Heavenly Italian Meat Sauce
This Heavenly Italian Meat Sauce, affectionately referred to as Nirvana Italian Gravy, is a rich and savory pasta sauce that has become a cherished annual tradition for many. Bursting with flavors from tender cuts of beef, aromatic herbs, and a delightful medley of fresh vegetables, this sauce is perfect for serving over any type of pasta. Not only does it create a comforting meal for family gatherings, but it also freezes beautifully, allowing you to enjoy its deliciousness throughout the year. Adopted from UnknownChef86’s beloved recipe in 2006, this sauce embodies the warmth of Italian cooking and is sure to elevate any dining experience.
18
Servings
267
Calories
34
Ingredients
Ingredients
olive oil
3/4 cup (divided)
short rib of beef
1/2-3/4 lb (cut into pieces)
oxtail
1/2 lb (cut into pieces)
country-style spareribs
1/2 lb (cut into pieces)
prime rib roast beef bones
1/2 lb (or beef neck bone)
salt
to taste
pepper
to taste
onion powder
2 1/2 teaspoons (divided)
garlic powder
2 tablespoons (divided)
sweet Italian sausage
1 link (casings removed)
hot Italian sausage
1 link (casings removed)
unseasoned pork sausage
1 1/2 lbs
ground beef
1 lb
onions
3 large (finely chopped)
Italian parsley
1 bunch (stems removed, finely chopped)
garlic cloves
12 (minced)
minced shallots
2 tablespoons
jalapeno peppers
2 (stems and seeds removed, minced)
pesto sauce
1/2 cup (made without cheese (available frozen))
red wine
2 cups (merlot)
cremini mushrooms
10 (sliced)
button mushrooms
10 (sliced)
portabella mushrooms
2 (sliced)
sugar
2 tablespoons plus 1/2 teaspoon (divided)
tomato puree
106 ounces
tomato sauce
106 ounces
chicken stock
6 cups
peeled, chopped and stewed tomatoes
3 1/2 cups (can use canned)
tomato paste
1 (6 ounce) can
water
to cover
allspice berries
2
Italian seasoning
1 tablespoon
fresh basil
1 tablespoon (minced)
cream sherry
3 tablespoons
Instructions
1
In a large stock pot (minimum 12-quart), layer the bottom with olive oil and set to medium heat.
2
Add the short ribs, oxtails, country-style spareribs, and beef neck bones. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Brown the meats on all sides.
3
Once browned, remove the meats and place them into a bowl for later use.
4
In the same pot, add the sweet and hot Italian sausages along with the ground beef, cooking until thoroughly browned. Drain excess grease and return to bowl with reserved meats.
5
Pour in 1/4 cup olive oil to the pot, then sauté chopped onions, Italian parsley, minced garlic, shallots, minced jalapenos, and pesto until the onions are soft and translucent. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
6
Return all reserved meats to the pot and pour in 2 cups of red wine, allowing it to simmer for a few minutes.
7
In a separate sauté pan, heat another 1/4 cup of olive oil on medium-high heat and add the mushrooms. Season with 1/4 teaspoon salt, 1/2 tablespoon garlic powder, and 1/2 teaspoon sugar. Sauté until mushrooms are golden brown, then add them to the meat mixture in the pot.
8
Stir in the tomato puree, tomato sauce, and chicken stock. Pulse the stewed tomatoes with the tomato paste in a food processor until smooth, then add to the pot.
9
Add the allspice berries, Italian seasoning, 2 tablespoons of sugar, 1 tablespoon of salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Ensure the gravy covers the meat, adding more water if necessary.
10
Reduce heat to the lowest setting and let the sauce simmer uncovered for 4 to 5 hours. Stir occasionally to prevent sticking.
11
Once the meat on the oxtail is tender, remove the whole pieces of meat from the pot, leaving the ground meats.
12
To finish the sauce, add 1 tablespoon of garlic powder, minced fresh basil, and cream sherry, and stir well.
13
Serve the meat with the sauce over pasta, and allow the remainder of the sauce to cool for 2 hours before dividing it into pint containers for freezing.
Nutrition Information
15.3g
Fat
13.9g
Carbs
17.8g
Protein
1.1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Italian Meat Sauce?
Heavenly Italian Meat Sauce, also known as Nirvana Italian Gravy, is a rich and savory pasta sauce featuring various cuts of beef, sausages, and fresh vegetables.
How many servings does this recipe provide?
This recipe makes approximately 18 servings.
What size pot is needed for this recipe?
A large stock pot with a minimum capacity of 12 quarts is required.
What types of beef are used in the sauce?
The recipe uses short ribs, oxtails, beef neck bones (or prime rib roast bones), and ground beef.
Which sausages are included in the ingredients?
The sauce includes sweet Italian sausage, hot Italian sausage, and unseasoned pork sausage.
Can Heavenly Italian Meat Sauce be frozen?
Yes, it freezes beautifully. It is recommended to cool the sauce for 2 hours before dividing it into pint containers for freezing.
How long does the sauce need to simmer?
The sauce should simmer uncovered on the lowest heat setting for 4 to 5 hours.
What kind of red wine is recommended?
The recipe specifically calls for 2 cups of Merlot.
What varieties of mushrooms are used?
The recipe uses a combination of cremini mushrooms, button mushrooms, and portabella mushrooms.
How are the mushrooms prepared before adding them to the pot?
The mushrooms are sliced and sautéed in olive oil with salt, garlic powder, and sugar until they are golden brown.
Does the sauce contain any spicy ingredients?
Yes, it contains hot Italian sausage and two minced jalapeno peppers (with stems and seeds removed).
What aromatics are sautéed for the sauce base?
The base includes chopped onions, Italian parsley, minced garlic, shallots, minced jalapenos, and pesto.
What type of pesto should be used?
The recipe calls for 1/2 cup of pesto made without cheese.
How are the stewed tomatoes and tomato paste processed?
The stewed tomatoes and tomato paste are pulsed together in a food processor until smooth before being added to the pot.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
How much protein is in one serving of the sauce?
There are 17.8 grams of protein per serving.
What is the fat content per serving?
One serving contains 15.3 grams of fat.
What finishing ingredients are added just before serving?
The final additions are one tablespoon of garlic powder, minced fresh basil, and cream sherry.
What should be done with the whole pieces of meat after cooking?
Once the meat on the oxtail is tender, the whole pieces of meat are removed from the pot, leaving the ground meats in the sauce.
What is the origin of this recipe?
This recipe was adopted from a 2006 recipe by UnknownChef86.
What seasonings are used when browning the initial cuts of meat?
The meats are seasoned with salt, pepper, onion powder, and garlic powder during the browning stage.
Is chicken stock used in this meat sauce?
Yes, 6 cups of chicken stock are added to the sauce mixture.
What type of tomato products are used in bulk?
The recipe uses 106 ounces of tomato puree and 106 ounces of tomato sauce.
How much total garlic powder is used in the recipe?
The recipe uses a total of 2 tablespoons of garlic powder, divided across different stages of cooking.
How much onion powder is required?
A total of 2 1/2 teaspoons of onion powder is used, divided among different steps.
What if the gravy does not completely cover the meat in the pot?
If the gravy does not cover the meat, you should add more water until the meat is submerged.
What specific herb seasoning blend is used?
The recipe calls for one tablespoon of Italian seasoning.
Are allspice berries included in this Italian sauce?
Yes, two allspice berries are added for additional depth of flavor.
How much sugar is in the total recipe?
The recipe uses 2 tablespoons plus 1/2 teaspoon of sugar, divided.
How should the sauce be served?
It is best served with the cooked meat and sauce over your choice of pasta.