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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 660 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat. | 3. Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes. | 4. Pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes. Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours. | 5. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours. | 6. Transfer sauce to a blender in batches, filling blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	1	cup		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
beef neck	3		bone	1210.4027	0.0	269.2806	6.8
yellow onion	1/2		chopped	57.42	3.4191	0.4132	4.698
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
carrot	1/2		chopped	26.24	6.1312	0.5952	0.1536
head garlic	1		minced	-	-	-	-
black pepper	2	tablespoons	cracked	34.638000000000005	8.8251	1.4338	0.4499
red wine	2	tablespoons		-	-	-	-
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
san basil	4	cans	peeled	1210.4027	0.0	269.2806	6.8
tomato sauce	2	cans		-	-	-	-
water	1	quart		-	-	-	-
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
oregano	1/4	cup		31.8	8.2704	1.08	0.5136
italian parsley	1	pinch		1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.