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Italian Gravy

• 1 can tomato puree (28 oz)
• 1 can tomato paste (3 oz)
• 1 - 16 oz can chicken or beef stock
• 1 cup dry red wine
• 1/8 cup olive oil
• 1 yellow onion, peeled and minced 
• 3 large garlic cloves, chopped
• 1 rib celery with leaves, minced
• 1 small carrot, grated
• 1/4 cup chopped parsley
• 1/4 tsp crushed red pepper flakes
• 1/2 tbsp crushed oregano
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tbsp dried basil or 1 tbsp fresh basil
•  1 whole clove (optional)
•  1/4 tbsp freshly ground black pepper
•  1 tbsp salt
• 1/2 tsp sugar
• 1 lb hot Italian sausage, ground and browned        

In a large pot, place the tomato puree, tomato paste, chicken or beef stock and wine. 

Heat a large frying pan and add the olive oil.  Saute the onions, garlic, celery and carrot until they just begin to brown a bit. 

Add to the pot along with the remaining ingredients.  Bring to a light boil and then turn down to a simmer.  Simmer for 2 hours, partly covered.

Store in the refrigerator, covered, in either glass, plastic or stainless steel.  It will keep for a week.  This freezes very well.

This takes some time but it sure is worth it!