Italian Tomato Gravy

Name: Italian Tomato Gravy
Prep time: 11 h 30 min
Cook time: 11 h 30 min
Total time: 11 h 30 min
Yield: 32
Cuisine: Mediterranean, Italian, European
Ingredients: 3 beef neck bones; 907 grams tomato sauce; 1 carrot, chopped; 118 milliliters chopped celery; 118 milliliters dried basil; 59 milliliters olive oil; 59 milliliters dried oregano; 1 pinch dried Italian parsley; 2 Tbsps cracked black pepper; 3 kilograms San Marzano-style peeled plum tomatoes with basil; 237 milliliters red wine; 2 Tbsps red wine, or as needed; 340 grams tomato paste; 946 milliliters water; 1 head whole head garlic, minced; 1 yellow onion, chopped

You can never have too many Mediterranean recipes, so give Italian Tomato Gravy a try. One serving contains 60 calories, 2g of protein, and 2g of fat. This gluten free, dairy free, and primal recipe serves 32. Only a few people really liked this sauce. Head to the store and pick up beef neck bones, tomato sauce, san plum tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 11 hour and 30 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.

Ingredients you will need

Black Pepper

Olive Oil

Red Wine

Carrot

Celery

Garlic

Onion

Beef

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Vegetable

Red Wine

Equipment you will use

Oven

Frying Pan

Pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes.

Ingredients you will need

Vegetable

Soup

Equipment you will use

Pot

Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours.

Ingredients you will need

Plum Tomato

Tomato Paste

Tomato Sauce

Oregano

Parsley

Basil

Sauce

Water

Remove neck bones from sauce; scrape marrow out of bones.

Ingredients you will need

Sauce

Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.

Ingredients you will need

Sauce

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.

Ingredients you will need

Sauce

Equipment you will use

Blender

Equipment

Ingredients

Servings:

beef neck bones 907grams

tomato sauce 1

carrot, chopped 118milliliters

chopped celery 118milliliters

dried basil 59milliliters

olive oil 59milliliters

dried oregano 1pinch

dried Italian parsley 2Tbsps

cracked black pepper 3kilograms

San Marzano-style peeled plum tomatoes with basil 237milliliters

red wine 2Tbsps

red wine, or as needed 340grams

tomato paste 946milliliters

water 1head

whole head garlic, minced 1

yellow onion, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 11 dollars per bottle.