- 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
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1 cup red wine, 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 wine 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.
07/28/2019
recipepes.com
talian tomato gravy, recipe
PT15M
PT1H
5
455 calories
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