I just have to say that these pictures have inspired me. Went out today and bought the ingredients for some "gravy"--sausages, pork spareribs, even a chunk of salami; as well as the other usual ingredients of tomato sauce. I usually modify the meats. I also commonly use my crockpot as the "large pot" called for--the very long slow cooking this provides only improves the result--but here's the basic recipe I plan to use (you can cook braciole, meatballs, brisket or any meats you want in it):
Italian Gravy
Servings: 6
2 28 Ounce Cans Tomato Puree
1 6 Ounce Can Tomato paste
1 Quart Chicken Stock or Beef Stock
2 Cups Dry Red wine
1/4 Cup Olive Oil
2 Yellow Onion, Peeled and Minced
6 Large Garlic cloves, Chopped
2 Ribs Celery with leaves, minced
1 Carrot, Grated
1/2 Cup Parsley, Chopped
1/2 Pound Fresh Mushrooms, Chopped, Optional
1/2 Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Crushed Oregano
1 Teaspoon Dried Rosemary
2 Bay Leaves
1 Tablespoon Dried Basil or 2 T. 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 puree, tomato paste, Chicken or Beef Stock and 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 the remaining ingredients. Bring to a light boil and then turn down 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. This freezes very well.