Italian gravy

FG Italian Gravy


2 28 oz. cans crushed tomatoes

1 6 oz. can tomato paste

1 quart chicken or beef stock

2 cups dry red wine

¼ cup olive oil

2 onions, minced

6 large garlic cloves, chopped

2 ribs celery, with leaves, minced

1 carrot grated

½ cup chopped parsley

½ pound fresh mushrooms, chopped (optional)

½ tsp. crushed red pepper flakes

1 tbs. crushed oregano

1 tsp. dried rosemary

2 bay leaves

1 tbs. dried basil

½ tbs. fresh ground pepper

1 tbs. salt or to taste

1 tsp. sugar

1 pound of pork neck bones or chicken backs and necks


In a large pot place the crushed tomatoes, tomato paste, chicken or beef stock, and wine. Heat a large frying pan and add the olive oil. Sautee the onions, garlic, celery, and carrots until they start to brown. Add to the pot with the rest of the ingredients. Bring to a boil then turn down the heat and simmer for two hours partly covered, stirring often. Remove the bones and discard; skim the fat from the top. Store in the fridge, in a glass, plastic, or stainless steel container. It will keep for a week. Good for anything you would use tomato sauce on. This freezes well.


Note: I use just one cup of red wine, but it is not as good without the wine. I use chicken broth and any chicken bones I have saved. I sometimes pick any meat from the bones and add back to the pot. I think it’s the best tomato gravy, sauce, I have had.