Homemade Italian Red Gravy Recipe

Name: Homemade Italian Red Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 uncooked meatballs, Italian Meatballs; 5 tablespoons extra virgin olive oil; 1 medium vidalia onion, minced; 1 pork neck bones; 1 veal neck bones; 3 garlic cloves, minced; 3 (28 ounce) cans crushed tomatoes; 1 (28 ounce) can tomato puree; 1 (18 ounce) can tomato paste; 1 cup chianti wine; 1 cup vegetable broth; 2 tablespoons fresh basil, chopped; 1 teaspoon fresh parsley, chopped; 1 tablespoon fresh oregano, chopped; 2 fresh bay leaves; 2 teaspoons sea salt; 2 teaspoons fresh ground black pepper; 1/2 cup parmigiano-reggiano cheese, grated

Servings: persons

12 uncooked meatballs, Italian Meatballs
5 tablespoons extra virgin olive oil
1 medium vidalia onion, minced
1 pork neck bones
1 veal neck bones
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated

1
Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
2
Add remaining olive oil to left over oil from meatballs.
3
Sautee onion for 5 minutes on medium heat.
4
Add pork and veal neck bones, continue cooking for 3 minutes.
5
Add garlic and continue cooking for 2 minutes.
6
Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
7
Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
8
Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
9
Remove and discard neck bones and bay leaves.
10
Adjust seasoning to taste.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 uncooked meatballs, Italian Meatballs, 5 tablespoons extra virgin olive oil, 1 medium vidalia onion, minced, 1 pork neck bones, and more.

Yes, Homemade Italian Red Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Italian Red Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions