Italian Gravy Recipe – Redpack Tomatoes


Here’s an Italian Gravy recipe courtesy of Redpack tomatoes.


Servings: 12
Preparation Time: 30 minutes
Cook Time: 8 hour


  • 1 cup red wine, +2 tablespoons
  • 1/4 cup extra virgin olive oil
  • 3 baby back ribs, beef neck bones or short ribs
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 carrot, minced
  • 10 garlic cloves, minced
  • Salt and black pepper to taste
  • 2 (6 ounce) cans Redpack Tomato Paste
  • 4 (28 ounce) cans Redpack Whole Peeled Tomatoes In Juice, crushed with hands
  • 1 (28 ounce) can Redpack Tomato Sauce
  • 1 quart water
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 1/4 cup chopped fresh parsley
  • 1 pound Italian sausage, cooked and drained, or meatballs


  1. Preheat oven to 400 degrees F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
  2. Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
  3. Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add REDPACK TOMATO PASTE, REDPACK WHOLE PEELED TOMATOES in JUICE, REDPACK TOMATO SAUCE, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 4 to 6 hours.
  4. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
  5. Add choice of meat to sauce during the last ½ hour of cooking.
  6. For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.

Option: Cook pasta, a pound pasta in ½ gallon water, just until al dente. After sauce has cooked add ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.

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