Recipe - Grandpas Gravy

30 ounce CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 ounce CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 teaspoon DRIED OREGANO
2 teaspoon DRIED BASIL
6 ounce CAN TOMATOE PASTE
1 teaspoon GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 cup HOPPED MUSHROOMS
1 teaspoon SUGAR
2 pound PORK CHOPS WITH BONES
1 pn RED PEPPER
1 cup DRY WHITE WINE
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini