Italian Green Beans
INGREDIENTS:
2 28 Ounce
1 6 Ounce
1 qt Chicken Stock or Beef Stock
See
cn Tomato Puree
cn Tomato paste
2 28 Ounce
1 6 Ounce
1 qt Chicken Stock or Beef Stock
See
cn Tomato Puree
cn Tomato paste
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.
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.