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.

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.