I’ve been playing around with this recipe for years, trying to perfect it. I got the gist of it from my mother, but I’ve tweaked it to suit my taste. By the way, if you’re familiar with Philadelphia lingo, there’s an ongoing debate as to whether it’s called “sauce” or “gravy”. My logic is, if you’re cooking meat in it for flavor, then it’s definitely GRAVY!
- 28 oz. can of tomato purée (crushed tomatoes would also work)
- 6 oz. can of tomato paste
- 1 TBS. bacon grease and/or extra virgin olive oil (I save up bacon grease drippings so I always have a reserve in a jar in the refrigerator)
- 1/2 sweet onion, finely chopped
- 8 oz. wine (red or white)
- 8 oz. water
- 4 basil leaves, chopped
- 2 bay leaves, whole
- 1 TBS. dried oregano
- 2 tsp. Sugar
- to taste Garlic salt
- to taste Black pepper
- 1 heel of Parmesan cheese, optional
In a large pot, sauté the chopped onions in the bacon grease (preferable) or the olive oil, or a combination of both, until the onions are soft and begin to turn brown.
Add the remaining ingredients together into the pot and simmer, covered, all day long (but for at least a couple hours). For added flavor and an amazing taste, add meatballs (see my recipe), sausage, pork ribs and/or a heel of cheese (yes, just toss the entire heel into the pot). The more, the merrier!
When ready to serve, remove and discard the bay leaves and the heel of cheese.
Serve over your favorite pasta.
Tip: Make a double batch and freeze the extra for next week!
Buon appetito! 🇮🇹