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1/9 Photos of Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900!
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 like the size of the large country crock butter bowl, enough for 4-8 servings at a time and use it when you feel the urge for this sauce. I always try to use it up in 6 months or so, then start all over making another batch.
Units: US | Metric
Serving Size: 1 (522 g)
Servings Per Recipe: 15
The following items or measurements are not included:
pork neck bones
salt and pepper