Homemade Italian Red Gravy

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 12 uncooked meatballs, italian meatballs
• 5 tablespoons extra virgin olive oil
• 1 medium vidalia onion, minced
• 1 lamb 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

Recipe

• 1 cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
• 2 add remaining olive oil to left over oil from meatballs.
• 3 sautee onion for 5 minutes on medium heat.
• 4 add lamb and veal neck bones, continue cooking for 3 minutes.
• 5 add garlic and continue cooking for 2 minutes.
• 6 stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
• 7 cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
• 8 add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
• 9 remove and discard neck bones and bay leaves.
• 10 adjust seasoning to taste.