Sunday Gravy

... or homemade sauce - depending on which side of the debate you're on.  My grandmother, Clem, always referred to it as 'gravy'.  My dad insists on 'sauce'. Regardless, here is my take on the Cavaliere family recipe for homemade gravy, uh, I mean, sauce. Please enjoy!

love,
Carin

1-2 T olive oil
1-2 cloves of garlic, chopped (or more or less, to taste)
1 lg can crushed tomatoes (favorite brand = Cento)
1 lg can tomato sauce
2-3 T tomato paste, a little less if using concentrated
water
Italian herbs (dried) – basil, oregano, crushed red pepper, to taste
Pinch or two of sugar
Salt & pepper, to taste
4 T butter
red wine, optional
 
In a large sauce pot, heat olive oil over medium heat. Add garlic and saute until fragrant, but be careful not to burn. Add crushed tomatoes and tomato sauce, along with a large can of water.  Add Italian herbs, sugar, salt and pepper.  Turn heat to high, bring to a boil, and then reduce heat to medium.  Whisk in tomato paste, and cook on medium for about 15 minutes or so.  Add butter and wine.  Reduce heat to low.  Cook for 2 ½ - 3 hours. Keep an eye on it – you want it to boil gently but still cook.  You may have to add more water if it gets too thick.

Tip: Freezes well. When cool, add to freezer bags and toss in the freezer.  Freeze flat and it will take up hardly any space.