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Authentic Italian Sunday Gravy Hearty and Flavorful Dish

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To create a rich and hearty Sunday gravy, you need quality ingredients. Here’s what you need: - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 2 cans (28 oz each) crushed tomatoes - 2 tablespoons tomato paste - 5 Italian sausage links (mild or spicy) - 1 pound beef chuck, cut into large chunks Fresh produce like onion, garlic, carrot, and celery adds depth to the sauce. You can use crushed tomatoes for a smoother texture or whole tomatoes for a chunkier sauce. Both work well, but I prefer crushed for its ease. Dried herbs make your gravy shine. I recommend: - 1 teaspoon dried oregano - 1 teaspoon dried basil These herbs bring a warm flavor to the dish. Adding a teaspoon of sugar balances the acidity of the tomatoes. A bay leaf adds an earthy note that enhances the overall taste. For a finishing touch, consider fresh basil and grated Parmesan cheese. These add brightness and richness. You can serve the gravy over pasta or with crusty bread on the side. Both options let you soak up every drop of that delicious sauce. If you're feeling creative, a simple salad pairs nicely, too, adding freshness to your meal. For a complete guide on how to prepare this dish, check the Full Recipe. To start your Sunday gravy, heat 2 tablespoons of olive oil in a large pot over medium heat. As the oil warms, chop one large onion, one large carrot, and one celery stalk. Add these veggies to the pot. Sauté them for about 5-7 minutes. You want the onion to turn soft and clear. This step builds the flavor base for your sauce. Next, mince 4 cloves of garlic. After the onion is ready, add the garlic to the pot. Stir it for one minute. You want the garlic to become fragrant but not brown. This will enhance the taste of your sauce. Once your base is ready, pour in two cans of crushed tomatoes and 2 tablespoons of tomato paste. Mix everything well. Add in one teaspoon each of dried oregano and dried basil. Also, add one teaspoon of sugar, salt, and pepper to taste. Finally, toss in one bay leaf. Now, bring your sauce to a gentle simmer. This is key! Let it simmer for at least 1.5 to 2 hours. The longer you simmer, the better the flavors blend. If your sauce gets too thick, add a little water until you reach your desired texture. In a separate skillet, heat it over medium heat. First, add five links of Italian sausage. Brown the sausage for about 5-7 minutes, turning it often. You want a nice golden color on all sides. After browning, transfer the sausage to your sauce pot. Next, add one pound of beef chuck cut into large chunks to the same skillet. Sear the beef for 8-10 minutes. You want a brown crust on all sides. This step adds depth to your sauce. Once done, add the beef to the sauce pot. Cover the pot with a lid and let it simmer. Remember to stir occasionally to prevent the sauce from sticking. Keep an eye on the flavors, and adjust salt and pepper if needed. For the full experience, check out the Full Recipe! To get the best taste in your Sunday gravy, choose high-quality ingredients. I recommend using extra virgin olive oil. It adds rich flavor and depth. For tomatoes, go for San Marzano canned tomatoes. They have the right balance of sweetness and acidity. When it comes to herbs, always use fresh where possible. Fresh basil and oregano give a brighter flavor. Dried herbs work, but their taste is less vibrant. One common mistake is overcooking garlic. Garlic should be fragrant but not brown. Browning can lead to a bitter taste. Another mistake is not letting the sauce simmer long enough. A good gravy needs at least two hours to develop full flavor. Don’t rush this step. The longer it simmers, the better it gets. You can enhance your gravy in many ways. Adding a splash of red wine brings depth. A Parmesan rind adds richness too. It melts into the sauce, infusing it with flavor. You can also mix in different meats. Try adding meatballs, pork, or even vegetables like mushrooms. This gives you a unique twist on the classic dish. {{image_4}} You can easily make a meatless version of Sunday gravy. To do this, replace the meat with hearty vegetables or plant-based proteins. Some great substitutes include: - Lentils - Chickpeas - Tempeh - Cauliflower These options add protein and texture. For flavor, use a mix of mushrooms and eggplant. They give a rich taste that mimics meat. You can follow the same Full Recipe, but skip the meat steps. Just add the vegetables when you sauté the onion and garlic. This creates a delicious vegetarian gravy. Sunday gravy can change based on where you are in Italy. In Southern Italy, it often includes more tomatoes and a bit of spice. In Northern Italy, you might find cream or butter added for richness. Here are some key differences: - Southern Italy: Rich tomato base, often with sausage. - Northern Italy: Creamy or buttery textures with less tomato. - Central Italy: A mix of both, using seasonal vegetables. Each region has its own way to serve gravy too. Some serve it over polenta or rice. Others stick to pasta, but the type may vary. You might find spaghetti in one area and rigatoni in another. To enjoy the full flavor of Sunday gravy, consider these pasta pairings: - Spaghetti - Fettuccine - Rigatoni These shapes hold the sauce well. You can also try serving it with: - Garlic bread - A simple green salad - Roasted vegetables These sides complement the meal perfectly. They add freshness and balance. Enjoying Sunday gravy is all about bringing the family together for a hearty feast. To keep your Sunday gravy fresh, store it in an airtight container. This helps lock in flavors. Place the gravy in the fridge if you plan to eat it within a few days. For longer storage, freeze it in freezer-safe bags or containers. Leave some space for expansion. When you’re ready to reheat, thaw in the refrigerator overnight. Heat it on the stove over low heat, stirring often. This way, you won’t lose any of that rich flavor. When stored properly, your Sunday gravy can last in the fridge for about 3 to 4 days. In the freezer, it can stay good for up to 3 months. To check for spoilage, look for any off smells or changes in color. If you see mold, discard the gravy. Always trust your senses; if it seems off, it's best to toss it. Leftover gravy is a great base for many meals. You can use it in baked ziti or over meatballs. It also works well with rice or polenta. For a quick lunch, mix it with veggies for a hearty soup. You can even use it as a dip for breadsticks. Get creative and enjoy your Sunday gravy throughout the week! For the full recipe of this dish, check out the link provided. Sunday gravy is richer than marinara sauce. It has meat, often beef and sausage. Marinara is a simple sauce made mostly from tomatoes, garlic, and herbs. You use it for pasta or pizza. Sunday gravy simmers for hours, allowing the flavors to deepen. Marinara cooks quickly and serves as a base for many dishes. Yes, you can use fresh tomatoes. Use about 2-3 pounds of ripe tomatoes. First, blanch them in boiling water for 30 seconds. Then, cool them in ice water to peel easily. Chop the tomatoes and add them to the pot. Fresh tomatoes need more cooking time, so simmer for an extra 30 minutes. This helps the flavors develop. To thicken your gravy, reduce the heat and let it simmer longer. This cooks off excess liquid. You can also mash some of the vegetables in the pot. Another option is to add a bit of tomato paste. It boosts flavor and thickens the sauce. For a smooth texture, blend a small portion of the gravy and stir it back in. You now have the tools to make authentic Italian Sunday gravy. Remember the key ingredients: fresh produce, quality meat, and seasoning. Follow the step-by-step guide for great results. Avoid common mistakes, and don't hesitate to try variations, like meatless options or regional styles. Store leftovers well to enjoy later. The right preparation and care ensure that your gravy tastes fantastic. Enjoy cooking and savor each bite of your homemade comfort food.
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Get ready to bring a taste of Italy into your kitchen with my authentic Italian Sunday gravy recipe! This hearty and flavorful dish is packed with fresh ingredients, rich meats, and aromatic herbs. I’ll guide you step-by-step, sharing tips to avoid common mistakes while ensuring you achieve that perfect simmering sauce. Ready to impress your family? Let’s dive into this delicious tradition that will make any Sunday a special occasion.

