Grandpa's gravy i.e.s.jjgf65a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | CAN TOMATO PUREE |
| 1 | medium | ONION CHOPPED |
| 1 | WHOLE BAY LEAF | |
| 3 | larges | CLOVES GARLIC -- CRUSHED |
| 30 | ounces | CAN WHOLE PLUM TOMATOES |
| 2 | cups | HOPPED MUSHROOMS |
| HAND SQUASHED | ||
| 1 | teaspoon | SUGAR |
| 2 | teaspoons | DRIED OREGANO |
| 2 | pounds | PORK CHOPS WITH BONES |
| 2 | teaspoons | DRIED BASIL |
| 1 | pinch | RED PEPPER |
| 6 | ounces | CAN TOMATOE PASTE |
| 1 | cup | DRY WHITE WINE |
| 1 | teaspoon | GARLIC POWDER |
| SALT AND PEPPER TO TASTE | ||
Directions
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 BREA
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