Italian Gravy

By á-24857

Basic gravy, freezes well

Ingredients

• 2 28 oz can tomato puree
• 1 6 oz can paste
• 1 qt chicken or beef stock (Better Than Bullion)
• 2 cups dry red wine
• 1/4 cup olive oil
• 2 yellow onions minced
• 6 large garlic cloves chooped
• 2 ribs celery with leaves. minced
• 1 carrot grated
• 1/2 cup parsley chopped
• 1/2 pound mushrooms chopped (optional)
• 1/2 tsp red pepper flakes
• 1 tbs chrushed oregano
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tbs dried basil
• 2 whole cloves
• 1/2 tbs ground pepper
• 2 tbs salt
• 1 tsp sugar
• 1 lb chicken backs and necks

Details

Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

In a large pot, place puree, paste, stock, and wine.
Heat a large frying pan and add olive oil. Saute onions, celery, garlic and carrot until they just begin to brown. Add to pot along with all other ingredients. Simmer 2 hrs, partly covered, stirring often. Remove chicken bones and discard.