Go Back

Josie's Sicilian Meat Gravy

A rich combination of beef, Italian hot sausage, tomatoes, onions, garlic, and fresh basil slow- simmered with much time and patience produce mouthwatering authentic Italian gravy to be savored and remembered!!

Course Dinner,
Cuisine Italian
Keyword Authentic, For Pasta, Gravy/Sauce, Italian, Meat, Sicilian
Cook Time 3 hours 30 minutes


  • 2 Chopped onions
  • 8 Cloves of garlic, peeled and chopped
  • 2 shallots, chopped
  • Bunch Freshly washed and chopped basil
  • 1 6 oz. Cento tomato paste
  • 1 28 oz. can Cento SanMarzano Organic peeled tomatoes
  • 1 28 oz. can Cento San Marzano Crushed tomatoes
  • 1 cup dry red wine
  • 1 quart water, stirred into tomato paste/canned tomatoes
  • ½ to ¾ lb. Italian hot sausage cut into 2 inch pieces
  • 6 to 8 pre-fried meatballs
  • olive oil, free pour, coating the bottom of the stockpot. You will need a good bit since you will be browning the sausage, then removing it and then browning onion medley.
  • salt and freshly ground black pepper approximately 2 teaspoons of salt; but salt is purely accordingly to one's individual taste. Salt brings out all the flavor, but too much can also ruin the pot of gravy, taste as you go.

Secret Ingredient-A lot of Italian cooks also use the rind of a partial wheel of parmesan cheese in the gravy for added flavor. Just one of those best keep secrets!


  1. In the stockpot, coat bottom with olive oil; place the sausage into the pot to brown on all sides of sausage. After browned remove sausage to a platter.

  2. Chop the onion, garlic, and shallots in a small food processor. Put in the bottom of stockpot; if needed add more olive oil. Brown until transparent.

  3. Add the tomato paste and some of the water, stir until well combined. Add the hand-crushed tomatoes and the pre-crushed tomatoes to the pot along with the wine and the rest of the water. Add the basil, salt, and pepper

  4. Add back the sausage and also add the meatballs. Turn up the burner stirring incorporating the ingredients together as it starts to warm. Cover with lid and every few minutes you want to check it for the full rolling boil; when it gets to that point you are going to stir so, to be sure it is not burning and then take down the burner so it is cooking at a high simmer with a lid on. After it gets to that temperature you can bring it to just medium heat put the lid on partially and let the slow cook begin. You are going to let this cook for at least 2 hours. Throughout this time you are going to stir every 12 to 15 minutes so that nothing starts burning,(you are moderating the temperature of the pot) and the flavors are all coming together.

  5. After its been cooking for this time, you are going to remove the meatballs and the sausage place on the platter. Hopefully, you have the pasta cooked by now and its draining in the colander. Place the pasta in your large serving dish and start to add the gravy/sauce to the pasta to your liking. I hope you enjoy this authentic truly homemade by you, pasta dinner from scratch !! This accomplishment is surely something to be proud of! It takes a long time to get this dish right; I hope I've given you the necessary steps to bring this to a reality for you!

  6. Chi mangia bene, vive bene!!