Italian Tomato Gravy

1 cup red wine

¼ cup olive oil

3 beef neck bones

½ yellow onion, chopped

½ cup chopped celery

½ carrot, chopped

1 whole head garlic, minced

2 tablespoons cracked black pepper

2 tablespoons red wine, or as needed

2 (6 ounce) cans tomato paste

4 (28 ounce) cans San Marzano-style peeled plum tomatoes with basil

2 (16 ounce) cans tomato sauce

1 quart water

½ cup dried basil

¼ cup dried oregano

1 pinch dried Italian parsley

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.