Italian Gravy(Tomato Sauce)

• 2 large (28 oz.) cans tomato puree
• 1 (6 oz.) can tomato paste
• 1 qt. chicken soup stock or bouillon
• 2 c. dry red wine
• 1/4 c. olive oil
• 2 onions, peeled and minced
• 6 large cloves garlic, chopped
• 2 bay leaves
• 2 celery stalks with leaves, minced
• 1 Tbsp. dried basil
• 1 carrot, grated
• 1/2 Tbsp. black pepper, freshly ground
• 1/2 lb. fresh mushrooms, chopped
• 1 Tbsp. salt to taste
• 1 Tbsp. oregano, crushed
• 1 tsp. sugar
• 1 tsp. dried rosemary
• 1 lb. pork neck bones

1. In a large pot, place tomato puree, tomato paste, chicken stock and wine.
2. Heat a large frying pan and olive oil.
3. Saute the onions, garlic, celery and carrot until slightly brown.
4. Add to the pot along with all remaining ingredients.
5. Bring to a light boil and then turn to a simmer.
6. Simmer for 2 hours, partly covered, stirring often.
7. Remove bones, skim fat from top and discard. Store in refrigerator for up to a week.
8. Use as pasta topping or any dish calling for tomato sauce or "gravy."
9. This recipe freezes very well.

tomato puree, tomato paste, chicken soup stock, red wine, olive oil, onions, garlic, bay leaves, celery, basil, carrot, black pepper, fresh mushrooms, salt, oregano, sugar, rosemary, pork neck bones

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774447 (may not work)