Nonna's Sunday gravy

Name: Nonna's Sunday gravy
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6-8 or more
Cuisine: Italian
Ingredients: 1 can(s) imported italian tomatoes w basil; 1 can(s) crushed tomatoes; 3 clove garlic - just hit with a knife, don't mince; olive oil; 1 tsp dried basil; 1 tsp dried oregano; 1 pork neck bone; 1/4 c grated romano cheese; 1/4 c dry red wine - chianti, nero d'avola optional

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By ginny catanese
@empressgigi

This "gravy" has never failed! It's especially loved by onion haters as it contains NONE! You will see 2-3 different ingredients.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

6-8 or more

Prep:

15 Min

Cook:

5 Hr

Method:

Stove Top

Ingredients

1 can(s)

imported italian tomatoes w basil
1 can(s)

crushed tomatoes
3 clove

garlic - just hit with a knife, don't mince
·

olive oil
1 tsp

dried basil
1 tsp

dried oregano
1

pork neck bone
1/4 c

grated romano cheese
1/4 c

dry red wine - chianti, nero d'avola optional
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How to Make Nonna's Sunday gravy

Step-by-Step

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.