Italian Gravy Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CuisineCourse
MethodMain Ingredient

Ingredients

 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)

Directions

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.
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