightly. Remove.
🍝 Build the base
Add onion and green bell peppers — sauté 5–6 minutes until soft.
Add smashed garlic for 30 seconds.
Stir in the whole can of tomato paste and cook 2 minutes until brick red.
🍝 Deglaze
Add red wine, scrape the bottom, and reduce by half.
🍝 Add tomatoes & herbs
Add hand‑crushed tomatoes and puree.
Add bay leaves, red pepper flakes, and your first small pinch of salt and pepper.
Stir in basil, parsley, and oregano.
🍝 Combine & simmer
Return all meat to the pot.
Bring to a gentle bubble, then drop to the lowest simmer.
Simmer 7–8 hours, stirring every 45 minutes.
Taste and season in small batches as you go.
Add warm water if it gets too thick.
🇮🇹 TIMING TIP 🇮🇹
Start at 10 p.m. for a noon event.
In a chafing dish at 145°, this gravy is better at hour five than hour one.
Made with prayer — Chef Rick, Blessed Table Catering