| You're absolutely right about this recipe. We've made it a couple
of times. However, I strongly recommend using Jeff Smith's recipe
for Italian Gravy. It's the most outrageously delicious sauce/gravy
I've ever tasted.
We usually make a batch every month or so and store it in the freezer.
When we're ready to serve it, we sometimes add leftover chicken
or fish. We've even added a can of tuna.
Try it...You'll love it.
Charlotte
|
| From the Frugal Gourmet Cooks with Wine:
2 large cans (28 oz) tomato pure'e
1 can (6 oz) tomato paste
1 Qt chicken soup stock or basis brown soup stock or
use chicken bouillon
2 cups dry red wine
1/4 cup olive oil
2 yellow onions, peeled and minced
6 large garlic cloves, chopped
2 celery stalks, with leaves, minced
1 carrot, grated
1/2 cup chopped parsley
1/2 pound fresh mushrooms, chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon oregano, crushed
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon dried basil or 2 teaspoons 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 pure'e, tomato paste, chicken or
beef stock and the 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 all remaining
ingredients. Bring to a light boil and then turn 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." Freezes very well.
Makes 3 quarts.
You asked for it.
|