Italian Gravy

In Italy they call sauce gravy. This is another recipe I got from my friend Allie. She got it from an actual Italian. We got together one afternoon to make this and can it for our shelves. I loved having it on hand and went through it way too fast. This sauce is best, in my opinion, meatless. Best for raviolis, gnochiis, or in my skillet lasagna recipe.

"Gravy"

2 cans 28 oz crushed tomatoes
1 can 28 oz pureed tomatoes
1 large can tomato paste
1 med bulb garlic peeled and crushed
1/8 c finely grated carrot
1 c. finely chopped onion
1/8 c. finely chopped celery
1/2 t. oregano
1 T. basil
1 t. parsley
1 t. black pepper
2 pinches crushed red chili
1 T. salt
1/8 c. olive oil
1/8 c. Parmesan cheese
1 c. red wine (I use chicken broth)
1/8 c. freshly chopped parsley
5 large basil leaves torn
2 cans water

1. Heat olive oil in heavy pan until water dropped in will pop. Reduce to medium, add garlic, and brown lightly. Add onion, carrot, celery, and cook until soft.

2. Add all dry herbs and wine (chicken broth). Hold back the salt, pepper, chili, fresh herbs and parmesan until the end. Reduce until almost dry.

3. Add all tomato products and water. Mix well and add salt, pepper, andchili. Simmer for at least 2 hours (but longer is better!) Add cheese and basil at the end.