Italian Gravy

Italian Gravy

Course :	Italian
From:	HungryMonster.com
Serves:	1

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:

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.