Free Recipe Italian Gravy
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Italian Gravy Recipe
2 28 Ounce
1 6 Ounce
1 qt Chicken Stock or Beef Stock
See
cn Tomato Puree
cn Tomato paste
Italian Gravy Preparation
2 cups Dry Red wine 1/4 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 1/2 cup Parsley — Chopped 1/2 pound Fresh Mushrooms, Chopped — Optional 1/2 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 1/2 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
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