Not Your Mom’s Italian Gravy

“My Story”

One of my first recipes ever developed was the ever so desirable Italian Gravy, or, as some call it, homemade Marinara sauce. However I’ll be honest with you… it was completely disgusting. But to my defense, I was 16 or 17 years old and until that moment never had the desire to create a recipe from scratch.Italian Gravy

The assignment in my home economics class was to make an original recipe and document it.  Your probably wondering why a 16 year old boy was taking home economics class in the first place? Simple answer! Wood shop was full and I was probably trying to dazzle the ladies.

Back to the Recipe…

If I’m remembering correctly it consisted of some jar sauce mixed with a lot of onions and random spices.  I also thought it was a great idea to throw in some diced potatoes to go along with the starch of the pasta. The point is, it was absolutely stomach turning.

My parents and sisters tolerated the dinner and my brother devoured it. I was a proud Chef! As I look back, I realize that the recipe was weak and my family supported me and gave me praise just like a family should do. I wouldn’t be surprised if they didn’t all go out to eat later that night without me knowing it.

Italian GravyAlthough the meal was not awe-inspiring, certain moments of that night have stuck with me. I can recall the distinct smell of each ingredient as I diced them down. I remember the tunes that I was listening to.  But most of all I remember being proud of my product. Not because it turned out delicious, but because I created it myself.

Every time I cook a meal, whether it’s for a party I am catering or for my family, the same sense of accomplishment rushes over me. It’s part of the reason why I love to cook so much.

Not Your Mom’s Italian Gravy

This recipe has been developed over many years. I would like to say it started that evening I had my home economics project. Anyway, I believe one quality a great cook needs to possess is the ability to develop a delicious Italian Italian GravyGravy. I put a ton of research in mine and learned a lot by trial and error.

I call it “Not Your Mom’s Italian Gravy” because it hasn’t been passed down to me from generation-to-generation. This recipe was pulled from multiple sources and I have used it for years. I am happy to share it with you and once you make it,  you will never go back to that jar junk again.

Catering Tips

  • This recipe will save you money especially  if you are cooking for a large group. The total price for ingredients is under $10.00 and consists of 40 servings.

  • Your guests/customers will appreciate the natural fresh flavors that come from this Italian Gravy.

  • The Italian Gravy freezes well and will actually thicken up a bit when defrosted.

  • This recipe can be used for multiple dishes that are popular to serve. Ex.) Chicken Parm, Meatball Sandwiches, Baked Ziti, and Lasagna.

Link up your recipe of the week
Please follow and like us:
Print Recipe
Not Your Mom's Italian Gravy
Crushed and diced tomatoes infused with fresh vegetables makes the perfect Tomato Gravy for any of your pasta dishes.
Italian Gravy
Cuisine Italian
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Cuisine Italian
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Italian Gravy
Instructions
  1. Saute the carrots, onions, 2 cloves of garlic in the vegetable oil until translucent.
  2. Add crushed and diced tomatoes to the vegetables and mix them together.
  3. Once it starts to simmer, add uncooked 2 cloves of garlic (diced), bay leaves and a peeled potato (used just to pull out the acid)
  4. Bring gravy to a simmer and let it simmer throughout the day. The gravy will reduce a bit and the flavors will all come together.
  5. After simmering for 4-5 hours, take potato and bay leaves out.
  6. Using a hand mixer or blender, pulse the gravy until nice and smooth. Serve immediately or freeze for later.
Share this Recipe

Leave a Reply