Basic Italian Sauce

     I know, many Italian Americans use the term "gravy" instead

    of "sauce" - but my family always said sauce so, sauce it will

be.

Ingredients

• 1 small can tomato paste - we always use Hunts brand.
• 1 large can crushed tomatoes - don't buy store brands or                                                cheap cans, buy if possible imported crushed tomatoes
• about 8 fresh basil leaves
• a handful of freshly chopped italian parsley
• One bay leaf
• 6 finely chopped garlic cloves.
• 1 teaspoon sugar
  (STOP HERE IF YOU WANT A MEATLESS SAUCE)
  FOR MEAT SAUCE ADD:
  meat - like 2 short ribs of beef or meatballs )
• It is important that the meat has bones - this gives it the flavor

Let's make the Sauce

Season meat with salt and pepper and brown well on both sides - brown it in OLIVE OIL (EXTRA VIRGIN ONLY!)for greater flavor and add to sauce below. (Eliminate this step for meatless sauce.)

Add about 1/4 cup imported virgin Italian olive oil to sauce pot

Heat garlic until right before it browns

Add tomato products, basil,bay leaaf, and parsley and about a teaspoon  of salt (to taste)

Fill each tomato can with water and add water. (to cut tartness of canned tomatoes, add about a teaspoon of sugar)

Bring to boil and lower to simmer, partially covered,

(stirring whenever you think about it) for about an hour and a half - depending on how high the simmer.

Taste test sauce by spooning over some fresh bread.

When it is thick enough for you and it tastes great - it's sauce!

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ITALIAN FOODS FOR A JEWISH CONVERT