Authentic Italian GravyAuthentic Italian Gravy
Authentic Italian Gravy
Authentic Italian Gravy
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Recipe - Bay Shore King Kullen
Authentic Italian Gravy
Authentic Italian Gravy
0
Servings12
0
Ingredients
1 cup red wine, + 2 tablespoons
1/4 cup extra virgin olive oil
4-5 bone-in country style pork ribs, or 1/2 rack pork spare ribs, cut into 2 bone segments
1/2 cup chopped onion
1/2 cup chopped celery
1/2 carrot, minced
10 garlic cloves, minced
Salt and black pepper to taste
2 cans Redpack® 6 oz Tomato Paste
4 cans Redpack® 28 oz Whole Peeled Plum Tomatoes in Puree, crushed with hands
2 cans Redpack® 8 oz Tomato Sauce
1 quart water
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh oregano
1/4 cup chopped fresh Italian parsley
1 pound Italian sausage
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.

0 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 cup red wine, + 2 tablespoons
Holland House Cooking Wine, Red
Holland House Cooking Wine, Red, 16 Fluid ounce
$5.49$0.34/fl oz
1/4 cup extra virgin olive oil
Food Club Olive Oil, Extra Virgin
Food Club Olive Oil, Extra Virgin, 16.9 Fluid ounce
$8.49$0.50/fl oz
4-5 bone-in country style pork ribs, or 1/2 rack pork spare ribs, cut into 2 bone segments
Smithfield Pork Rib End Country Style Spare Ribs
Smithfield Pork Rib End Country Style Spare Ribs, 1 Pound
$3.99/lb$3.99/lb
1/2 cup chopped onion
King Kullen Diced White Onions
King Kullen Diced White Onions, 10 Ounce
$3.99$0.40/oz
1/2 cup chopped celery
King Kullen Diced Celery
King Kullen Diced Celery, 10 Ounce
$3.99$0.40/oz
1/2 carrot, minced
Bolthouse Farms Carrots, Premium
Bolthouse Farms Carrots, Premium, 16 Ounce
$1.50$0.09/oz
10 garlic cloves, minced
 Garlic Bulbs, 0.13 Pound
Garlic Bulbs, 0.13 Pound, 0.13 Pound
$0.65 avg/ea$4.99/lb
Salt and black pepper to taste
Not Available
2 cans Redpack® 6 oz Tomato Paste
Redpack Tomato Paste
Redpack Tomato Paste, 6 Ounce
$1.39$0.23/oz
4 cans Redpack® 28 oz Whole Peeled Plum Tomatoes in Puree, crushed with hands
Redpack Plum Tomatoes, in Puree, Whole Peeled
Redpack Plum Tomatoes, in Puree, Whole Peeled, 28 Ounce
$2.89$0.10/oz
2 cans Redpack® 8 oz Tomato Sauce
Redpack Sauce, Tomato
Redpack Sauce, Tomato, 8 Ounce
$1.19$0.15/oz
1 quart water
Not Available
4 tablespoons chopped fresh basil
Goodness Gardens Basil - Singles
Goodness Gardens Basil - Singles, 0.25 Ounce
$1.50$6.00/oz
4 tablespoons chopped fresh oregano
Goodness Gardens Oregano - Singles
Goodness Gardens Oregano - Singles, 0.25 Ounce
$1.50$6.00/oz
1/4 cup chopped fresh Italian parsley
 Parsley Italian
Parsley Italian, 1 Each
$1.79
1 pound Italian sausage
Al Fresco Chicken Sausage, Sweet Italian Style
Al Fresco Chicken Sausage, Sweet Italian Style, 11 Ounce
$5.99$0.54/oz

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.