Tina's Italian "Gravy"

Ingredients:

2 CANS OF RED PACK WHOLE PLUM SHAPPED TOMATOES IN THE CAN

1 CAN OF TOMATOE PASTE

2 CLOVES OF GARLIC CHOPPED

1 HANDFUL OF CHOPPED ITALIAN PARSLEY

SALT AND PEPPER TO TASTE

1 LARGE POT

Directions:

WHAT I LIKE TO DO IS FRY MY MEAT IN THE POT THE GRAVY WILL COOK IN BECAUSE IT GIVES THE GRAVY SUCH A GREAT FLAVOR.IN THE BOTTOM OF THE POT LET THE GARLIC SAUTE IN A HALF CUP OF OIL ADD YOUR MEATBALLS OR WHAT EVER MEAT YOU PUT IN YOUR GRAVY UNTIL BROWN, IF ALL THE MEAT DOES NOT FIT DO ONE AT A TIME MEATBALLS, SAUSAGE ETC. PULL OUT WHAT DOES NOT FIT THEN REPLACE ONCE ALL MEAT IS BROWNED.IN MY BLENDER I BLEND THE TOMATOES, PASTE, GARLIC CLOVE SALT AND PEPPER. ONCE IT IS BLENDED THE WAY YOU LIKE CHUNKY, SMOOTH THEN POUR OVER YOUR MEAT IN THE POT. IF THERE IS TO MUCH OIL FROM THE MEAT FRYING YOU CAN DRAIN SOME BEFORE YOU ADD THE GRAVY TO THE POT. ONCE YOU HAVE ALL IN THE POT MEAT AND GRAVY, I TOSS SOME EXTRA CHOPPED GARLIC AND PARSLEY ON TOP AND LET SIMMER ABOUT 3 HOURS ON A LOW FLAME SO GRAVY DOES NOT EVAPORATE..ENJOY!