Literally just 1. Slice much garlic thin, dice onion, add to cold pot with lotsa olive oil. Heat on low 2. Blend or mill 1-2 big cans good tomatoes to desired consistency 3. When onions translucent, add tomatoes to pot, heat medium, simmer forever, the longer the tastier https://twitter.com/ConcernedAtt1/status/1342278467065405440 …
I like to add some stock; doesn't TASTE like stock, just tastes...more like sauce. 1 quart of pork stock to a large batch works well.
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my family adds a couple of ribs...maybe not like "stock", but you kind of start to get why the Jersey term is "gravy"
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I add stock bc I have SO DAMNED MUCH OF IT. Every time I butcher livestock I roast the entire skeleton.pic.twitter.com/KqY9yTSGmK
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