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Italian Gravy

21st.Century.Chef's picture
  Canned tomato puree 56 Ounce (2 Large Cans Of 28 Ounce Each)
  Canned tomato paste 6 Ounce (1 Can)
  Chicken soup stock/Basic brown soup stock / use chicken bouillon 1 Quart
  Dry red wine 2 Cup (32 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Yellow onions 2 , peeled and minced
  Garlic 6 Clove (30 gm), chopped
  Celery stalk with leaves 2 , minced
  Carrot 1 , grated
  Chopped parsley 1⁄2 Cup (8 tbs)
  Fresh mushrooms 1⁄2 Pound, chopped
  Crushed red pepper flakes 1⁄2 Teaspoon
  Oregano 1 Tablespoon, crushed
  Dried rosemary 1 Teaspoon
  Bay leaves 2
  Dried basil/2 tablespoon fresh basil 1 Tablespoon
  Whole cloves 2
  Freshly ground black pepper 1⁄2 Tablespoon
  Salt 2 Tablespoon
  Sugar 1 Teaspoon
  Pork neck bones 1 Pound (Chicken Backs And Necks)

In a large pot, place the tomato puree, tomato paste, chicken or beef stock and the wine.
Heat a large frying pan and add the olive oil.
Saute the onions, garlic, celery, and carrot until they just begin to brown a bit.
Add to the pot along with all remaining ingredients.
Bring to a light boil and then turn to a simmer.
Simmer for 2 hours, partly covered, stirring often.
Remove the bones and discard, or make a private lunch of them.
Skim the fat from the top and discard.
Store in the refrigerator, covered, in either glass, plastic, or stainless steel.
It will keep for a week.
Use for a pasta topping or for any other dish calling for Italian tomato sauce or "gravy." This freezes very well.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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