Italian Gravy

2 ratings

prep time:: 20 min
total time:: 2.5 hr

Makes 3 quarts

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

directions

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.