SOUTH PHILLY GRAVY

Steps:

• Heat olive oil in a large pot. I use the pot I'm going to cook the gravy in, like a stock pot.
• Brown the outside of the meat. Don't cook it all the way through.
• Meanwhile, mince the onions and the garlic. I mince them very fine since I don't really like onions all that much but love the flavor of an onion.
• Once the meat is browned, remove it. Toss in the onions and garlic and sautee until soft.
• Deglaze the pan with the red wine. This just adds another layer of flavor. In the meantime, open your tomatoes and crush the San Marzanos. Some people use a potato masher but I usually just use my hands. It saves time and dirties one less utensil.
• Add the tomatoes to the pot, the dried herbs and the tomato paste. Cook for up to six hours on very low. The herbs can be adjusted to taste. I learned to cook this in a much larger pot than you need so you don't have to use a lid. Covering the sauce/gravy makes it too thin since the condensation can't escape. If you must cover it make sure you vent the lid.
• Serve with your favorite pasta.