Weekday Italian Gravy Recipe

Name: Weekday Italian Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/2 pounds hot Italian-style link sausage; 2 tablespoons tomato paste; 1/2 cup water; 4 pieces beef shin, each 1 inch thick (about 3 1/2 pounds); 2 (28-ounce) cans crushed tomatoes; 6 sun-dried tomatoes, preferably not oil-packed; 1 large onion, chopped; 6 cloves garlic, smashed; 2 teaspoons dried Italian herb mix; 1 bay leaf; 1 tablespoon kosher salt; Freshly ground black pepper; 1 pound tubular pasta, such as rigatoni or ziti; Freshly grated Parmesan or pecorino

Servings: persons

2 tablespoons extra-virgin olive oil
1 1/2 pounds hot Italian-style link sausage
2 tablespoons tomato paste
1/2 cup water
4 pieces beef shin, each 1 inch thick (about 3 1/2 pounds)
2 (28-ounce) cans crushed tomatoes
6 sun-dried tomatoes, preferably not oil-packed
1 large onion, chopped
6 cloves garlic, smashed
2 teaspoons dried Italian herb mix
1 bay leaf
1 tablespoon kosher salt
Freshly ground black pepper
1 pound tubular pasta, such as rigatoni or ziti
Freshly grated Parmesan or pecorino

1
Heat a heavy skillet over medium-high heat.
2
Add the oil and then the sausage; cook, turning occasionally, until brown all over, about 5 minutes.
3
Transfer the sausage to the slow cooker.
4
Pour off and discard all the oil in the skillet and return it to the heat.
5
Add the tomato paste and cook, stirring, until brick red, about 1 minute.
6
Add the water and bring to a boil, stirring to scrape up the browned bits.
7
Pour the mixture over the sausage.
8
Add the beef shins, crushed tomatoes, sun-dried tomatoes, onion, garlic, Italian herbs, bay leaf, salt, and pepper to taste.
9
Set the slow cooker on LOW for 8 hours, cover, and cook until the beef is very tender.
10
When ready to serve, bring a large pot of water to a boil and salt it generously.
11
Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes.
12
Transfer the sausage and beef to a cutting board, slice into serving portions, and arrange on a serving platter.
13
Drain the pasta and toss with some of the sauce; transfer to a serving bowl.
14
Serve the meat and pasta separately with sauce on the side.
15
Freeze any leftover sauce for up to 3 months.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/2 pounds hot Italian-style link sausage, 2 tablespoons tomato paste, 1/2 cup water, and more.

Yes, Weekday Italian Gravy falls under the Pasta & Noodles 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.

Weekday Italian Gravy

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