Italian Tomato Gravy - cooking recipe

Ingredients

1 cup red wine
1/4 cup olive oil
3 beef neck bones
1/2 yellow onion, chopped
1/2 cup chopped celery
1/2 carrot, chopped
1 whole head garlic, minced
2 tablespoons cracked black pepper
2 tablespoons red wine, or as needed
2 (6 ounce) cans tomato paste
4 (28 ounce) cans San Marzano-style peeled plum tomatoes with basil
2 (16 ounce) cans tomato sauce
1 quart water
1/2 cup dried basil
1/4 cup dried oregano
1 pinch dried Italian parsley

Preparation

Preheat oven to 400 degrees F (200 degrees C).
Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes.
Pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes. Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours.
Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
Transfer sauce to a blender in batches, filling blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.