Pasta Sauces: Pasta Gravy by Recipe Cottage

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	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.