Italian Gravy Or Sunday Sauce

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 lbs lamb neck bones, some smoked if you wish
• 3 (15 ounce) cans tomato paste
• 1 (28 ounce) can tomato puree
• 1 tablespoon garlic (or as much or as little as you like)
• 3 tablespoons italian seasoning
• some kind meat (italian meatballs or sausage or braciole)

Recipe

• 1 heat a stock pot on medium high heat.
• 2 heat the oil and brown the neck bones.
• 3 remove the neck bones and wrap in cheesecloth (the neck bones will fall apart after cooking so long and the cheesecloth will prevent small bone splinters from ruining the sauce).
• 4 fry the tomato paste for about a minute stirring constantly.
• 5 add the tomato puree and 2-3 cans of water until you get a nice consistency (it should be a little more watery than store bought sauce).
• 6 add the neckbones and simmer for about an hour.
• 7 add the seasonings and the meat and simmer for an additional two hours or more.
• 8 serve with fresh bread as a dipping sauce or over pasta, etc.