Italian recipes

Italian Gravy

Course : Italian
Source: The Frugal Gourmet
Serves: 1

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Ingredients:

56 ounces tomato puree

6 ounces tomato paste

1 quart chicken stock or beef stock -- see

2 cups dry red wine

1/4 cup olive oil

2 medium yellow onion -- peeled and minced

6 large garlic cloves -- chopped

2 ribs celery with leaves -- minced

1 medium 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 pieces bay leaves

1 tablespoon dried basil or 2 T. fresh

2 whole cloves

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

Preparation / Directions:

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. Sauté‚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.

Italian Gravy

Ingredients:

Preparation / Directions:

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