Homemade Italian Red Gravy
A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce.
INGREDIENTS
Nutrition- 12
- 5tablespoons extra virgin olive oil
- 1medium vidalia onion, minced
- 1pork neck bones
- 1veal neck bones
- 3
- 3(28 ounce) cans crushed tomatoes
- 1(28 ounce) can tomato puree
- 1(18 ounce) can tomato paste
- 1cup chianti wine
- 1cup vegetable broth
- 2
- 1
- 1
- 2fresh bay leaves
- 2teaspoons sea salt
- 2teaspoons fresh ground black pepper
- 1⁄2
DIRECTIONS
- Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
- Add remaining olive oil to left over oil from meatballs.
- Sautee onion for 5 minutes on medium heat.
- Add pork and veal neck bones, continue cooking for 3 minutes.
- Add garlic and continue cooking for 2 minutes.
- Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
- Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
- Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
- Remove and discard neck bones and bay leaves.
- Adjust seasoning to taste.