Categories: Sauces, Vegetables 
      Yield: 6 servings 
  
     30 oz CAN TOMATO PUREE                    1    MEDIUM ONION CHOPPED 
      1    WHOLE BAY LEAF                      3    LARGE CLOVES GARLIC,CRUSHED 
     30 oz CAN WHOLE PLUM TOMATOES             2 c  HOPPED MUSHROOMS 
           HAND SQUASHED                       1 ts SUGAR 
      2 ts DRIED OREGANO                       2 lb PORK CHOPS WITH BONES 
      2 ts DRIED BASIL                         1 pn RED PEPPER 
      6 oz CAN TOMATOE PASTE                   1 c  DRY WHITE WINE 
      1 ts GARLIC POWDER                            SALT AND PEPPER TO TASTE 
  
      COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR 
  THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF 
  TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45 
  MINUTES LONGER. 
      SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE 
  CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF 
  CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS 
  GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T 
  POUNDS OF PASTA.