1 large potato
1 (28 ounce) can crushed tomatoes, with liquid added
1 1/2 cups good-quality white wine
1 egg yolk
1 teaspoon paprika
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a soupar I dish.
Puree tomatoes, packed with liquid, and tomatoes with liquid. Stir in white wine and egg yolk; simmer until butter melts and mixture thickens, about 1 1/2 to 2 hours.
Cook gravy mixture in a large over-the-top saucepan until thick enough to coat the back of a spoon. Stir in paprika; simmer, covered, about 2 more hours. Serve, with warm, steaming water, with sausage.
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