Italian Gravy

This is a recipe that is good for anything. Most recipes that takes a tomato base, will take this. Once it is made you can store it in the refrigerator and use it during the week.

• Ready In: 2 hrs 30 mins
• Yields: 3 quarts

Ingredients

• 2 (28 ounce) cans tomato puree
• 1 (6 ounce) can tomato paste
• 1  quart  chicken stock (could use beef)
• 1  cup water
• 1⁄4 cup olive oil
• 2  medium  minced onions
• 6  garlic cloves (chopped)
• 1  large carrot (grated)
• 1⁄2 cup  chopped fresh parsley
• 1⁄2 lb  chopped mushroom
• 1⁄2 teaspoon red pepper flakes
• 1  tablespoon oregano
• 1  teaspoon rosemary
• 2  bay leaves
• 1  tablespoon dry basil
• 1⁄2 teaspoon pepper
• 1 -2  tablespoon salt
• 1  teaspoon sugar
• 1  lb skinless chicken

Directions

1. In a large pot combine the tomato puree, paste, stock, and water; set aside.
2. In a fry pan saute the oil, onion, garlic, and carrots.
3. Add all the rest of the ingredients and put them into the large pot.
4. Simmer for 2 hours partly covered--stirring often.
5. Remove chicken being careful to get all the bones out.
6. Pick over the chicken meat and put back into the pot.
7. Skim the fat.
8. Store in refrigerator for various uses during the week.
9. Freezes well.