Recipe - Italian Gravy

2 28 Ounce
1 6 Ounce
1 qt Chicken Stock or Beef Stock
See
cn Tomato Puree
cn Tomato paste

2 cups Dry Red wine One fourth cup Olive Oil 2 each Yellow Onion
Peeled and Minced 6 large Garlic cloves Chopped 2 Ribs Celery with
leaves minced 1 each Carrot Grated One half cup Parsley Chopped 1/2
pound Fresh Mushrooms, Chopped Optional One half teaspoon Crushed Red
Pepper Flakes 1 tablespoon Crushed Oregano 1 teaspoon Dried Rosemary 2 each
Bay Leaves 1 tablespoon Dried Basil or 2 T. Fresh 2 whole Cloves
Optional One half tablespoon Black Pepper Freshly ground 2 tablespoons Salt
~ Or to taste 1 teaspoon Sugar 1 pound Pork neck bones or chicken backs
and necks

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. Saute 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.

Recipe By : The Frugal Gourmet

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip