Sunday Italian Gravy/Sauce
a recipe by
Ingredients:
2 large cans tomato puree
2 large cans crushed tomatoes
2 large cans tomato sauce
3 large cans of water
6-8 large cloves garlic cloves- (2-3 cloves minces, 2-3 cloves thinly sliced and 2 cloves cut into 1/3′s or 1/4′s)
1/2 small onion diced
1 1/2 tablespoon of Canola oil
Meat for a Meat Gravy/Sauce already browned in a separate skillet from the pot you will be cooking gravy in: either a Gravy Meat Package (1 piece of chuck beef or a beef round, 1 piece of boneless pork, 1 regular sausage and 1 hot sausage); or enough meatballs or beef, sausage and/or lamb to serve the family, or ground beef
Dry Ingredients:
1/4-1/2 teaspoon black pepper
1/2 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon basil
3/4 oregano
1 heaping tablespoon Locatelli or Romano grated cheese
Directions:
1. Spray a large pot with pam. Put flame on high, add oil. When oil is hot add all the fresh garlic and onion, saute until onion is translucent and garlic browned.
2. Lower flame to low. Add a can of puree and crushed tomatoes, fill each can with 1/2 can of water and swish back and forth until each can is cleaned and empty the full can of water into the pot. Repeat the process for the next can of puree and crushed tomatoes, and then for the two cans of tomato sauce. Add browned meat if making a meat gravy. Stir well. Raise heat to medium and simmer uncovered.
3. When gravy is on the verge of a slow boil add the Dry Ingredients. Stir well. Preheat the oven to 375 degrees. When the gravy begins to slow boil stir and lower heat and let simmer/boil for 7 minutes.
4. Put gravy into oven, cover but leave cover slightly ajar. After 15 minutes lower oven to 325 degrees and let gravy slow cook for 1 1/2 hours to 2 hours stirring 2-3 times. Remove from oven stir and let set 10 minutes. If storing gravy, let it cool down to warm with cover slightly ajar before putting it in Tupperware for storing or freezing. (Remember, when heating up gravy do not cover or gravy will become thin or watery. Gravy always tastes better the next day, often I make it the day before I am serving it.)
Notes:
Peas can be added to gravy for a variety, add it when adding the meat.