Shop Online
Store Locator
Contact Us
Connect
Facebook
Pinterest
Twitter
YouTube
Instagram
Quality
Recipes
Blog
Tips
Family Traditions with Tuttorosso Tomatoes
How to Make Perfect Paella
Internal Temperature Guide for Meat Printable
Products
Store Locator to find Tuttorosso Tomato products
San Marzano Product Listing
Italian Inspirations Product Listing
Classic Product Listing
Frequently Asked Questions
Recipes
All
Search
Home
/
Recipes
/
Detail
Weeknight Italian Gravy Instant Pot or Stove Top
Would You Cook This Again?
READ REVIEWS
Print Options
3x5
4x6
Full Page
Print Images
Serves:
8 people
Prep Time:
15 minutes
Cook Time:
37 minutes
Italian Gravy is great, but sometimes you don't have the whole day to make it. That’s where this recipe filled with garlic, olive oil, vegetables and our San Marzano Style Peeled Pear tomatoes comes in to save your spaghetti. It’s the perfect in-a-pinch gravy compromise, without sacrificing flavor. It comes together even faster in your Instant Pot - under 40 minutes! Both Stove top and Instant Pot directions included.
Ingredients
Copy Ingredients
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
Pinch red pepper flakes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 medium onion, chopped
1 carrot, finely chopped
1/4 teaspoon fennel, seed
1/4 cup red wine
2 (28 ounce) cans
Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
or 2 (28 ounce) cans
Tuttorosso® Peeled Plum Tomatoes
1 (28 ounce) can
Tuttorosso® Crushed Tomatoes with basil
2 bay leaf
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste
Italian sausage, cooked meatballs, or other meat of choice
Instructions
Instant Pot Directions
Press Sauté on Instant Pot and heat oil. Cook garlic, red pepper flakes and herbs for 2 minutes until the herbs are fragrant and garlic is golden. Add onion carrots and fennel; cook for 5 minutes until they are soft.
Deglaze with red wine and evaporate the alcohol. Hand crush the peeled plum tomatoes and add to saucepan, along with juice. Add crushed tomatoes, bay leaves, sugar and season with salt and black pepper.
Set pot to Manual, High Pressure and time to 15 minutes. When 15 minutes are done, allow to naturally release pressure for 15 minutes, then quick release remaining pressure. Remove bay leaves.
If using Italian sausage, you will brown after cooking onions and carrots in the first step. If adding meatballs, you can add at the end to warm through.
Option:
Serve over your favorite pasta and sprinkle with grated Parmesan cheese.
Stove Top Directions:
Heat oil in a large saucepan over low heat. Sauté garlic, red pepper flakes and herbs for 2 minutes until the herbs are fragrant and garlic is golden. Raise the heat to medium, add onion carrots and fennel; cook for 5 minutes until they are soft.
Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the peeled plum tomatoes and add to saucepan, along with juice.
Add crushed tomatoes sugar and season with salt and black pepper. Simmer for 1 hour.
Remove bay leaves. Add your choice of meat the last 30 minutes of cooking time.
Option:
Serve over your favorite pasta and sprinkle with grated Parmesan cheese.
Get Inspiration and More from Tuttorosso
Sign Up Here
Related Recipes
View Recipe
Authentic Italian Gravy
View Recipe
Chicken Parm Sandwiches
View Recipe
Sausage Marinara with Zucchini & Olives
View Recipe
Bruschetta Grilled Chicken
Reviews
Write a review
Average rating:
(
)
★
Newest on top
Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
Your name
Email (optional)
New code
Please type the code above
Submit
You've already submitted a review for this item
|
(
)
★
Write a review
Average rating:
(
)
★
Newest on top
Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
Your name
Email (optional)
New code
Please type the code above
Submit
You've already submitted a review for this item
|
(
)
★