Prep 25 mins
Cook 3 hrs
The name says it all! This is an old-fashioned, long-simmering meaty pasta sauce. Add more meats if you wish, and feel free to experiment with ground meats or any other different ideas you may have, but the pork neckbones and sausage are particular to the flavor of the sauce.
- 2 lbs pork necks
- 1 lb hot Italian sausage
- 1 1⁄2 lbs beef stew meat
- 5 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 cups beef broth
- 2 teaspoons dried oregano
- 3 teaspoons dried basil
- 1 teaspoon pepper
- In a LARGE pot, brown the pork neckbones in a little olive oil; set aside.
- Brown hot Italian sausage, then add stew meat and brown; set aside.
- Pour off some of the grease, then return all meats to the pot, with the 5 cloves of minced garlic; cook garlic briefly with the meats.
- Add the two 28 ounce cans of crushed tomatoes, the 6 oz.
- can of tomato paste, beef broth, oregano, basil and pepper.
- Simmer, partly covered (my pot lid has little"vents") for at least two hours- the longer, the better!
- Stir occasionally to loosen a little meat from the pork neckbones.
- Add salt to taste; correct seasoning.
- Serve with your favorite pasta, with sausage on the side.
This is a wonderful, thick, meaty sauce that carnivores like myself will love! I used ground beef instead of stew meat, because that was what I had on hand. It was my first experience using pork neck bones, and I was pleased with the robust flavor they add to the sauce.