Sicilian Gravy
From eshaffer 16 years agoIngredients
- 2 large cans crushed tomatoes shopping list
- 1 can tomato paste shopping list
- 1 can beef broth shopping list
- 1 pound pork neck bones shopping list
- 1 pound hot italian sausage shopping list
- 6 garlice cloves, minced shopping list
- 1 carrot, finely shredded shopping list
- 1 large onion, minced shopping list
- 2 tablespoons fresh parsley, chopped shopping list
- 1 tablespoons Italian blend seasoning shopping list
- 1 teaspoon crushed red pepper flakes shopping list
- 1/4 teaspoon nutmeg shopping list
- 3 tablespoons olive oil shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/2 teaspoon salt and black pepper shopping list
- 1 teaspoons sugar shopping list
How to make it
- In a large dutch oven, sautee onion, garlic and red pepper flakes.
- Remove from pot and add Italian sausage.
- Cook until browned, about 15 minutes. remove from pan and add additional olive oil if needed.
- Rinse neck bones well, add to same pot and brown, continuining to turn until all sides are browned.
- Add all other ingredients, including the sausage and onion/garlic mixure.
- Bring to a boil, then reduce heat to a low simmer.
- Cover and cook for about 2 to 3 hours, stirring occasionally.
- The neck bones will become very tender and when they are removed from the gravy, be careful that small bones pieces are not left in the gravy.
- The meat is delicious and can be served with the meal, or discarded.
- Excellent with any type of pasta topped with additional, freshly grated parmean cheese, along with some crusty Italian bread for dipping.
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