Italian Tomato Gravy Recipe

Name: Italian Tomato Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine; 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 wine, 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

Servings: persons

1 cup red wine
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 wine, 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

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.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup red wine, 1/4 cup olive oil, 3 beef neck bones, 1/2 yellow onion, chopped, and more.

Yes, Italian Tomato Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Tomato Gravy

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