Ingredients for Homemade Italian Red Gravy
- Meatballs
- Extra Virgin Olive Oil
- Vidalia Onion
- Pork Neck Bones
- Veal Neck Bones
- Garlic Cloves
- Crushed Tomatoes
- Tomato Puree
- Tomato Paste
- Chianti Wine
- Vegetable Broth
- Fresh Basil
- Fresh Parsley
- Fresh Oregano
- Fresh Bay Leaves
- Sea Salt
- Fresh Ground Black Pepper
- Parmigiano Reggiano Cheese
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How to Make Homemade Italian Red Gravy
- 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
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
2g
Carbs
2g
