This is more method then a recipe so I am going to write this in a differnt style.
I learned this On Chrismas'es mornings as I watched Fran make this sauce and her Raviolis. I stood behind her each year and watched her make this awesome goodness.I have not used jared sauce from the first time I saw this made...
prep time30 Min
cook time1 Hr
SEE DIRECTIONS BELOW
How To Make
In a 5 quart or bigger sauce pan heat 1 or 2 TBSP of olive oil.
in the heated oil place 1 small chopped onion, cook til tender add 3 smashed and peeled cloves of garlic & 1 lrge chopped bell pepper.
When pepper starts to get tender add sliced fresh mushroom.Cook till mushroom starts changing color
Add you Spices. I like heavy on the basil,Oregeno,Fennel seed, a little salt & pepper. This is where you make the sauce your own by spicing the way you like.
add a splash of wine or Sherry enough to cover the bottom of the pan. Cook til most of the liquid is cooked off
Add 1 16 oz can tomatoe puree, 1 can 32oz tomatoe sauce,1 to 2 TBSp tomatoe paste.
Bring to a boil, add a pinch of sugar (important) Reduce heat and simmer about an hr or so, til all the flavors are blended together and sauce has thickened .
Meat can be added to this Sauce. Add the meat before adding the tomatoes. If you are adding spicey sausage your sauce will be spicy.I like it that way, but for company I cook the sausage on the side,keeping the gravy sweet tasting and easy on the tummy.
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Categories & Tags for Tomato Sauce (Gravy) As taught to me by Fran Mestichelli: