Get a big pot. No, seriously. BIG.
Chop your goodies: fresh parsley, fresh basil, fresh garlic, fresh chopped onions...did I say fresh? I will admit, I have cheated when it came to running out of parsley and used the dried stuff, but never, ever, ever garlic. If you don't have fresh garlic - don't make your sauce. Period.
Don't forget to add a bit of parmesan cheese. This enhances the salt factor and gives it a richer flavor. It also thickens it up just a tad. You can add a little extra salt and pepper or any other herb into your mix to your liking. It all depends on your taste buds. Alter it. The reason why I use sugar and wine in my sauce is because it helps reduce the acidity in your gravy. I get heartburn more often than not, and this is the best way to ensure I'll have a GERD-free night. If you want to add meat to your gravy, do so. It makes that much better, but remember, the cooking process should be much longer than just two hours.
Thanks, Grandma, Mom & Dad! I couldn't have done it without them. Cheers & bon appetit!
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