Italian Gravy

Recipe Ingredients

2		Tomato puree
1		Tomato paste
1		Chicken stock or beef stock - see
2 cups	474ml	Dry red wine
1/4 cup	59ml	Olive oil
2		Yellow onion - peeled and minced
6		Garlic cloves - chopped (large)
2		Celery with leaves - minced
1		Carrot - grated
1/2 cup	73g / 2.6oz	Parsley - chopped
1/2 lb	227g / 8oz	Fresh mushrooms - chopped, optional
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1 tablespoon	15ml	Crushed oregano
1 teaspoon	5ml	Dried rosemary
2		Bay leaves
1 tablespoon	15ml	Dried basil or 2 T. Fresh
2		Whole cloves - optional
1/2 tablespoon	7.5ml	Black pepper - freshly ground
2 tablespoons	30ml	Salt - or to taste
1 teaspoon	5ml	Sugar
1 lb	454g / 16oz	Pork neck bones or chicken backs
		And necks

Recipe Instructions

In a large pot, place the tomato puree, tomato paste, Chicken or Beef Stock and wine. Heat a large frying pan and add the olive oil. Sauteethe onions, garlic, celery, and carrot until they just begin to brown a bit. Add to the pot along with the remaining ingredients.

Bring to a light boil and then turn down 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 pasta topping or for any other dish calling for Italian tomato sauce or "gravy." This freezes very well.

Source:
The Frugal Gourmet

Rating

Average rating:

10 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.