Authentic Italian Gravy

Name: Authentic Italian Gravy
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 12
Ingredients: 1 cup red wine; 1/4 cup extra virgin olive oil; 3 beef neck bones; 1/2 cup chopped onion; 1/2 cup chopped celery; 1/2 carrot; 10 garlic cloves; Salt and black pepper to taste; 3 (28 ounce) cans Italian Inspirations Peeled Plum Tomatoes in Puree; 2 (6 ounce) cans Tomato Paste; 1 (28 ounce) can Tomato Sauce; 1 quart water; 2 tablespoons dried basil; 2 tablespoons dried oregano; 1/4 cup chopped fresh Italian parsley; 1 pound Italian sausage

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Serves:

12 people

Prep Time:

30 minutes

Cook Time:

480 minutes

What makes this gravy authentic? Its fresh ingredients, Italian spices and abundance of tomatoes all work together to create a perfectly-textured and expertly flavored gravy. All it takes is some loving care and a bit of time to work its magic.

Ingredients

Copy Ingredients

1 cup red wine, + 2 tablespoons
1/4 cup extra virgin olive oil
3 beef neck bones, baby back ribs or short ribs
1/2 cup chopped onion
1/2 cup chopped celery
1/2 carrot, minced
10 garlic cloves, minced
Salt and black pepper to taste
3 (28 ounce) cans Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree
2 (6 ounce) cans Tuttorosso® Tomato Paste
1 (28 ounce) can Tuttorosso® Tomato Sauce
1 quart water
2 tablespoons dried basil
2 tablespoons dried oregano
1/4 cup chopped fresh Italian parsley
1 pound Italian sausage, cooked and drained or meatballs

Instructions

Preheat oven to 400 degrees F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add tomato paste, tomatoes, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 4 to 6 hours.
Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
Add choice of meat to sauce during the last ½ hour of cooking.
For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
Option: Cook one pound of pasta in ½ gallon water, just until al dente, reserve pasta water. After sauce has cooked add to it ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.

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Authentic Italian Gravy

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