Recipe By Carla R. Bure
Published Jun 19th
Italian Gravy
Prep 45m Cook 5h Additional - Ready In 5h 45m
Servings 12 servings Calories 411.3

This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.

Recipe Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 4 pounds pork shoulder roast
  • ½ cup white wine
  • 3 cups water
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (28 ounce) cans tomato puree
  • 6 cups water
  • ¼ cup white sugar

Cooking Directions

  1. 1 Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
  2. 2 Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

Nutrition Facts

  • Calories 411.3
  • Carbohydrate 19.4 g
  • Cholesterol 96.8 mg
  • Fat 22.1 g
  • Fiber 3.2 g
  • Protein 32.3 g
  • Saturated Fat 7.1 g
  • Sodium 794.4 mg
  • Sugar 11.6 g


  1. This recipe is great as written. I always have to make some adjustments because of preference. I browned 1 lb of hot italian sausage and added to the pork shoulder and some diced up pancetta. I did not brown the pancetta just added it to the meats. Instead of white wine which is fine I - Read more ...
  2. This was a delicious recipe. Only changes I made was to first brown the roast on all sides and set aside. Then I sauteed the onions and garlic. Also I used about 1 cup of red wine instead of the white. The smells will drive you crazy during the 4-5 hours.
  3. Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine and I well-browned the meat prior to simmering. A delicious recipe.
  4. This was a good base recipe. I used ground pork instead of the shoulder. I brown the ground pork first before adding to the ingredients. I also added to the sauce some meatballs hot italian sausage and chicken thighs for extra flavour and removed them from the sauce for a meal. I used the sauce - Read more ...
  5. I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce the extra kick it was missing. My friends always ask me to make it for Soprano's Sunday.
  6. While this recipe is an interesting twist on traditional spaghetti it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute) but there just wasn't enough umph. I believe more garlic and maybe a little heat would benefit this sauce. On the bright side the pork is incredibly tender - Read more ...
  7. Wonderful! I opted to cut the pork in 1 inch cubes which lessened the cooking time to about 2 hours. The pork is so tender.... melts in your mouth. At first I thought the amount of dried herbs to be excessive but it all mellows out in the end. The final product is a hearty - Read more ...
  8. I used ground pork and also added mushrooms..very delicious will definately make again
  9. This had a nice flavor to it a nice change from my regular sauce. Will be making this again! Thanks.