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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 32 |
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This is my versatile Italian tomato gravy recipe. It goes great with spaghetti and meatballs as well on pizza. Ingredients:
1 cup red wine |
1/4 cup olive oil |
3 beef neck bones |
1/2 yellow onion, chopped |
1/2 cup chopped celery |
1/2 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 |
1/2 cup dried basil |
1/4 cup dried oregano |
1 pinch dried italian parsley |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
3. 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.
4. 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.
5. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
6. 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.
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