How To make Grandpa's Gravy

30 oz CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED 2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 ts GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 c HOPPED MUSHROOMS
1 ts SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c DRY WHITE WINE
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.