Recipe(tried): Real Italian Gravy

Sauce for Buccialoni:

1 large onion, chopped
4-6 cloves garlic, crushed and minced
2 tablespoons butter and olive oil

3 large cans whole plum tomatoes, crushed
1 can tomato puree
2 tabsp. chicken soup base
3 cups Burgundy wine
2 bay leaves
3 tabsp. minced flat-leaf parsley
1/2 teasp. dried oregano
1 1/2 teasp. dried basil or better-a small handfull of fresh basil leaves
1/2 teasp. salt
2-3 tabsp. sugar

In a heavy-bottom dutch oven, heat olive oil and butter. Saute the onion 3 min. and then add the minced garlic and cook until the onions are transparent.

Add all remaining ingredients and simmer on a low setting for about one hour. Then add the well-browned buccialoni rolls gently into the gravy and cover. Simmer for at least 2 1/2- 3 hours. This is even better if you serve it the next day....It freezes beautifully. Buono appettito!!!!

*I like to add a pound of fresh mushrooms, thickly sliced during the last half hour of simmering. Also, taste the sauce after about