Ingredients

1 large onion, chopped
2 cloves garlic, chopped
3 ribs celery, chopped
1/3 cup olive oil
12-ounce can tomato paste
3 tablespoons sugar
3 cups water, more if needed
15-ounce can tomato puree or two 14 1/2-ounce cans whole tomatoes, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon Italian seasoning

Directions

In large heavy pot, cook onions, garlic and celery in olive oil until onions are softened. Add tomato paste and sugar. Cook, stirring constantly, until mixture begins to hold together and is a nice rich color, about 30 minutes.

Add 3 cups water and cook this down until sauce thickens slightly. Add tomato puree or tomatoes and seasonings. Cook covered over low heat at a simmer for an hour or more. Add more water if the gravy gets too thick or starts to stick. (I usually end up stirring in an additional 2 cups water.) Stir every so often as it simmers. After you've got a deep, rich red gravy, add the meatballs to the gravy, put the lid back on and cook slowly for another hour to meld the flavors. Serve over spaghetti. Makes 8 to 10 servings. Adapted from Mona's Italian Tomato Sauce recipe in "Extra! Extra! Read All About It!" by Corinne Cook.