Italian gravy

Course: Sauces and dressings
Cuisine: Italian
Yield:

Italian gravy ingredients

2 28 oz cans tomato puree
1 6 oz can tomato paste
1 qt chicken stock Or Beef stock
--- see
2 c Dry red wine
1⁄4 c olive oil
2 Yellow onion, peeled and
-minced
6 large garlic cloves, chopped
2 Celery with leaves, minced
1 Carrot, grated
1⁄2 c parsley, chopped
1⁄2 lb Fresh mushrooms, chopped
(optional)
1⁄2 t Crushed red pepper flakes
1 T Crushed oregano
1 t Dried rosemary
2 Bay leaves
1 T Dried basil or 2 t. fresh
2 Cloves (optional)
1⁄2 T Black pepper, freshly ground
2 T Salt, or to taste
1 t Sugar
1 lb Pork neck bones or chicken b
-acks
And necks

Cooking Italian gravy

1. Recipe by: the frugal gourmet in a large pot, place the tomato puree, tomato paste, chicken or beef stock and wine.
2. Heat a large frying pan and add the olive oil. Sautei the onions, garlic, celery, and carrot until they just begin to brown a bit. Add to the pot along with the remaining ingredients.
3. Bring to a light boil and then turn down to a simmer.
4. Simmeri for 2 hours, partly covered, stirring often.
5. Remove the bones and discard or make a private lunch of them.
6. Skimi the fat from the top and discard.
7. Store in the refrigerator covered, in either glass, plastic, or stainless steel.
8. It will keep for a week.
9. Use for pasta topping or for any other dish calling for italian tomato sauce or "gravy.
10. " this freezes very well.