This gravy cannot be overcooked; the longer it simmers the better the flavor.
Use this gravy on spaghetti, lasagna or any recipe calling for Italian spaghetti
- 5 large onions, chopped
- 1/2 cup olive oil
- 15 cloves garlic, chopped
- 2 (1 pound 12 ounce) cans whole tomatoes
- 6 (6 ounce) cans tomato paste
- 6 tomato
paste cans water
- 1 green bell pepper, cut into strips
- 4 bay leaves
- 1 to
2 teaspoons basil
- 1/2 teaspoon granulated sugar
- Salt and pepper, to taste
- 3 (29 ounce) cans tomato sauce
- 3 to 4 pounds ground beef
- 1 pound Italian sausage
- In a large, heavy pot, sauté onions in olive oil, adding more olive oil if necessary.
- When onions are almost clear, add garlic and continue to sauté.
- Add tomatoes, tomato paste, water, bell pepper and seasonings. Cook over low
heat about 3 to 4 hours, stirring occasionally to check that gravy is not sticking
to bottom of pot. Lower heat to simmer, if necessary.
- Add tomato sauce and more water if gravy is too thick. Simmer for 1 hour.
- Brown ground beef and sausage, if desired, in a skillet.
- Drain fat and add to gravy. Simmer for at least 1 hour.
Yield: 8 quarts