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By Timothy J Higgins Eva on March 8, 2013
"This recipe came from Southern Italy around the 1900's. This is a very nice and thick sauce not running all over the plate. If it's not thick, you didn't cook it long enough. It's great on all dishes that uses spaghetti sauce.I always make at least 1/1/2 gallons of this sauce at a time.It freezes very well in containers. I use containers..."
Ingredients: hot pepper flakes, pork neck bones...
Prep Time: 35 mins
Total Time: 4 hrs 35 mins