Italian gravy

Yield: 1 Servings

Measure Ingredient
2 \N 28 Ounce
1 \N 6 Ounce
1 quart Chicken Stock or Beef Stock
\N \N See
\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

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