(italian gravy)
plate cup


4 tbs. olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 - 12 oz. tomato paste
3 or 4 -12 oz. cans water (depends how thin/thick you like your sauce)
1 - 28 oz. whole, peeled tomato's in puree (for a smooth sauce, place tomato's in puree in a food processor/blender until smooth)
1 tsp. basil
½ tsp. oregano
4 tbs. sugar
1 ½ tsp. salt
½ tsp. fresh ground pepper
1 bay leaf
½ green pepper
¼ cup Merlot wine
4 tbs. olive oil
4-6 browned Italian sausage links, plus 1 tbs. panjuice/fat
OR 6-8 browned meatballs, plus 1 tbs. pan juice/fat
OR 2-4 browned meaty spareribs

In a large sauce pot heat 4 tbs.olive oil and slowly cook onion until soft. Add garlic and sauté 30 seconds.

Add paste, water, tomato's in puree and stir until smooth. Add remaining ingredients and bring to a boil, stir to avoid sticking. Reduce heat and simmer 2 hours, stir as needed.

Note: You may add a combination of the meats suggested, reduce the pan juice/fat as desired.

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