Slice up some garlic, very thin and chop up some onions, very fine. ( amount of garlic and onions used depends on both your taste and the number of cans you will be using for your gravy).
Heat up the pot (on a low flame) that you are going to use. Once the pot is heated then coat the bottom of the pot with pure extra virgin olive oil keeping the flame on low. When you begin to see the ripples in the olive oil, drop in your chopped up onions and then your sliced garlic, stirring and keeping careful watch making sure that the garlic does not burn.
Once onions and garlic begin to tan, pour in the tomatoe sauce. Stir. Then add in some parsley, some basil, salt, pepper, some oreganeo, and grated cheese. With your cooking spoon you want to stir (almost in a whipping motion) all the ingredients that you just added INTO the sauce, stirring from the middle of the pot out to the ends and then slowly back into the middle. Then drop in a little bit of sugar (not too much) and stir once again. Keep flame on low. Do not leave pot totally uncovered but do not cover completely. Try placing the cover in a position where at least a 1/4 of the pot is left uncovered.
Once your gravy begins to heat up taste and add of more the ingredients that you think are lacking if needed.
If you've browned your meatballs and sausage, add them to the pot.
Don Cardi
Five - ten years from now, they're gonna wish there was American Cosa Nostra. Five - ten years from now, they're gonna miss John Gotti.
