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  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!
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    J. J

Authentic Italian Gravy

  • RP_AuthenticItalGravy
PREP: 30 minutes
COOK: 8 hours
SERVINGS: 12
What makes this gravy authentic? Its fresh ingredients, Italian spices and abundance of tomatoes all work together to create a perfectly-textured and expertly flavored gravy. All it takes is some loving care and a bit of time to work its magic.

Ingredients

1 cup red wine, + 2 tablespoons
1/4 cup extra virgin olive oil
3 beef neck bones, baby back ribs or short ribs
1/2 cup chopped onion
1/2 cup chopped celery
1/2 carrot, minced
10 garlic cloves, minced
Salt and black pepper to taste
1 (12 ounce) can Redpack® Tomato Paste
4 (28 ounce) cans Redpack® Whole Peeled Plum Tomatoes in Puree, crushed with hands
1 (15 ounce) can Redpack® Tomato Sauce
1 quart water
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh oregano
1/4 cup chopped fresh Italian parsley
1 pound Italian sausage

Directions

  • Preheat oven to 400o F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
  • Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
  • Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add tomato paste, whole peeled plum tomatoes, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 4 to 6 hours.
  • Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
  • Add choice of meat to sauce during the last ½ hour of cooking.
  • For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
  • Cooking optionOption: Cook a pound of pasta in ½ gallon water, just until al dente. After sauce has cooked add ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.

Nutrition

Calories: 320 | Fat: 17.0g | Trans Fats: 0g | Cholesterol: 35mg | Sodium: 910mg | Carbohydrate: 25g | Fiber: 5g | Protein: 12g | Vitamin A: 60% | Vitamin C: 50% | Calcium: 10% | Iron: 25%

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