Best Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900!
Ready In: 4 hrs 35 mins
Serves: 15
Ingredients
- 4 lbs pork neck bones
- 4 garlic cloves
- 3 tablespoons olive oil
- 5 quarts tomato sauce
- 4 (6 ounce) cans tomato paste
- 2 quarts water
- 2 tablespoons basil
- 2 tablespoons oregano
- 1 tablespoon parsley flakes
- 1 tablespoon rosemary
- 1⁄2 cup parmesan cheese
- 1⁄2 cup romano cheese
- 1 tablespoon salt and pepper
- 1 teaspoon hot pepper flakes
- 1⁄2 cup red wine
- 1 tablespoon sugar (to taste)
Directions
- In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
- Cook garlic until golden brown, not burnt!
- Remove garlic.
- Add pork neck bones, brown, put garlic back in the pot.
- Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
- Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
- The last half hour add cheese. Freezes very well.
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