Nirvana Italian Gravy
Experience the ultimate comfort food with Nirvana Italian Gravy, a robust and savory homemade tomato sauce that elevates classic Italian cuisine to new heights. This rich, slow-simmered sauce combines premium ground beef, sweet Italian sausage, and the unparalleled sweetness of San Marzano tomatoes, creating a meaty and flavorful base. Enhanced with a splash of dry red wine, aromatic garlic, and a medley of Italian herbs like oregano and basil, this recipe offers a depth of flavor that only three hours of low and slow cooking can achieve. Perfectly balanced with a hint of sugar and a touch of spice from crushed red pepper flakes, this versatile gravy pairs beautifully with pasta, lasagna, or baked ziti. Don’t forget to top it off with freshly shredded basil and Parmesan cheese for a truly indulgent meal. Whether you’re hosting a Sunday family dinner or meal-prepping your favorite Italian dishes, this recipe guarantees an unforgettable culinary experience!
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 6 garlic cloves, minced
- 1 pound ground beef (80% lean)
- 0.5 pound sweet Italian sausage, casings removed
- 56 ounces canned San Marzano tomatoes
- 6 ounces tomato paste
- 1 cup red wine (dry)
- 1 cup beef broth
- 2 teaspoons granulated sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 0.5 teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh basil leaves, shredded
- 0.5 cup Parmesan cheese, grated (optional for serving)
Instructions
Heat the olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven.
Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until it becomes translucent.
Add the minced garlic and cook for 1-2 minutes, being careful not to burn it.
Increase the heat to medium-high and add the ground beef and Italian sausage. Cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Drain any excess fat from the pot, if necessary.
Pour in the red wine and scrape the bottom of the pot to deglaze any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Crush the San Marzano tomatoes by hand or with a masher, and add them along with their juices to the pot.
Stir in the tomato paste, beef broth, sugar, oregano, basil, crushed red pepper flakes, bay leaves, salt, and black pepper.
Reduce the heat to low, cover the pot partially with a lid, and let the sauce simmer for 2.5 to 3 hours, stirring occasionally to prevent sticking or scorching on the bottom.
About 10 minutes before the sauce is done, stir in the shredded fresh basil leaves and adjust seasoning with more salt or pepper, if needed.
Remove and discard the bay leaves before serving.
Serve hot over your favorite pasta and top with grated Parmesan cheese, if desired. This sauce can also be used for lasagna, baked ziti, or enjoyed with crusty bread!
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 110.2 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1094 mg | 84% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6473 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
