Italian Tomato Gravy

Preheat oven to 400 degrees F (200 degrees C).

Place 1 cup red wine olive oil beef neck bones onion celery carrot garlic and black pepper in a roasting pan; stir to coat.

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.

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.

Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved 1 to 2 more hours.

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.