Italian Red Sauce aka Red Gravy or spaghetti sauce

This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with

• Ready In: 6 hrs 35 mins
• Serves: 20-30

Ingredients

• 5  cans Cento Italian tomatoes (imported from Italy. They can be found in many grocery stores.)
• 6  cloves garlic
• 2  teaspoons  good  virgin olive oil
• 1⁄2 lb prosciutto ham, cut in small cubes
• 5  teaspoons fresh basil
• 1  teaspoon  crushed red pepper flakes

Directions

1. Place olive oil in a large soup pot.
2. Add garlic and simmer about one minute, do not let it brown.
3. Put tomatoes in blender and blend briefly to smooth out the tomatoes.
4. Then add to garlic.
5. Cut Italian ham in chunks.
6. When I order this from the Deli, I have them cut it in 1/2 lb slab.
7. Add basil and crushed red pepper flakes.
8. Let simmer about 6 hours.
9. I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.