Yields20 ServingsPrep Time45 minsCook Time3 hrsTotal Time3 hrs 45 mins
28oztomato puree, freshing purreed
28ozfire roasted tomatoes
6oztomato paste
1qtchicken stock, fresh made
2cupsdry red wine
3tbspoive oil
1large Texas 1015 onion, 1/2" chopped
8cloves garlic, cored and chopped fine, not minced
2stalks celery with leaves, minced
1medium carrot, grated
½cupparsley, chopped
¾lbmushrooms, sliced
½tspred pepper, ground fine
1tbspdried oregano
1tsprosemary, crushed
2medium bay leaves
1tbspdried basil
1pinchclove
1tspblack pepper
to taste sea salt
1tspsugar
6large smoked pork necks, or chicken backs, necks and feet
1
Place tomato puree, crushed tomatoes, paste, chicken stock and red wine in stock pot, heat to medium high.
2
Saute' onions, celery and carrots in olive oil in a saute pan until just limp, reduce heat slightly and add garlic. Remove leaving oil or add butter to replenish. Saute mushrooms until soft.
3
Add to stock pot with remaining ingredients. Stir to incorporate well.
4
Bring to soft boil for 5 minutes then simmer for 2 hours partially covered, stir often. Adding 3 parts stock/1 part wine if necessary.
5
Remove from heat and let cool.
6
Remove all bones and save for snack. (cooks only)
7
Remove Bay leaves
8
Bring back up to simmer for 1 hour. Let cool.
9
Skim fat from top. Place 3 or 4 slices of bread on top to soak up fat.
The Next Steps Are Optional - But really elevate this recipe
10
In batches run gravy through a chinois style strainer, when finished take about half the solids and 2 cups of the gravy and pulse through a food processor until incorporated. Remix with rest of gravy bring to a simmer then cover and remove from heat. Let cool completely, 3 hours.
11
Bag up in batches to use for any Italian sauce base.
12
Store in fridge for up to a week. Also freezes well in FoodSaver bags for up to 6 months.
8cloves garlic, cored and chopped fine, not minced
2stalks celery with leaves, minced
1medium carrot, grated
½cupparsley, chopped
¾lbmushrooms, sliced
½tspred pepper, ground fine
1tbspdried oregano
1tsprosemary, crushed
2medium bay leaves
1tbspdried basil
1pinchclove
1tspblack pepper
to taste sea salt
1tspsugar
6large smoked pork necks, or chicken backs, necks and feet
Directions
1
Place tomato puree, crushed tomatoes, paste, chicken stock and red wine in stock pot, heat to medium high.
2
Saute' onions, celery and carrots in olive oil in a saute pan until just limp, reduce heat slightly and add garlic. Remove leaving oil or add butter to replenish. Saute mushrooms until soft.
3
Add to stock pot with remaining ingredients. Stir to incorporate well.
4
Bring to soft boil for 5 minutes then simmer for 2 hours partially covered, stir often. Adding 3 parts stock/1 part wine if necessary.
5
Remove from heat and let cool.
6
Remove all bones and save for snack. (cooks only)
7
Remove Bay leaves
8
Bring back up to simmer for 1 hour. Let cool.
9
Skim fat from top. Place 3 or 4 slices of bread on top to soak up fat.
The Next Steps Are Optional - But really elevate this recipe
10
In batches run gravy through a chinois style strainer, when finished take about half the solids and 2 cups of the gravy and pulse through a food processor until incorporated. Remix with rest of gravy bring to a simmer then cover and remove from heat. Let cool completely, 3 hours.
11
Bag up in batches to use for any Italian sauce base.
12
Store in fridge for up to a week. Also freezes well in FoodSaver bags for up to 6 months.
AuthorDartagnan
