*  Exported from  MasterCook  *
 
                       GRANDPA'S GRAVY I.E.S.JJGF65A
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sauces                           Italian
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      30 ounce CAN  TOMATO PUREE
    1      MEDIUM        ONION CHOPPED
    1      WHOLE         BAY LEAF
    3      LARGE CLOVES  GARLIC -- CRUSHED
    1      30 ounce CAN  WHOLE PLUM TOMATOES
    2      cup           HOPPED MUSHROOMS
                         HAND SQUASHED
    1      teaspoon      SUGAR
    2      teaspoon      DRIED OREGANO
    2      pound         PORK CHOPS WITH BONES
    2      teaspoon      DRIED BASIL
    1      pinch         RED PEPPER
    1      6 ounce CAN   TOMATOE PASTE
    1      cup           DRY WHITE WINE
    1      teaspoon      GARLIC POWDER
                         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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