INGREDIENTS

INSTRUCTIONS

2      cups          Dry Red wine 1/4 cup Olive Oil 2 each Yellow Onion --
Peeled and Minced 6 large Garlic cloves -- Chopped 2 Ribs Celery with
leaves -- minced 1 each Carrot -- Grated 1/2 cup Parsley -- Chopped 1/2
pound         Fresh Mushrooms, Chopped -- Optional 1/2 teaspoon Crushed Red
Pepper Flakes 1 tablespoon Crushed Oregano 1 teaspoon Dried Rosemary 2 each
Bay Leaves 1 tablespoon Dried Basil or 2 T. Fresh 2 whole Cloves --
Optional 1/2 tablespoon Black Pepper -- Freshly ground 2 tablespoons Salt
~- Or to taste 1 teaspoon Sugar 1 pound Pork neck bones or chicken backs
and necks
In a large pot, place the tomato puree, tomato paste, Chicken or Beef Stock
and wine.  Heat a large frying pan and add the olive oil. Saute the onions,
garlic, celery, and carrot until they just begin to brown a bit. Add to the
pot along with the remaining ingredients. Bring to a light boil and then
turn down to a simmer.  Simmer for 2 hours, partly covered, stirring often.
Remove the bones and discard or make a private lunch of them. Skim the fat
from the top and discard. Store in the refrigerator covered, in either
glass, plastic, or stainless steel. It will keep for a week. Use for pasta
topping or for any other dish calling for Italian tomato sauce or "gravy."
This freezes very well.
Recipe By     : The Frugal Gourmet
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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