Ingredients

Essential Ingredients for Authentic Italian Sunday Gravy

To create a rich and hearty Sunday gravy, you need quality ingredients. Here’s what you need:

– 1 large onion, finely chopped

– 4 cloves garlic, minced

– 1 large carrot, diced

– 1 celery stalk, diced

– 2 cans (28 oz each) crushed tomatoes

– 2 tablespoons tomato paste

– 5 Italian sausage links (mild or spicy)

– 1 pound beef chuck, cut into large chunks

Fresh produce like onion, garlic, carrot, and celery adds depth to the sauce. You can use crushed tomatoes for a smoother texture or whole tomatoes for a chunkier sauce. Both work well, but I prefer crushed for its ease.

Spices and Seasonings

Dried herbs make your gravy shine. I recommend:

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

These herbs bring a warm flavor to the dish. Adding a teaspoon of sugar balances the acidity of the tomatoes. A bay leaf adds an earthy note that enhances the overall taste.

Optional Garnishes

For a finishing touch, consider fresh basil and grated Parmesan cheese. These add brightness and richness. You can serve the gravy over pasta or with crusty bread on the side. Both options let you soak up every drop of that delicious sauce. If you’re feeling creative, a simple salad pairs nicely, too, adding freshness to your meal.

For a complete guide on how to prepare this dish, check the Full Recipe.

Step-by-Step Instructions

Preparing the Base

To start your Sunday gravy, heat 2 tablespoons of olive oil in a large pot over medium heat. As the oil warms, chop one large onion, one large carrot, and one celery stalk. Add these veggies to the pot. Sauté them for about 5-7 minutes. You want the onion to turn soft and clear. This step builds the flavor base for your sauce.

Next, mince 4 cloves of garlic. After the onion is ready, add the garlic to the pot. Stir it for one minute. You want the garlic to become fragrant but not brown. This will enhance the taste of your sauce.

Cooking the Sauce

Once your base is ready, pour in two cans of crushed tomatoes and 2 tablespoons of tomato paste. Mix everything well. Add in one teaspoon each of dried oregano and dried basil. Also, add one teaspoon of sugar, salt, and pepper to taste. Finally, toss in one bay leaf.

Now, bring your sauce to a gentle simmer. This is key! Let it simmer for at least 1.5 to 2 hours. The longer you simmer, the better the flavors blend. If your sauce gets too thick, add a little water until you reach your desired texture.

Browning the Meat

In a separate skillet, heat it over medium heat. First, add five links of Italian sausage. Brown the sausage for about 5-7 minutes, turning it often. You want a nice golden color on all sides. After browning, transfer the sausage to your sauce pot.

Next, add one pound of beef chuck cut into large chunks to the same skillet. Sear the beef for 8-10 minutes. You want a brown crust on all sides. This step adds depth to your sauce. Once done, add the beef to the sauce pot.

Cover the pot with a lid and let it simmer. Remember to stir occasionally to prevent the sauce from sticking. Keep an eye on the flavors, and adjust salt and pepper if needed. For the full experience, check out the Full Recipe!

Tips & Tricks

Achieving an Authentic Taste

To get the best taste in your Sunday gravy, choose high-quality ingredients. I recommend using extra virgin olive oil. It adds rich flavor and depth. For tomatoes, go for San Marzano canned tomatoes. They have the right balance of sweetness and acidity. When it comes to herbs, always use fresh where possible. Fresh basil and oregano give a brighter flavor. Dried herbs work, but their taste is less vibrant.

Common Mistakes to Avoid

One common mistake is overcooking garlic. Garlic should be fragrant but not brown. Browning can lead to a bitter taste. Another mistake is not letting the sauce simmer long enough. A good gravy needs at least two hours to develop full flavor. Don’t rush this step. The longer it simmers, the better it gets.

Flavor Enhancements

You can enhance your gravy in many ways. Adding a splash of red wine brings depth. A Parmesan rind adds richness too. It melts into the sauce, infusing it with flavor. You can also mix in different meats. Try adding meatballs, pork, or even vegetables like mushrooms. This gives you a unique twist on the classic dish.

Variations

Meatless Option

You can easily make a meatless version of Sunday gravy. To do this, replace the meat with hearty vegetables or plant-based proteins. Some great substitutes include:

– Lentils

– Chickpeas

– Tempeh

– Cauliflower

These options add protein and texture. For flavor, use a mix of mushrooms and eggplant. They give a rich taste that mimics meat. You can follow the same Full Recipe, but skip the meat steps. Just add the vegetables when you sauté the onion and garlic. This creates a delicious vegetarian gravy.

Regional Variations

Sunday gravy can change based on where you are in Italy. In Southern Italy, it often includes more tomatoes and a bit of spice. In Northern Italy, you might find cream or butter added for richness. Here are some key differences:

– Southern Italy: Rich tomato base, often with sausage.

– Northern Italy: Creamy or buttery textures with less tomato.

– Central Italy: A mix of both, using seasonal vegetables.

