Homemade Italian Red Gravy - cooking recipe

Ingredients

12 uncooked meatballs, Italian Meatballs
5 tablespoons extra virgin olive oil
1 medium vidalia onion, minced
1 pork neck bones
1 veal neck bones
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated

Preparation

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.