How to make good Sauce

First, allow us to say that making sauce, or gravy as it was called in our neighborhood, it as individual as the people themselves. We would never attempt to say that this version is better than that version. Why? Well, my mother and my aunt made gravy using the same EXACT ingredients one day. My other uncle was trying to end a friendly feud over who's sauce was better. He thought that the gravies would come out the same if they used the same of everything. Well, after everything was done, the taste test commenced. To everyone's surprise there was no "winner". The gravies were different! They were both great, but they were different. How could this be? Well, now started the speculation that it was the pot that used. Maybe it was the spoon. My mother had this ancient wooden spoon and my aunt had a metal one. I never really found out what the magic item was. I just realized that gravy was an interpretation, an art form, if you will. And now, here is a recipe that I have shared with others. So far, I haven't had anyone say that it was nasty. So, give it a shot. Send us an email with your thoughts or modifications.

In a nice, heavy pot pour some olive oil, enough to lightly coat the bottom. Set the heat on a medium high, watching the oil when it starts to shimmer, add the garlic which you have cut up "fina-fina", that is, very fine. Stir. Now add the Rosemary. When the Rosemary opens, that is, when it starts to release it's oils, Lower the heat to medium, carefully add the can of tomatoes, squishing them with a fork. Now add the water, wine, anchovies, bay leaves, salt and pepper. Stir everything. Bring this up to a light boil and then reduce the heat down to low. Cover. Stir every so often. The sauce is technically done in about 30 minutes, but, I have always used the color as a guide. The sauce will go from a red to almost burgundy when it is "really" done. As you stir the sauce, taste it, adding salt or pepper or rosemary to your taste. Sometimes, I add Oregano and Basil. With the Basil, I use fresh basil that I get from my plant that I grow in a flower pot. It really is alot different than the dry basil.

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