Italian Tomato Gravy recipe
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Ingredients
- 1 cup red wine ¼ cup olive oil 3 beef neck bones ½ yellow onion, chopped ½ cup chopped celery ½ carrot, chopped 1 whole head garlic, minced 2 tablespoons cracked black pepper 2 tablespoons red wine, or as needed 2 (6 ounce) cans tomato paste 4 (28 ounce) cans San Marzano-style peeled plum tomatoes with basil 2 (16 ounce) cans tomato sauce 1 quart water ½ cup dried basil ¼ cup dried oregano 1 pinch dried Italian parsley
Nutrition Info
- 63.1 caloriescarbohydrate: 9.5 gcholesterol: : -fat: 2 gfiber: 2.5 gprotein: 2 gsaturatedFat: 0.3 gservingSize: -sodium: 377.3 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Italian Tomato Gravy
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan, stir to coat.
Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes.
Pour vegetable mixture into a 16-quart soup pot over medium-low heat, simmer for 30 minutes. Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley, stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours.
Remove neck bones from sauce, scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
Transfer sauce to a blender in batches, filling blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree until smooth.