Italian Vegetarian Gravy

Lisa - posted on 03/16/2009 ( 1 mom has responded )

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ANITA’s NORTH ITALIAN VEGETARIAN GRAVY



(As taught by her mother Minnie from Cembrano, North Italy)







I N G R E D I E N T S







3 Onions (normal size)



1 Bunch Parsely



6 cloves Garlic



1 sprig Rosemary



8 sprigs Thyme (small)



3 sprigs Sweet Marjoram



3 Sage Leaves



1 handful dry Mushrooms



1 cube Butter or Margarine



2 glasses Good Burgundy Wine



4 6 oz cans Tomato Paste (Contadina only)



2 15 oz cans Tomato Sauce (any Kind)



1 15 oz can Chicken Stock/Broth



Soak mushrooms in about four cups of hot water. Chop well all the onions and brown them in a large pot --approx. 8 quarts size. Chop all the parsley, garlic, rosemary, thyme, sweet marjoram, sage and brown well in same pot with onions. When mushrooms are soft, strain and squeeze them and save the water. Finely chop mushrooms. Add a cube of butter and brown mushrooms in the same pot with above ingredients. When mushrooms have browned, add 2 glasses of good wine. Let all cook for about 3-4 minutes. Then add 4 cans of tomato paste and 2 cans of tomato sauce. Rinse all the cans with hot water and add this to the pot. Let this cook for about 5 minutes. Now add water saved from the mushrooms and add a can of chicken stock/broth. Let gravy cook for about 3 hours at low temperature (just so it bubbles). If it becomes too thick add some stock/broth.















Buon appetito.

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Lisa - posted on 03/16/2009

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I loved it but my family did not:( So, if you want to test it out, I suggest you cut the recipe in half to give it a try before you make a huge batch.

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