Eric's Mama's Italian Meat Gravy

By KarenLee

Ingredients

• 2 Tbsp. olive oilFive 28-oz. cans of crushed tomatoes with basil
• 2 beef short ribs, cut in half 1 Tbsp. dried parsley
• 2 country ribs, cut in half1 Tbsp. dried basil
• 1/4 lb. lamb stew meat, cubed1/2 tsp. dried oregano
• 1/4 lb. beef stew meat, cubed1/2 tsp. hot crushed red pepper (or to taste)
• 1/2 lb. ground meatloaf mix (veal/beef/pork)1-1/2 cups grated Romano cheese
• 1/2 lb. hot Italian sausage, cut into 2-inch pieces1 – 2 Tbsp. butter
• 1/2 cup red wine1/4 cup fresh Italian parsley, chopped
• 1/4 cup balsamic vinegarSalt and pepper to taste
• 1 Tbsp. fresh garlic, chopped

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

Heat a large stockpot on medium heat for about 2 minutes. Add the olive oil and sear each of the meats in separate batches. Transfer all the meats to a large bowl as you finish browning them. When all the meat has been browned, add the red wine to the stockpot and simmer until the wine has reduced by half. Then, add the balsamic vinegar and the garlic to the pot. Return the meat to the pot and add the crushed tomatoes. You may not need to use all 5 cans, as it’s more important that you leave at least 2 inches of room in the pot for stirring. Add the dried spices, along with 1 cup of the Romano cheese, and stir very well. Bring the gravy to a simmer, cover, and simmer for 2 hours, stirring occasionally. After 2 hours, remove the lid and continue to simmer for at least another 45 minutes. Add the butter and stir well. Ladle a generous portion of the gravy over your favorite pasta (making sure everyone gets a good combination of the different meats), and top with the remaining cheese and parsley.