Italian tomato gravy is full of roasted vegetables and a secret ingredient of beef neck bone. This will fill your kitchen with warm Italian aromas while it simmers on the stovetop for hours. Recipe makes a big batch.
Preparation Time
30 mins
Cooking Time
11 hr
Total Time
11 hr 30 mins
Calories
63 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
Step 3
Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes.
Step 4
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.
Step 5
Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
Step 6
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.
Ingredients
¼ cup olive oil
½ cup chopped celery
½ yellow onion, chopped
2 (6 ounce) cans tomato paste
1 quart water
1 cup red wine
¼ cup dried oregano
½ cup dried basil
2 tablespoons cracked black pepper
2 (16 ounce) cans tomato sauce
1 whole head garlic, minced
½ carrot, chopped
3 beef neck bones
2 tablespoons red wine, or as needed
4 (28 ounce) cans San Marzano-style peeled plum tomatoes with basil
