Italian Gravy(Tomato Sauce) - cooking recipe

Ingredients

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

Preparation

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