Nonna's Sunday gravy
NONNA'S SUNDAY GRAVY
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|1 can(s)||imported italian tomatoes w basil|
|1 can(s)||crushed tomatoes|
|3 clove||garlic - just hit with a knife, don't mince|
|1 tsp||dried basil|
|1 tsp||dried oregano|
|1||pork neck bone|
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|1/4 c||grated romano cheese|
|1/4 c||dry red wine - chianti, nero d'avola optional|
Crush the whole tomatoes by hand in a large bowl.
Heat enough olive oil in the bottom of a heavy dutch oven to lightly coat the bottom. Once the oil is hot add garlic and fry for about 45 seconds - not until brown. .
Add pre-crushed tomatoes and then the hand-crushed tomatoes, let them "fry" for 2-3 minutes.
Add pork bone, and all spices; stir well and add the cheese and wine. Bring all ingredients to a strong simmer, cover and cook on VERY LOW heat for 4-5 hours. Stir occasionally
If adding meatballs, sausage, bracioli, let gravy cook at least 2 hours before adding.