Grandma’s Long-Cooked Tomato Gravy

 

1/2 cup olive oil

12 cup finely minced garlic

3 pounds onions, peeled and finely minced

3 medium-large carrots, peeled and finely minced

3 large stalks celery, finely minced

5 (28-ounce) cans whole tomatoes

4 (6-ounce) cans tomato paste

1 cup shredded fresh basil leaves, firmly packed

2 T. dried oregano

Sugar

12 cups water

5 pounds beef bones (I like to use some marrow bones)

5 pounds meaty pork bones (I like to use about a pound of pig’s feet as part of the mix)

1/2 pound piece of rind from pecorino Romano cheese

 

Place the olive oil in a very large stockpot over high heat. Add the garlic and onions and saute, stirring occasionally, for 7 minutes. Add the carrots and celery and saute, stirring occasionally, for another 5 minutes. Pour the tomatoes and their juices into the stockpot. Add the tomato paste, basil, and oregano. Taste for sweetness; if the sauce seems a little tart, adjust with sugar (I usually add about 1 T.). Add water. Bring sauce to a simmer. Add the beef bones, pork bones, and pecorino Romano rind. Stir well. Keep sauce at an active simmer for 3¥2 to 4 hours, stirring occasionally. The sauce is done when it’s medium-thick but runny, and when you like the balance of tomato and meat flavors. If it’s too thin at 4 hours, raise the heat and reduce the sauce a bit. When the sauce is done, let it rest in the pot until it cools off slightly. Then remove most of the dark red oil swimming on top. Discard. Place the sauce in a large roasting pan. You may need several roasting pans, or you may need to do this in a few batches. When the sauce is cool enough, run your hands through the sauce, picking out and discarding any bones that you find. Use the sauce immediately, or freeze for future use.