Italian Gravy

Italian Gravy Ingredients

2 28 Ounce	See
1 6 Ounce	cn Tomato Puree
1 qt Chicken Stock or Beef Stock	cn Tomato paste

Instructions for Italian Gravy

2 cups Dry Red wine 1/4 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 1/2 cup Parsley -- Chopped 1/2 pound Fresh Mushrooms, Chopped -- Optional 1/2 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 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe