Authentic Italian Gravy

Jan 18, 2018, 01:28 AM

Servings:

Prep time:

30 minutes

Cook time:

480

Vegetables Credit:

Meat Credit:

Other Credit:

Select a choice:

Calories:

320

Fat:

17.0

TransFat:

Cholesterol:

Sodium:

910

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

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.

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.

Recipe Categories:

Sausage/Pork
Sauces
Classic Italian
Beef

Brand:

Tuttorosso

Related Brand:

Meal Type:

Reviews

Required *

Write a review

We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

First Name *

Last Name *

Email address *

Rating *

Review *

New code

Please type the code above

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