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Italian Gravy

PerryPerry Gresham
  (5)
servings:Makes 3 quarts
prep time:
20 min
total time:
2.5 hr

Ingredients

  • 2-28 oz. cans tomato purée or crushed tomatoes
  • 1-6 oz. can tomato paste
  • 1 quart low-sodium chicken stock
  • 2 cups dry red wine (the alcohol will cook out)
  • 1/4 cup olive oil
  • 2 yellow onions, peeled and minced
  • 6 large garlic cloves, chopped
  • 2 ribs celery with leaves, minced
  • 1 large carrot, grated
  • 1/2 cup parsley, chopped
  • 1/2 pound fresh mushrooms, chopped (optional)
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 1 tablespoon crushed oregano
  • 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
  • 1-1 1/2 pound pork neck bones, spare ribs or chicken thighs
See Full Recipe

notes

Use for pasta topping or for any other dish calling for Italian tomato sauce or “gravy.”

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