Italian Gravy (Sunday Sauce)

Heat the olive oil in a large pot over medium-high heat on the stovetop. Once the oil shimmers, add the bones and brown on all sides.

Add the onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.

Add the minced garlic, dried herbs, and tomato paste and cook for 1-2 minutes, while stirring, until the tomato paste melts into the other ingredients.

Deglaze the pot with the red wine and scrape the bottom to remove any stuck-on bits.

Add the beef stock, whole peeled tomatoes, crushed tomatoes, and tomato puree. (If you are using the parmesan rind, add it here.)

Reduce the heat to medium-low and simmer, stirring the sauce every hour to prevent burning. (It should gently boil on the top, but not rapidly.) I recommend simmering the sauce for 2-4 hours if you can, but 6-8 hours is preferred. The longer it simmers, the thicker it will become and further consense the flavors.

Once simmered, remove any bones and season with salt and pepper, to taste. Use an immersion blender to blend to the desired consistency or use as is.

Use the sauce immediately or cool completely and store for later. (see note below)