Italian gravy recipe from scratch, with pancetta! Make this Italian gravy sauce recipe for Thanksgiving, Christmas, or any occasion worth a little kitchen labor!
This is an Italian brown gravy recipe made from scratch, with pancetta and other local ingredients. It is perfect for a Thanksgiving or a Christmas dinner, to pour on the turkey or on mashed potatoes.
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Italian gravy recipe with pancetta
- ¾ cup thinly sliced pancetta 100 gr
- ¼ cup good quality red wine
- 1 sprig of rosemary
- 2 tablespoons unsalted butter
- 2 big spoons flour
- 1.5 cups chicken or turkey stock + ½ a cup, just in case
Cut the pancetta in thin strips and place it in a pan over medium/low heat. Brown it until crunchy.
Remove the pancetta and leave all its grease. You add the pancetta to mashed potatoes.
Add the rosemary sprig and wine to the pan. Wait for the wine to evaporate (alcohol smell gone).
Add butter and melt it completely.
Remove rosemary and add flour. Whisk vigorously to avoid lumps, about 2 minutes.
Add stock, a little at the time, and whisk even more vigorously, until you get a smooth creamy result. You decide how creamy or liquid you want your gravy, so you decide when to stop adding stock.
You can refrigerate the gravy for a couple of days. It will probably dry a little: just add water (1/4 cup, more or less) while warming it over medium heat. If there are too many lumps, use a hand blender to smooth the gravy.
Enjoy your gravy!