Grandpa's gravy

Yield: 6 servings

Measure Ingredient
30 ounces CAN TOMATO PUREE
1 \N WHOLE BAY LEAF
30 ounces CAN WHOLE PLUM TOMATOES
\N \N HAND SQUASHED
2 teaspoons DRIED OREGANO
2 teaspoons DRIED BASIL
6 ounces CAN TOMATOE PASTE
1 teaspoon GARLIC POWDER
1 \N MEDIUM ONION CHOPPED
3 \N LARGE CLOVES GARLIC,CRUSHED
2 cups HOPPED MUSHROOMS
1 teaspoon SUGAR
2 pounds PORK CHOPS WITH BONES
1 pinch RED PEPPER
1 cup DRY WHITE WINE
\N \N SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45 MINUTES LONGER.

SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T POUNDS OF PASTA.

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