[lvdkeyes]

Italian Tomato Gravy
Ingredients
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, chopped
• Pinch red pepper flakes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 onion, diced
• 1 carrot, finely chopped
• 1/4 cup red wine
• 2 (28-ounce) cans whole peeled plum tomatoes
• Pinch sugar
• Salt and freshly ground black pepper
Directions
Heat olive oil in a large saucepan over low heat. Sauté the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.

Italian Sausage Meatballs:
• 1 1/2 pounds ground chuck
• 1 1/2 pounds sweet Italian sausage, removed from casings
• 1 pound hot Italian sausage, removed from casings
• 10 cloves garlic, minced
• 2 eggs, lightly beaten
• 4 teaspoons Essence, recipe follows
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
In a large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Essence, salt, and black pepper, and mix briefly but thoroughly to distribute seasonings. Shape into meatballs and set aside, refrigerated.

When your gravy is done and is bubbling drop the meatballs in and do not stir until they float. There is no need to fry or bake them first.

Essence
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup