Mild Italian Gravy

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

The night the gravy should be cooked pour four cups boiling water over dried mushrooms and cover. The next morning clean and check the mushrooms and liquid. Simmer diced onions, minced garlic and butter in a 5 gallon kettle until onions are clear. Add tomato soup and water to onion, garlic and butter. Add one tablespoon crushed sweel basil to gravy. Bring gravy to boil and simmer covered for 2 hours. Thoroughly mix ground round or hamburger with ground pork, Worchestshire Sauce and salt. Add meat to boiling gravy a little at a time, crumbling as you add it. Add cleaned mushrooms and mushroom liquid. Cook gravy at low temperature bubbling boil for an hour and a half, stirring every 20 minutes. (Might be best to use a crockpot). Simmer one more hour. This gravy is best put in small containers. Also, fill in jars chilled in cold water to cool fast. Put in refrigerator. Reheat over spaghetti the next day.
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