Italian Gravy Recipe
Ingredients
| Dried mushrooms | 1 Cup (16 tbs) | |
| 3 tablespoons olive oil or salad oil | ||
| Parsley | 3 Cup (16 tbs), chopped | |
| 2 or 3 stalks celery, chopped | ||
| 1 medium-size onion, chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| 1 fresh rosemary sprig (about 2 inches long) or 1/2 teaspoon dry rosemary | ||
| 2 or 3 fresh thyme sprigs or 1/2 teaspoon dry thyme leaves | ||
| 5 small fresh sage leaves or 1/2 teaspoon dry sage leaves | ||
| Tomatoes | 2 Can (10oz) | |
| Tomato sauce | 4 Can (10oz) | |
| 1 small dried hot red chile | ||
| Salt | To Taste | |
Directions
Place mushrooms in a small bowl and add enough hot water to cover.
Let stand until mushrooms are soft, about 15 minutes.
Heat oil in a 5- to 6-quart pan over medium heat.
Add parsley, celery, onion, garlic, rosemary, thyme, and sage.
Cook, stirring often, until vegetables are soft.
Add tomatoes (break up with a spoon) and their liquid, tomato sauce, and chile to vegetable mixture.
Lift mushrooms from liquid; chop, then add to pan.
Pour soaking liquid into pan, being careful not to add any grit from bottom of bowl.
Bring to a boil; reduce heat, cover, and simmer slowly until reduced to 10 cups, about 3 hours.
Season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 3 weeks (freeze for longer storage).
Let stand until mushrooms are soft, about 15 minutes.
Heat oil in a 5- to 6-quart pan over medium heat.
Add parsley, celery, onion, garlic, rosemary, thyme, and sage.
Cook, stirring often, until vegetables are soft.
Add tomatoes (break up with a spoon) and their liquid, tomato sauce, and chile to vegetable mixture.
Lift mushrooms from liquid; chop, then add to pan.
Pour soaking liquid into pan, being careful not to add any grit from bottom of bowl.
Bring to a boil; reduce heat, cover, and simmer slowly until reduced to 10 cups, about 3 hours.
Season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 3 weeks (freeze for longer storage).
Chef
