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Print this Recipe    Pasta Gravy

Marinara (meatless) Sauce
for four

five lbs fresh plum tomatos
fresh pasta of your preference, like potato gnocchi
really good bread
grated cheese for topping, Parmesian or fresh Romano, or Locatelli
white Zinfandel
olive oil
1 clove garlic, minced
1 small yellow onion, half minced and half peeled into small slices
2 tablespoon crushed red peppers, the kind in the jar not the dried flakes
few leaves fresh basil, torn up salt to taste

First blend the tomatos until they're mostly liquified, a few chucks
remaining is best. Put them aside and let them sit a good half
hour. Now cover the bottom of the large pot with olive oil and
put the flame on low and keep it there. Throw in the garlic, minced
onion, and one tbl spoon of the peper. When the garlic begins to
brown, not burn, throw in the tomatoes, and stir, and stir,....
Most of your day will be stirring so get used to it. While stiring
throw in the basil the peeled onion, the remainder of the crushed
peper, and some salt, did I mention to stir. When's it done you
might say, well this is how you tell. In the beginning it will
smell like tomato soup, but as time progresses it will take on a
much fuller flavor. Here's a sure fire way to tell though, Put
a slice of bread next to the pot. After about three and a half
hours tear off a piece and dip it in the pot. Taste it-you'll
know.

When it's done put on a large pot to boil, throw in some salt and
a little olive oil-don't want it to stick. When the water comes
to a boil throw in the pasta, and stir. After about 12 minutes
check the texture of the pasta, if it's still a little firm that's
good, it will continue to cook even after it's out of the water.
Take the pot off the stove and strain the pasta. Try to get all
the water out. Place the pasta in a large bowl and pour the gravy
over it. Gravy goes on pasta never the other way! Now serve with
bread and wine.

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