Italian Gravy Recipe


Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient


 Canned tomato puree56 Ounce (2 Large Cans Of 28 Ounce Each)
 Canned tomato paste6 Ounce (1 Can)
 Chicken soup stock/Basic brown soup stock / use chicken bouillon1 Quart
 Dry red wine2 Cup (32 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Yellow onions2 , peeled and minced
 Garlic6 Clove (30 gm), chopped
 Celery stalk with leaves2 , minced
 Carrot1 , grated
 Chopped parsley1⁄2 Cup (8 tbs)
 Fresh mushrooms1⁄2 Pound, chopped
 Crushed red pepper flakes1⁄2 Teaspoon
 Oregano1 Tablespoon, crushed
 Dried rosemary1 Teaspoon
 Bay leaves2
 Dried basil/2 tablespoon fresh basil1 Tablespoon
 Whole cloves2
 Freshly ground black pepper1⁄2 Tablespoon
 Salt2 Tablespoon
 Sugar1 Teaspoon
 Pork neck bones1 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.