This is the recipe for my usual and very easy to make GRAVY. Here is what you'll need:
Extra Virgin Olive Oil (the more you spend the better it tastes but I use whatever I have that week)
3 medium or 2 large onions
Garlic - anywhere from 5 - 10 cloves depending on your preference - I say the more the better!
1 lb hot Italian sausage (cut into chunks or leave links whole - your choice)
1 lb sweet Italian sausage (cut into chunks or leave links whole - your choice)
6 28 oz cans of All Purpose Crushed Tomatoes (I prefer the Cento brand)
2 8 oz cans of Tomato sauce (I prefer the Contadina brand)
1-2 Sticks of Pepperoni (sliced or diced)
Salt, Pepper, Oregano, Basil, Bay Leaves
Big, giant stock pot
10 - 12 freezable containers
Coat the bottom of the pot with Olive Oil - over medium heat.
Dice onions and grate or mince up the garlic and add it to the pot.
Be careful not to let your garlic burn or it will ruin the flavor and you'll have to start over!
Add sausage and pepperoni - I like to brown up the sausage before adding the tomatoes.
Give it a good stir and you may want to drain some of the fat - or keep it for flavor - your choice.
Add in your tomatoes and tomato sauce.
Fill the 8 oz tomato sauce can with water twice and add to the pot.
Add salt and pepper, add a couple of fresh bay leaves or some dried.
Sprinkle in some oregano but don't be too liberal - it can overpower the gravy.
Let the gravy simmer on very low heat for at least 6 hours, stirring every 20 minutes or so (to prevent the bottom from burning).
In the last few minutes add basil (fresh is best but dried works) and a generous sprinkle of Parmesan or Romano cheese.
This is going to make about 10-12, 12oz containers that I will store in the freezer for easy thawing. It is a huge plus to have these on hand when you are craving a good Italian meal any night of the week.
Mmmmmmm ... always a crowd pleaser. Hope you like it!