Italian Gravy

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 4 pounds pork shoulder roast
  • 1/2 cup white wine
  • 3 cups water
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (28 ounce) cans tomato puree
  • 6 cups water
  • 1/4 cup white sugar

Directions

Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.

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Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.