Each region has its own way to serve gravy too. Some serve it over polenta or rice. Others stick to pasta, but the type may vary. You might find spaghetti in one area and rigatoni in another.

Serving Suggestions

To enjoy the full flavor of Sunday gravy, consider these pasta pairings:

– Spaghetti

– Fettuccine

– Rigatoni

These shapes hold the sauce well. You can also try serving it with:

– Garlic bread

– A simple green salad

– Roasted vegetables

These sides complement the meal perfectly. They add freshness and balance. Enjoying Sunday gravy is all about bringing the family together for a hearty feast.

Storage Info

Storing Leftovers

To keep your Sunday gravy fresh, store it in an airtight container. This helps lock in flavors. Place the gravy in the fridge if you plan to eat it within a few days. For longer storage, freeze it in freezer-safe bags or containers. Leave some space for expansion. When you’re ready to reheat, thaw in the refrigerator overnight. Heat it on the stove over low heat, stirring often. This way, you won’t lose any of that rich flavor.

Shelf Life

When stored properly, your Sunday gravy can last in the fridge for about 3 to 4 days. In the freezer, it can stay good for up to 3 months. To check for spoilage, look for any off smells or changes in color. If you see mold, discard the gravy. Always trust your senses; if it seems off, it’s best to toss it.

Meal Prep Ideas

Leftover gravy is a great base for many meals. You can use it in baked ziti or over meatballs. It also works well with rice or polenta. For a quick lunch, mix it with veggies for a hearty soup. You can even use it as a dip for breadsticks. Get creative and enjoy your Sunday gravy throughout the week! For the full recipe of this dish, check out the link provided.

FAQs

What is the difference between Sunday gravy and marinara sauce?

Sunday gravy is richer than marinara sauce. It has meat, often beef and sausage. Marinara is a simple sauce made mostly from tomatoes, garlic, and herbs. You use it for pasta or pizza. Sunday gravy simmers for hours, allowing the flavors to deepen. Marinara cooks quickly and serves as a base for many dishes.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Use about 2-3 pounds of ripe tomatoes. First, blanch them in boiling water for 30 seconds. Then, cool them in ice water to peel easily. Chop the tomatoes and add them to the pot. Fresh tomatoes need more cooking time, so simmer for an extra 30 minutes. This helps the flavors develop.

How can I make my gravy thicker without adding too much water?

To thicken your gravy, reduce the heat and let it simmer longer. This cooks off excess liquid. You can also mash some of the vegetables in the pot. Another option is to add a bit of tomato paste. It boosts flavor and thickens the sauce. For a smooth texture, blend a small portion of the gravy and stir it back in.

You now have the tools to make authentic Italian Sunday gravy. Remember the key ingredients: fresh produce, quality meat, and seasoning. Follow the step-by-step guide for great results. Avoid common mistakes, and don’t hesitate to try variations, like meatless options or regional styles. Store leftovers well to enjoy later. The right preparation and care ensure that your gravy tastes fantastic. Enjoy cooking and savor each bite of your homemade comfort food.

To create a rich and hearty Sunday gravy, you need quality ingredients. Here’s what you need: - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 2 cans (28 oz each) crushed tomatoes - 2 tablespoons tomato paste - 5 Italian sausage links (mild or spicy) - 1 pound beef chuck, cut into large chunks Fresh produce like onion, garlic, carrot, and celery adds depth to the sauce. You can use crushed tomatoes for a smoother texture or whole tomatoes for a chunkier sauce. Both work well, but I prefer crushed for its ease. Dried herbs make your gravy shine. I recommend: - 1 teaspoon dried oregano - 1 teaspoon dried basil These herbs bring a warm flavor to the dish. Adding a teaspoon of sugar balances the acidity of the tomatoes. A bay leaf adds an earthy note that enhances the overall taste. For a finishing touch, consider fresh basil and grated Parmesan cheese. These add brightness and richness. You can serve the gravy over pasta or with crusty bread on the side. Both options let you soak up every drop of that delicious sauce. If you're feeling creative, a simple salad pairs nicely, too, adding freshness to your meal. For a complete guide on how to prepare this dish, check the Full Recipe. To start your Sunday gravy, heat 2 tablespoons of olive oil in a large pot over medium heat. As the oil warms, chop one large onion, one large carrot, and one celery stalk. Add these veggies to the pot. Sauté them for about 5-7 minutes. You want the onion to turn soft and clear. This step builds the flavor base for your sauce. Next, mince 4 cloves of garlic. After the onion is ready, add the garlic to the pot. Stir it for one minute. You want the garlic to become fragrant but not brown. This will enhance the taste of your sauce. Once your base is ready, pour in two cans of crushed tomatoes and 2 tablespoons of tomato paste. Mix everything well. Add in one teaspoon each of dried oregano and dried basil. Also, add one teaspoon of sugar, salt, and pepper to taste. Finally, toss in one bay leaf. Now, bring your sauce to a gentle simmer. This is key! Let it simmer for at least 1.5 to 2 hours. The longer you simmer, the better the flavors blend. If your sauce gets too thick, add a little water until you reach your desired texture. In a separate skillet, heat it over medium heat. First, add five links of Italian sausage. Brown the sausage for about 5-7 minutes, turning it often. You want a nice golden color on all sides. After browning, transfer the sausage to your sauce pot. Next, add one pound of beef chuck cut into large chunks to the same skillet. Sear the beef for 8-10 minutes. You want a brown crust on all sides. This step adds depth to your sauce. Once done, add the beef to the sauce pot. Cover the pot with a lid and let it simmer. Remember to stir occasionally to prevent the sauce from sticking. Keep an eye on the flavors, and adjust salt and pepper if needed. For the full experience, check out the Full Recipe! To get the best taste in your Sunday gravy, choose high-quality ingredients. I recommend using extra virgin olive oil. It adds rich flavor and depth. For tomatoes, go for San Marzano canned tomatoes. They have the right balance of sweetness and acidity. When it comes to herbs, always use fresh where possible. Fresh basil and oregano give a brighter flavor. Dried herbs work, but their taste is less vibrant. One common mistake is overcooking garlic. Garlic should be fragrant but not brown. Browning can lead to a bitter taste. Another mistake is not letting the sauce simmer long enough. A good gravy needs at least two hours to develop full flavor. Don’t rush this step. The longer it simmers, the better it gets. You can enhance your gravy in many ways. Adding a splash of red wine brings depth. A Parmesan rind adds richness too. It melts into the sauce, infusing it with flavor. You can also mix in different meats. Try adding meatballs, pork, or even vegetables like mushrooms. This gives you a unique twist on the classic dish. {{image_4}} You can easily make a meatless version of Sunday gravy. To do this, replace the meat with hearty vegetables or plant-based proteins. Some great substitutes include: - Lentils - Chickpeas - Tempeh - Cauliflower These options add protein and texture. For flavor, use a mix of mushrooms and eggplant. They give a rich taste that mimics meat. You can follow the same Full Recipe, but skip the meat steps. Just add the vegetables when you sauté the onion and garlic. This creates a delicious vegetarian gravy. Sunday gravy can change based on where you are in Italy. In Southern Italy, it often includes more tomatoes and a bit of spice. In Northern Italy, you might find cream or butter added for richness. Here are some key differences: - Southern Italy: Rich tomato base, often with sausage. - Northern Italy: Creamy or buttery textures with less tomato. - Central Italy: A mix of both, using seasonal vegetables. Each region has its own way to serve gravy too. Some serve it over polenta or rice. Others stick to pasta, but the type may vary. You might find spaghetti in one area and rigatoni in another. To enjoy the full flavor of Sunday gravy, consider these pasta pairings: - Spaghetti - Fettuccine - Rigatoni These shapes hold the sauce well. You can also try serving it with: - Garlic bread - A simple green salad - Roasted vegetables These sides complement the meal perfectly. They add freshness and balance. Enjoying Sunday gravy is all about bringing the family together for a hearty feast. To keep your Sunday gravy fresh, store it in an airtight container. This helps lock in flavors. Place the gravy in the fridge if you plan to eat it within a few days. For longer storage, freeze it in freezer-safe bags or containers. Leave some space for expansion. When you’re ready to reheat, thaw in the refrigerator overnight. Heat it on the stove over low heat, stirring often. This way, you won’t lose any of that rich flavor. When stored properly, your Sunday gravy can last in the fridge for about 3 to 4 days. In the freezer, it can stay good for up to 3 months. To check for spoilage, look for any off smells or changes in color. If you see mold, discard the gravy. Always trust your senses; if it seems off, it's best to toss it. Leftover gravy is a great base for many meals. You can use it in baked ziti or over meatballs. It also works well with rice or polenta. For a quick lunch, mix it with veggies for a hearty soup. You can even use it as a dip for breadsticks. Get creative and enjoy your Sunday gravy throughout the week! For the full recipe of this dish, check out the link provided. Sunday gravy is richer than marinara sauce. It has meat, often beef and sausage. Marinara is a simple sauce made mostly from tomatoes, garlic, and herbs. You use it for pasta or pizza. Sunday gravy simmers for hours, allowing the flavors to deepen. Marinara cooks quickly and serves as a base for many dishes. Yes, you can use fresh tomatoes. Use about 2-3 pounds of ripe tomatoes. First, blanch them in boiling water for 30 seconds. Then, cool them in ice water to peel easily. Chop the tomatoes and add them to the pot. Fresh tomatoes need more cooking time, so simmer for an extra 30 minutes. This helps the flavors develop. To thicken your gravy, reduce the heat and let it simmer longer. This cooks off excess liquid. You can also mash some of the vegetables in the pot. Another option is to add a bit of tomato paste. It boosts flavor and thickens the sauce. For a smooth texture, blend a small portion of the gravy and stir it back in. You now have the tools to make authentic Italian Sunday gravy. Remember the key ingredients: fresh produce, quality meat, and seasoning. Follow the step-by-step guide for great results. Avoid common mistakes, and don't hesitate to try variations, like meatless options or regional styles. Store leftovers well to enjoy later. The right preparation and care ensure that your gravy tastes fantastic. Enjoy cooking and savor each bite of your homemade comfort food.

