Sunday Afternon Dinner

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup red wine
• 2 (28-ounce) cans crushed tomatoes
• 1 (14-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• Pinch of sugar (optional, to balance acidity)
• Meat options: pork ribs, sausage links, meatballs, braciole (thin slices of beef or pork)

Instructions:

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
2. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
3. Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to cook off.
4. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Stir well to combine.
5. Season the sauce with dried oregano, basil, thyme, rosemary, sage, salt, and pepper. If the sauce tastes too acidic, you can add a pinch of sugar to balance the flavors.
6. Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the sauce cook slowly for at least 2-3 hours, stirring occasionally.
7. In the last hour of cooking, add your choice of meats to the sauce. Pork ribs, sausage links, meatballs, and braciole are common choices. Make sure the meats are fully cooked and tender before serving.
8. Adjust the seasoning if needed and serve the Sunday gravy over your favorite pasta.

Note: You can customize this recipe based on your preferences and family traditions. Some people add red pepper flakes for a bit of heat, and others may include additional herbs or spices. Feel free to experiment and make this Sunday gravy your own!