Italian Tomato Gravy

Ingredients

• 3  beef neck bones 
• 32 ounce tomato sauce canned
• 0.5  carrots chopped
• 0.5 cup celery chopped
• 0.5 cup basil dried
• 0.3 cup olive oil 
• 0.3 cup oregano dried
• 1 pinch parsley dried italian
• 2 tablespoons cracked pepper black
• 112 ounce san plum tomatoes with basil marzano-style peeled canned
• 1 cup red wine 
• 2 tablespoons red wine or as needed
• 12 ounce tomato paste canned
• 1 quart water 
• 1 head garlic whole minced
• 0.5  onion yellow chopped

Equipment

• frying pan
• oven
• pot
• blender
• roasting pan

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
3. Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes.
4. Pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes.
5. Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours.
6. Remove neck bones from sauce; scrape marrow out of bones.
7. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
8. Transfer sauce to a blender in batches, filling blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.