Italian Gravy
This recipe was given to me by a friend of many years, who grandmother and mother were from Italian decent so this is about as authentic as it gets.
Italian Sunday “Gravy”
2 – 28oz cans of Cento Tomato Puree
1 - 28oz can of Cento Crushed Tomatoes
2 – 28oz cans Cento San Marzano Peeled Whole Tomatoes
3- 8 oz. cans Cento Tomato Paste
2 TBS EVOO
5-6 large cloves garlic finely chopped
1 large onion finely chopped
1/2- 3/4 c. red wine
Fresh parsley
*1 TB sugar (it brings out the flavor of the tomatoes)
Oregano – Sweet Basil – Bay Leaves – Salt – Pepper – Crushed Pepper Flakes
*Neck Bones (1/4-1/2 lb)
48 oz. of water
In a large stockpot add enough olive oil to coat the bottom of the pot. Heat over medium heat. Brown Neck Bones and set aside. Add TB olive oil to meat drippings. When the oil has heated add the chopped garlic and onion – sauté till translucent. Add 1 can of tomato paste to oil/garlic onion mixture. Add water to can to get all the paste out and add. Stir until tomato paste is well mix. Do this to the other two cans of tomato paste.
When the “tomato roux” is finished add the cans of tomato puree and a half a can of water. Season with oregano, basil, salt pepper and stir together for about 2 minutes. Then add the can of crushed tomatoes and half can of water. Once this has been incorparted add the two cans of San Marzano tomatoes, crushing them with you hand as you add them. Again add a half can of water and reseason with oregano, basil, salt and pepper. Add a dash of red pepper flakes. Add red wine and put the neck bones back in sauce. Stir for 5 min over medium. Add the fresh chopped parsley. Stir until the sauce comes to a soft boil then cut the temp back to low. Let simmer for 3-4 hrs. The longer it simmers the better the sauce. The last 15 min add the TB of sugar. Strain the neck bone out and discard.
You may then add ground meat, Italian sausage, meatballs, etc. and serve over pasta.
Note: This makes a lot of gravy! J But you can freeze it, can it and use like crazy. Enjoy!!!
The Neckbones make the most flavorful gravy. They are hard to find so if you want to leave them off you can or you may substitute with pancetta (not the same but still good)
The sugar is really important in bringing out the flavor in the tomatoes but again if you need to omit it then do so.
