This is very similar to the ravioli gravy my family has made forever, but with a little less tomoato than this recipe calls for. With homemade ravioli, it is simply the best food on earth.

Gary... My gravy has been simmering for almost four hours and the meat isn't showing any signs of "flaking apart." Also, I had to add four cups of beef stock because the gravy was so thick it threatened to scorch, even though my pot is covered and the heat is quite low. Any suggestions here? It tastes magnificent, even without the addition of the porcinis. I can hardly wait to get them incorporated into the gravy.