|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|
|Dried basil/2 tablespoon fresh basil||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Tablespoon|
|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.