By Erin101378 on September 06, 2007
"This "gravy" aka tomato/pasta sauce, is the sauce I grew up on. I am Italian, and many Italians make their sauce in many ways. I am a big fan of letting the natural flavors come through without adding sugar, etc. So, there will be no adding of sugar at all. This sauce is slightly sweet, and truly delish! After the gravy has been cooking for a few hours, dip some Italian bread or a slice of mozzarella in to taste--you'll be glad you did! (you will need a HUGE pot for this!) (some of these ingredients I never measure, so as the sauce cooks, keep tasting and add ingredients as needed) ***(This sauce FREEZES VERY WELL.)"
Serving Size: 1 (483 g)
Servings Per Recipe: 8
"This was a great recipe - I, too, was concerned that there was too much basil in this, but there is ALOT of sauce, so I went with the amount stated and didn't find it overwhelming at all. This sauce is delicious.. I did add some sugar at the end of a 4-hour simmer, because my tomatoes were a bit bitter, but otherwise followed the instructions to a T.. Will make again, thanks!"
"I haven't made this, but I have to say that there is way too much basil. The basil has to be overpowering. If anone has tried this recipe, I'd be very curious to hear how it turned out!"