Italian Gravy (Spaghetti Sauce)
Prep time
Cook time
Total time
This traditional Italian gravy loaded with fresh herbs, garlic, meats and tomatoes is the perfect topping to any pasta dish.
Recipe type: Sauce
Cuisine: Italian
  • 2 tbsp extra-virgin olive oil
  • 1 onion, diced
  • 4 garlic cloves, chopped
  • 2 tbsp chopped fresh marjoram
  • 2 tbsp chopped fresh oregano
  • 1 tbsp fresh chopped thyme leaves
  • ⅛ cup fresh chopped parsley
  • 2 bay leaves
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 carrot, shredded
  • 1 lb mushrooms, sliced
  • 2 (28 oz) cans whole peeled plum tomatoes
  • 1 (14 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 cup white wine (I use Chablis)
  • Salt and freshly ground black pepper
  1. Heat the olive oil in a large pot over medium heat, and add the onion, sauteing until it starts to brown. Stir in the garlic and herbs, cooking for just a few minutes.
  2. Next add the ground beef and sausage, breaking it up good as it cooks. Once it starts to brown, add the carrot and mushrooms. Continue cooking until the mushrooms are tender. Salt and pepper the mixture.
  3. Crush the tomatoes with your hands, and add to the meat mixture, juice and all. Stir in the additional can of crushed tomatoes, along with the tomato paste and white wine, stirring well to incorporate the tomato paste.
  4. Bring to a boil, then reduce heat and simmer covered for about an hour. At this point, taste the gravy to see whether it needs any additional salt. Also, while the carrot is intended to replace sugar, if the gravy is still too acidic, try adding a little sugar (a teaspoon at a time) until the flavors are balanced. Cover and simmer for an additional hour.
  5. Serve with your favorite pasta.
Recipe by Webicurean at