Marinara aka Gravy

Yield: 4 cups

Prep Time: 20 minutes

Cook Time:  1 ½ hours

1 cup thinly sliced mushrooms

1 cup dry white wine

2 tbsp Olive oil

1 large yellow onion, diced

1 bell pepper, diced

20 large tomatoes, with skin & seeds removed, coarsely chopped

1, 14-16oz can of tomato sauce

4 cloves garlic, minced

1 tsp thyme

1 tsp oregano

1 tsp parsley

½ tsp paprika

2 Bay Leaves

Sea Salt

Black Pepper

1 cup Parmesan Cheese

1 cup Fresh Basil leaves

Place mushrooms in a small bowl. Pour in wine and set aside for about 20 minutes.

Preheat olive oil over medium heat in a large sauté pan with 4 inch high sides (or a French skillet).

Add onion, & bell pepper to pan. Sauté for 4 minutes

Pour mushrooms and wine into pan and sauté another 2 or 3 minutes.

Add tomatoes to pan with the next 9 ingredients and stir. Bring to a boil. Cover, reduce heat and simmer for about 1 hour, stirring occasionally.

Add parmesan & fresh basil. Stir and simmer for another 20 minutes

Suggestions:

Use gravy in Lasagna or any other pasta dishes.

TO FREEZE- Let gravy cool completely. Separate into 4, 8 oz portions. (I use sandwich bags) and place individual bags into a 1 gallon freezer bag. Freeze for up to 3 months

DIPS - Mix ¼ cup gravy with 8 oz sour cream. Serve with fresh vegetables, warm pita bread or tortilla chips

OR

Mix ¼ cup gravy with 8 oz melted cheese.