I always use a wooden spoon for this job, and never ever use anything but stainless steel or porcelain cookware for Italian gravy.

• olive oil
• 1 med onion (diced)
• 1 large can crushed tomatoes
• 2 small cans tomato paste
  
• 1 garlic clove (mashed)
• 1 cup water
• 1/4 tsp. basil
• 1/4 tsp. oregano
  
• salt and pepper to taste
• Romano cheese
  

In a large saucepan, brown diced onion and garlic in 1/4 cup of olive oil. Add crushed tomatoes, tomato paste, water, basil, oregano, salt and pepper. Remove garlic clove.

Bring to a boil. Reduce heat and simmer uncovered over low heat for at least 3 hours. (the longer it simmers, the better)

Once done, sprinkle liberally with Romano cheese and cover.

Filed under: Cooking and Recipes, Italian by Mudder