Grandpa's gravy i.e.s.jjgf65a

Yield: 6 servings

Measure Ingredient
30 ounces CAN TOMATO PUREE
1 medium ONION CHOPPED
1 \N WHOLE BAY LEAF
3 larges CLOVES GARLIC -- CRUSHED
30 ounces CAN WHOLE PLUM TOMATOES
2 cups HOPPED MUSHROOMS
\N \N 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
\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 BREA

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