Recipe by Vicki in CT
This is loosely based on Lydia Bastianich's recipe and is spectacular. This is an authentic "gravy" for pasta. Rich and robust. We add hot pepper flakes to taste.
Top Review by Cheryl B.
I am Italian and this is about as authentic as it gets!! I do cut up fresh mushrooms, celery and green pepper and saute it all with the onions and garlic. Fabulous!! Extra garlic always works too! I add a little parmesan (dry) to the sauce. YUM!!!!
- 1984.46 g Italian plum tomatoes, canned and crushed with hands
- 59.14 ml extra virgin olive oil
- 2 medium yellow onions
- 8 garlic cloves, peeled and chopped
- 2 large beef bones with marrow
- 680.38 g hot Italian sausage
- salt, to taste
- 78.07 ml oregano
- 14.79 ml dried basil (or more if using fresh)
- 177.44 ml red wine
- 78.07 ml tomato paste
- 473.18 ml hot water (or more)
Directions See How It's Made
- Cook sausage until browned. Drain well and set aside.
- Using the same pan heat olive oil. Cook onion and garlic until softened. Add marrow bones. Cook 5-10 minutes turning often.
- Add wine and stir well scraping bottom of pan. Cook until mostly evaporated.
- Add remaining ingredients with cooked sausage. Cook for several hours uncovered adding water if needed. It should be a deep brick color. Discard bones.
- Serve with favorite pasta.
- Note: You should use quality Italian sausage from your local butcher for optimal flavor.