ITALIAN GRAVY

ITALIAN GRAVY image

Categories Tomato

Yield 3 quarts

Number Of Ingredients 21

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2 large cans (28 ounce) tomato puree
1 can (6 ounce) tomato paste
1 quart chicken broth
2 cups dry red wine
1/4 cup olive oil
2 yellow onions, peeled and minced
6 large garlic cloves, chopped
2 celery stalks, with leaves, minced
1 carrot, grated
1/2 cup chopped parsley
1/2 cup pound fresh mushrooms, chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon oregano, crushed
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon dried basil or 2 tablespoons fresh
2 whole cloves (optional)
1/2 tablespoon black pepper, freshly ground
2 tablespoons salt, or to taste
1 teaspoon sugar
1 pound pork neck bones or chicken backs and necks

Steps:

In a large pot, place the tomato puree, tomato paste, chicken broth 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. Skim the fat from the top and discard. Store in 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.