Pasta Sauce (Sunday Gravy)

8 (28 ounce cans) Tuttorosso crushed tomatoes

1 (8 ounce can) Tuttorosso tomatoe sauce

1 (12 ounce can) Tomato paste

1/2 cup red or burgundy wine

1/2 cup freshly graded parmesan cheese

1 tablespoon sugar

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried parsley

28 ounces water

2 boneless browned pork chops

1 1/2 pound meatballs

On medium heat using very large pot add all ingredients mix and bring to a low simmer. Cover pot with mesh splash guard instead of pot cover (this will allow liquid in sauce to evaporate and thicken sauce more quickly). Stir continually every 15 to 20 minutes so not to burn bottom. This is a long cooking process of 6-8 or more hours depending on how thick you want your sauce. While sauce is cooking I usually add meat balls (ground turkey), browned boneless pork chops and or browned sweet italian sausage. Adding meat adds flavor as well as thickening sauce faster. When done to the consistency that you like separate meats from sauce cool and place into freezer containers. Enjoy!

*When I cook I prefer to make large quantities and freeze as much as I can. It makes life easier when you can come home and know you always have something available if you are running late. I would rather take one day out of the week and cook a lot and just thaw out fresh meals the rest of the week. After I remove all meats from sauce before freezing I separate and shred pork chops then add your favorite barbecue sauce for yummy pulled pork sandwiches. I use onion and garlic powder in this recipe but you can take the time and saute finely chopped onion and garlic in olive oil before adding the rest of the ingredients. Enjoy!