Mushroom Gravy Italian Style

total time:: 3 hr

Makes 12 servings

This recipe was given to Jud’s grandfather, Raitt Boren, by Olga Viglienzone. It has been used by the Boren-Atwater family as a gravy for ravioli served on Christmas Eve.

ingredients

1/2 cup olive oil
2 large yellow onions, chopped
5 cloves of garlic, chopped
2 pounds ground round
2 liberal handfuls of Italian dried mushrooms (porcini), chopped
1/2 cup parsley, chopped
1 teaspoon dried rosemary
1/2 teaspoon marjoram
pinch of thyme
1/4 cup red wine (optional)
2-8 ounce cans tomato sauce
2-16 ounce cans stewed tomatoes
2 cups water
Salt and pepper to taste

directions

1
Soak mushrooms in enough hot water to cover until soft.
2
Put olive oil into a large pot. Add meat and saute until meat has lost its red color. Add onions and continue to saute until onions are softened. Add garlic and parsley.
3
Remove mushrooms from soaking liquid, reserving liquid. Chop mushrooms and add to pot with reserved liquid, pouring slowly so sand from the mushrooms remains in the cup.
4
Add rosemary, marjoram, thyme, and salt and pepper to taste. Stir in tomatoes, tomato sauce, water and wine (if using).
5
Let simmer, covered, for 2-3 hours. Remove lid and reduce if sauce seems thin.
6
An added touch for great leftovers: have the butcher prepare a rolled roast suitable for slow moist cooking, and cook it in the pot with the gravy. Serve separately.

notes

The traditional Atwater Christmas Eve menu includes ravioli with this gravy, Parmesan cheese, green salad, marinated garbanzo and kidney beans, and garlic bread.

Source: Raitt Boren