Grandpa's Gravysauces 30 oz can tomato puree 1 whole bay leaf 30 oz can whole plum tomatoes 1 hand squashed 2 teaspoon dried oregano 2 teaspoon dried basil 6 oz can tomatoe paste 1 teaspoon garlic powder 1 medium onion chopped 3 large cloves garlic,crushed 2 cup hopped mushrooms 1 teaspoon sugar 2 lb pork chops with bones 1 pinch red pepper 1 cup dry white wine 1 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. |
