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Italian Tomato Gravy

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Brandon Squige Johnson

"This is my versatile Italian tomato gravy recipe. It goes great with spaghetti and meatballs as well on pizza."
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11 h 30 m servings 63 cals
Original recipe yields 32 servings

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  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.
  5. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
  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.

Nutrition Facts

Per Serving: 63 calories; 2 g fat; 9.5 g carbohydrates; 2 g protein; 0 mg cholesterol; 377 mg sodium. Full nutrition

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