Jerry’s Italian Gravy

Ingredients

 3lbs. Pork Neck Bones                                                         

2lbs. Ground Beef                                                                 

1lb. Ground pork                                                                   

9 Cloves garlic (finely chopped)                                           

2 tsp. Oregano                                                                      

¼ tsp. Marjoram                                                                   

Pinch of nutmeg

2 Medium onions (coarsely chopped)

1 Green Pepper (diced)

1 Carrot (grated)

1lb. Mushrooms (sliced)

3 tbsp. Olive oil

1 28oz. Can of diced tomatoes

1 28oz. Can of tomato puree

4 28oz. Cans of crushed  Tomatoes

¼ Cup of grated Parmesan cheese

4 Bay leaves

1 tbsp. Dried Basil

 1 tsp. Sugar

¼ Cup Fresh parsley (chopped)

  1tsp. Dried Thyme

¾ Cup of Red Wine

Directions

1)         Place pork neck bones in roasting pan drizzle 1 tbsp. Of olive oil and season with salt & pepper.  Place roasting pan in preheated 400 degree oven for 15-20 (turning after 8-10 minutes) minutes so that pork has been browned on all sides.  Remove from oven place off to the side until step 4.

2)         While pork is roasting brown ground beef and pork in skillet adding 2 cloves of garlic, 1tsp. of oregano, pinch of nutmeg, and salt and pepper to taste.  Once browned remove from stove and drain excess fat.  Place off to side for Step 4.

3)         In large stock pot over medium heat add remaining olive oil, onion, green pepper, carrots, mushrooms, and garlic.  Season with salt & pepper and continuing sautéing until tender about 5-7 minutes.  Add diced tomatoes to pot including the juice then bring to simmer.

4)         Add all remaining ingredients including browned ground beef and pork neck bones.  Bring to a boil then reduce heat so gravy simmers lightly.  Continue cooking for 3 ½ hours stirring frequently (be careful not to burn sauce) .

5)         When done cooking remove from stove and then take out pork neck bones (if desired you can remove meat from bones chop and place back in gravy). Adjust seasoning (salt & pepper to taste) and serve with favorite pasta, about 5 cups of sauce is needed for every 1 lb. of pasta.  Yields approximately 20 cups of gravy.

            **Note: Sauce is always more flavorful the next day so it is usually a good idea to make a day ahead of time.**