italian tomato gravy

Ingredients

• Servings: 32
• 1 cup red
• 1/4 cup olive oil
• 3 beef neck bones
• 1/2 yellow onion, chopped
• 1/2 cup chopped celery
• 1/2 carrot, chopped
• 1 whole head garlic, minced
• 2 tablespoons cracked black pepper
• 2 tablespoons red , or as needed
• 2 (6 ounce) cans tomato paste
• 4 (28 ounce) cans san marzano-style peeled plum tomatoes with basil
• 2 (16 ounce) cans tomato sauce
• 1 quart water
• 1/2 cup dried basil
• 1/4 cup dried oregano
• 1 pinch dried italian parsley

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• place 1 cup red , olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
• roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. stir in about 2 tablespoons red while scraping any browned bits of food off of the bottom of the pan. roast until vegetables are browned, about 30 more minutes.
• pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes. add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. simmer, stirring occasionally, until sauce reduces, 8 hours.
• remove neck bones from sauce; scrape marrow out of bones. add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
• 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.