Homemade Gravy for your pasta

My Little cousins are Italian and I always chuckle to myself when they say: "I want extra gravy on my pasta". As Americans we say Tomato sauce or Marinara, The Italians they call it Gravy, it's a way life.

This Particular Recipe came into my reach from a loyal friend, and was given this by her Baba and his Italian friends. The recipe is Great, because it's fresh and not a jar or canned store bought tomato sauce. This is a Fun-tastic (it's my new word) Recipe that its my privilege to share.

Recipe :


Ingredients:

2 cloves garlic; crushed and chopped fine

1/4 cup olive oil  (extra virgin preferred)

1 (28 oz.) can peeled (I use crushed) tomatoes. (The recipe suggests Progresso Pomadoro Pelati con Basilico         preferred = but I generally use any brand - particularly Pastene. And if you really want to get fancy get San Marzano but I don't find much difference--at 2 or 3 bucks more per can).

1/2 teaspoon garlic powder

1/4 teaspoon dry mustard

1/4 teaspoon pepper

2 tablespoons crushed dried basi

1 cup chicken stock

1 or 2 tablespoons sugar or to taste (This is my add on and it softens the acidity of the tomatos)

Directions:

Step 1  Heat olive oi in a small saucepan

Step 2  Saute garlic in the  olive oil until  garlic cooks (do not brown or burn--lower heat works). 

Step 3 Add chopped tomatoes, stir and simmer for 5 minutes.

Step 4 Add remaining ingredients, stir, and allow to simmer over low heat for approximately 25 to 30 minutes.  Step 5 Serve over your favorite Pasta.

- WOOT WOOT -
Remember Recipes are just guidelines let your creativity soar.

Enjoy,
The Traveling Chef Shoes