GRANDPA’S GRAVY

Servings: 6
Ingredients:

30 oz CAN TOMATO PUREE
1    WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 ts GARLIC POWDER
1    MEDIUM ONION CHOPPED
3    LARGE CLOVES GARLIC,CRUSHED
2 c  HOPPED MUSHROOMS
1 ts SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c  DRY WHITE WINE
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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