Gravy is, as I know it, a tomato sauce that simmers for a long time with meats added. Here is a recipe from Rao's that I use. -pb
Only in New York would we call this gravy:
1 pound piece lean beef, such as eye of round
1 pound piece lean pork, such as loin
1 pound hot or sweet Italian sausages
½ cup fine-quality olive oil
4 garlic cloves, peeled
3 tablespoons tomato paste
¼ cup water
3 35-ounce cans imported Italian plum tomatoes, hand-crushed, reserving the juice
Salt and freshly ground pepper to taste
1 recipe Beef Braciola
1 recipe meatballs, optional
1. With a paper towel, pat the meat dry.
2. Heat oil in a large saucepan or deep, heavy-bottomed casserole over medium heat. Add garlic and toos to coat.
3. Cook meat, a few pieces at a time, in the oil for about 5 minutes, turning frequently, until nicely browned on all sides. As meat is browned, remove from pan and set aside. When garlic cloves begin to brown, remove and discard them.
4. Combine tomato paste and water and stir into the oil. Cook, stirring constantly, for 2 to 3 minutes. Stir in the tomatoes and the juice, raise heat, and bring to a boil. Using one of the tomato cans, measure 2 cans of cold water and add to the pan. Return to a boil.
5. Return beef and pork to the sauce and add salt and pepper. Bring to a boil and allow to boil for 5 minutes.
6. Lower heat and partially cover the pan. Simmer, stirring occasionally, for about two hours or until meat is almost falling apart and sauce is thick. If sauce becomes too thick, add water, a quarter cup at a time.
7. One hour before sauce is ready, add Beef Braciola and sausage.
8. If using, add the meatballs at the same time.
9. Remove meat from the sauce. Serve sauce over pasta, then meat as a separate course.
Yield: Makes 3 quarts.