I grew up on Long Island, New York, where it's called sauce, not gravy (unless you're making it on a Sunday with a heckton of meat) and "cheating" with a jarred formula earns you a whack with a ...
Step 3 When the wine is about to evaporate, add the tomato. Increase the heat and add the pepper, cinnamon, paprika, and salt. Mix well, then add the bay leaves and allspice. Let the meat cook well ...