South Philly Gravy

• 2 (28 ounce) cans san marzano tomatoes (whole, peeled and in puree)
• 1 (28 ounce) can tomato puree
• 1 (6 ounce) can tomato paste
• 2 yellow onions
• 8 garlic cloves
• 1/2 cup red wine
• olive oil
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 2 small whole bay leaves
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried sage
• 2 tablespoons dried parsley
• 1 pinch sugar (literally a pinch of sugar)
• meat, for gravy (usually a pork rib end, a small piece of beef and a small piece of veal)

1. Heat olive oil in a large pot. I use the pot I'm going to cook the gravy in, like a stock pot.
2. Brown the outside of the meat. Don't cook it all the way through.
3. Meanwhile, mince the onions and the garlic. I mince them very fine since I don't really like onions all that much but love the flavor of an onion.
4. Once the meat is browned, remove it. Toss in the onions and garlic and sautee until soft.
5. Deglaze the pan with the red wine. This just adds another layer of flavor. In the meantime, open your tomatoes and crush the San Marzanos. Some people use a potato masher but I usually just use my hands. It saves time and dirties one less utensil.
6. Add the tomatoes to the pot, the dried herbs and the tomato paste. Cook for up to six hours on very low. The herbs can be adjusted to taste. I learned to cook this in a much larger pot than you need so you don't have to use a lid. Covering the sauce/gravy makes it too thin since the condensation can't escape. If you must cover it make sure you vent the lid.
7. Serve with your favorite pasta.

tomatoes, tomato puree, tomato paste, yellow onions, garlic, red wine, olive oil, basil, oregano, bay leaves, red pepper, sage, parsley, sugar, pork

Taken from www.food.com/recipe/south-philly-gravy-350235 (may not work)