Sorriso's highly regarded culinary veteran Jonathan Lestingi shares with us his very own Italian American Sunday dinner gravy! His national experience includes a chef de partie position under Patrick O’Connell at the famed The Inn at Little Washington, the only 3-star Michelin restaurant in the Washington, DC metropolitan area. Prior to relocating to Houston with The Woodlands Hotels in 2021, Lestingi was based in New Orleans for a decade, holding roles at destination dining spots such as Brennan’s, Red Fish Grill and Stella – including sous chef at James Beard Award-winning Willa Jean.
Italian American Sunday Dinner Gravy
4 cans tuttorosso tomatoes
1 small diced yellow onion
¼ cup sliced garlic
2# veal bones/bone broth
1 cup ( or whatever is left in the bottle ) red wine
2 T. Olive oil
- Sear bones in olive oil to brown and remove
- Add onions and garlic and turn heat to low to sweat
- Return veal necks to the pan and add red wine and reduce by half
- Add tomato and cook for 3-4 hours until desired consistency and flavor obtained
