Recipe by Brandon Squige Johnson
"This is my versatile Italian tomato gravy recipe. It goes great with spaghetti and meatballs as well on pizza."
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beef neck bones
yellow onion, chopped
1 whole head
cracked black pepper
red wine, or as needed
2 (6 ounce) cans
4 (28 ounce) cans
San Marzano-style peeled plum tomatoes with basil
2 (16 ounce) cans
dried Italian parsley
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Tomato Gravy
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 18
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