Authentic Italian Sunday Gravy

Experience the rich, comforting flavors of authentic Italian gravy with this delicious recipe! Made from fresh ingredients like tomatoes, garlic, and aromatic herbs, this hearty sauce is perfect for serving over pasta or as a base for your favorite Italian dishes. Learn how to create this family favorite in just a few simple steps. Click through to discover the full recipe and bring a taste of Italy to your Sunday dinner!
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Ingredients
  

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

2 cans (28 oz each) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sugar

Salt and pepper to taste

1 bay leaf

5 Italian sausage links (mild or spicy, your choice)

1 pound beef chuck, cut into large chunks

Fresh basil for garnish

Instructions
 

In a large heavy pot or Dutch oven, pour in the olive oil and warm it over medium heat until shimmering.

    Introduce the finely chopped onion, diced carrot, and diced celery into the pot. Sauté the mixture for about 5-7 minutes or until the vegetables are tender and the onion has turned translucent.

      Add the minced garlic to the pot and cook for an additional minute, stirring frequently until the garlic becomes fragrant.

        Pour in the crushed tomatoes along with the tomato paste, stirring well to incorporate everything evenly.

          Sprinkle the dried oregano and basil, along with the sugar, salt, and pepper into the pot. Add the bay leaf. Bring the mixture to a gentle simmer, allowing the flavors to infuse.

            In a separate skillet, heat it over medium heat. Add the Italian sausage links and brown them on all sides, which should take about 5-7 minutes. Once browned, transfer the sausages into the pot with the sauce.

              In the same skillet, add the beef chunks and sear them on all sides until a nice brown crust forms, about 8-10 minutes. After browning, add the seared beef to the pot as well.

                Cover the pot with a lid and let the sauce simmer on low heat for a minimum of 1.5 to 2 hours, stirring occasionally to prevent sticking. The long simmering time is essential for the flavors to meld wonderfully. If the sauce becomes too thick, gradually add water until you achieve your desired consistency.

                  Once simmering is complete, taste the gravy and adjust the seasoning with additional salt or pepper if needed.

                    Before serving, carefully remove the bay leaf from the sauce.

                      Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 8

                        - Presentation Tips: Serve the rich gravy over a bed of freshly cooked pasta, allowing its warmth to soak in. Garnish generously with torn fresh basil leaves for a burst of flavor and color. Consider offering grated Parmesan cheese on the side for that authentic Italian touch!

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