Italian Gravy

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This recipe comes from Jeff Smith who is better known as "The Frugal Gourmet", for those of us old enough to remember who that is.  It is a long cook sauce but is well worth the effort.  It is cooked with pork neck bones but don't let that stop you.  The bones and meat are removed after cooking and any accumulated fat is skimmed off.  We have tried it without the pork and the sauce was very good.  The depth of flavor is better with the pork in our opinion.  It makes a big batch but freezes very well. As for the tomatoes, we recommend you use DOP certified San Marzano tomatoes for the very best flavor.



Serving size: 20
Time: 3 Hours



  • 2 cans 28 ounce San Marzano tomatoes (whole or pureed)
  • 6 ounces tomato paste
  • 1 quart Chicken Magic Miner Broth
  • 2 cups dry red wine
  • 1/4 cup Extra Virgin Olive Oil
  • 2 yellow onions, Chopped
  • 8 large cloves of garlic, minced
  • 2 celery stalks, with leaves, minced
  • 1 carrot, grated
  • 1/2 pound cremini mushrooms, chopped
  • 1/2 teaspoons crushed red pepper flakes
  • 1 tablespoon dry oregano, crushed
  • 1 teaspoon dry rosemary
  • 2 bay leaves
  • 2 tablespoons fresh basil
  • 2 whole cloves
  • 1/2 tablespoon fresh cracked black pepper
  • 2 tablespoons salt (or less to taste)
  • 1 teaspoon sugar
  • 1 pound pork neck bones


  1. In a large pot, place the tomato puree (or if using whole tomatoes mash them with your hands or a potato masher. Add the tomato paste, Chicken Magic Mineral Stock and wine.
  2. Heat a large frying pan on medium high.  Once hot, add the olive oil.  Saute the onions, garlic, celery and carrot until just beginning to brown a bit (about 10 minutes). When done, add to the pot with the tomato mixture.
  3. Add the remaining ingredients.
  4. Bring the sauce to a light boil, then reduce the heat to a simmer.  Simmer, partially covered for 2 hours stirring often.  Remove the neck bones and skim off any fat the accumulates on top


Sauce will keep in the refrigerator for a week.  Will keep in the freezer for 2 months.



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