Yield: 1 Servings
|2 \N||28 Ounce|
|1 \N||6 Ounce|
|1 quart||Chicken Stock or Beef Stock|
|\N can||Tomato Puree|
|\N can||Tomato paste|
2 cups Dry Red wine ¼ cup Olive Oil 2 each Yellow Onion -- Peeled and Minced 6 large Garlic cloves -- Chopped 2 Ribs Celery with leaves -- minced 1 each Carrot -- Grated ½ cup Parsley -- Chopped ½ pound Fresh Mushrooms, Chopped -- Optional ½ teaspoon Crushed Red Pepper Flakes 1 tablespoon Crushed Oregano 1 teaspoon Dried Rosemary 2 each Bay Leaves 1 tablespoon Dried Basil or 2 T. Fresh 2 whole Cloves -- Optional ½ tablespoon Black Pepper -- Freshly ground 2 tablespoons Salt ~- Or to taste 1 teaspoon Sugar 1 pound Pork neck bones or chicken backs and necks
In a large pot, place the tomato puree, tomato paste, Chicken or Beef Stock and wine. Heat a large frying pan and add the olive oil. Saute 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. Use for pasta topping or for any other dish calling for Italian tomato sauce or "gravy." This freezes very well.
Recipe By : The Frugal Gourmet File