Prep 1 hr
Cook 30 mins
NOTE: This recipe should really be classified under soul food (black New Orleans cooking) but food.com does not have that category listed.
- 3 lbs pork bones (meaty neck bones)
- 2 (26 ounce) containers spaghetti sauce (I use Prego)
- 1 lb pasta
- water, to cover bones plus1/2-inch (or more)
- Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones.
- You can also boil the neck bones in a pot for 90 minutes.
- Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce.
- Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom.
- Simmer for about 15 minutes to heat up the sauce.
- Serve with cooked pasta sprinkled with cheese.
- NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while.
- I felt like I was in heaven while eating it. LOL.
- TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.
i have always used neck bones in my sauce but this is a much easier version...i always had a traditional meat sauce..lot of work..never thought of just having the neck bones in it. YUM!!! THANKS!!!
Delicious and impossible to screw up! The store was out of neck bones so I used Ox Tails. It was cheap and delicious!
11-13-13 This is so easy and so yummy. The only messy thing is picking the meat off the pork neck bones, something that does NOT bother me. Many would probably just leave the meat on the bones. I did add an extra step of BBQing the neck bones just for color before pressure cooking them. Could have done something the same by browning them in the pressure cooker [I just did not want to add more oil to brown this normally pretty fatty meat and in grilling, it drips away]. Used the slow natural cool down release as I was doing other things.<br/>Added a 24 ounce jar of marina sauce to 2 pounds of pork neck bone meat [will use at least 3 next time since they are only 99 cents a pound at Vons], a couple of over-ripe tomatoes, 1 huge tomatillo, a shallot, 1/3 cup chopped fennel, 1 huge carrot chopped in 6 pieces, and a cup or more of the pork cooking broth. I had also grilled a green bell pepper with the meat and roughly chopped and added [pulled off a little of the lose skin but not much of it]. Added a few slices of Fresno chili, a tsp of Mexican oregano leaves, and a tsp of fennel seeds roughly chopped. I had 8 or 10 green beans and added them also. To the cooked pasta, I added about ¼ cup grated Parmesan/Romano cheese. Seasoned the cooked sauce with a little salt and pepper to taste [none had been added before now]. Added 3 ladles of pasta sauce to cooked pasta and the balance was used on top of the pasta with a generous sprinkling of dried cheese above. YUMMY! Served with grilled garlic blue cheese bread.