"hubert liverman" > wrote in message
...
>
> Seriously, this is a recipe that is almost an exact copy of my
grandmothers
> Add about one quarter or so of a green pepper. She cut the vegetables
> smaller and reduced the cooking time. She had no food processer,except
> herself.. The fennel gives an inexpensive vegetarian dish the taste of
> Italian sausage without the meat. When finances were good she would mix
mild
> pork sausage and ground beef,adjust the seasonings in half, and brown the
> meat to 'nut brown' and crunchy. Then add the vegitables, remaining
> seasonings to the meat and saute. She added the tomatos, wine and parsley
> and simmered until it suited her. It took 45 minutes to one hour cooking
> time.
>
> Damsel,
>
> You are on the verge of recreating a classic 'gravy' that any sane
> Brooklynite would mangia con gusto!
>
> Hubert

But you would not have tomato sauce. If you want "gravy" you can adjust the
tomato sauce anyway you want. Harry's Tomato Sauce is sacred. It can be used
as a base or on its own. What you do with Harry's Tomato Sauce is up to you,
but one does not mess around with perfection.

Charlie