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![Authentic Italian Gravy](https://storage.googleapis.com/dam-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/Circular/authenticitaliangravy.jpg)
![Authentic Italian Gravy](https://storage.googleapis.com/dam-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/Circular/authenticitaliangravy.jpg)
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1)Preheat oven to 400° F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
2)Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
3)Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add whole peeled tomatoes, tomato paste, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally until sauce reduces, 4 to 6 hours.
4)Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
5)Add choice of meat to sauce during the last ½ hour of cooking.
6)For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
7)Cooking Option: Cook a pound of pasta in ½ gallon water, just until al dente. After sauce has cooked add ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.
Shop Ingredients
![Holland House Cooking Wine, Red](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/597a5597-9c40-4be3-bbe6-302722e65913.jpeg)
![Food Club Olive Oil, Extra Virgin](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/3d131eac-21d8-49da-9a94-88ea22818412.jpeg)
![Bolthouse Farms Carrots, Premium](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/74a22c91-55e4-4a14-b17b-5e70756ebdc4.jpeg)
![Garlic Bulbs, 0.13 Pound](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/01fe7e0a-f697-484d-b9f6-ecde4e6ef3f9.jpeg)
![Redpack Tomato Paste](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/823373f3-0935-4852-a874-0fb57692eb24.jpeg)
![Redpack Plum Tomatoes, in Puree, Whole Peeled](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/1dc8101b-00cc-40e3-b5cf-70b86c790a38.jpeg)
![Redpack Sauce, Tomato](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/3f6ac3ff-9c49-4513-b29c-0c77eacab5e3.jpeg)
![Parsley Italian](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/a4b41923-c681-455a-b9f5-470227d20049.jpeg)
![Al Fresco Chicken Sausage, Sweet Italian Style](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/0efe5e44-69e9-421b-a0fd-0b608641403d.jpeg)
Directions
1)Preheat oven to 400° F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
2)Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
3)Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add whole peeled tomatoes, tomato paste, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally until sauce reduces, 4 to 6 hours.
4)Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
5)Add choice of meat to sauce during the last ½ hour of cooking.
6)For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
7)Cooking Option: Cook a pound of pasta in ½ gallon water, just until al dente. After sauce has cooked add ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.