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Italian Gravy

PerryPerry Gresham
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Makes 3 quarts
prep time:
20 min
total time:
2.5 hr

Save this recipe 20
Save this recipe 20
Makes 3 quarts
prep time:
20 min
total time:
2.5 hr


  • 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
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In a large pot, place the tomato purée, tomato paste, chicken stock and wine. Heat a large frying pan and add the olive oil. Sauté the 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. This freezes very well.

Recipe Notes

Edit note

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

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