I was lured by the recipe because it was from 1900's Italy and the pork neck bone 'cause I had never had any of those. I am SO GLAD this recipe caught my eye. It is SOOOOO GOOD!!!!! I loved that all the ingredients were stuff normally kept on hand. It was thick and decadent and soooo perfect! I don't think I've had better in any restaurant. An added bonus was that I got to find out that I love pork neck bones...now to find other recipes I can use those in. Thanks so much for this over the top spaghetti sauce recipe! ** Note: hot pepper flakes were listed twice so I went with 1 1/2 tablespoons as first listed...it had a bit of kick...but not to spicy I couldn't eat it.
Excellent ! The packages of frozen Pork neckbones were running a bit over 2 1/2 lbs. so my sauce is probably meater than called for. I don't mind. I used homemade tomato sauce. (my Crock Pot Italian Tomato Sauce) Other than these 2 things I went "by the book". It was fun to prepare. I enjoyed loafing at the table sipping Chianti and picking the bones, one has to go slowly and carefully to avoid getting bone fragments in with the meat. It's at least a 2 glass job. (That's my story and I'm sticking to it.) I served it over Angelhair pasta with a Tomato - fresh Mozzarella salad and Chianti. The left overs I froze in small zip lock bags, 1 cup per bag. I froze the bags spread out on a baking sheet. Tomorrow I'll collect them and store them in a gallon zip lock bag(s) to keep a semblance of order in the freezer. I will be keeping a supply of this fine sauce in the freezer at all times. Thanx for posting this great recipe. Pierre
This is the way I was taught to make gravy. I make one batch by using 3 cans of tomato paste and 3 cans of water or broth for each can of the tomato paste. I live in Fl. and the only place I can find pork neck bones is Walmart. Thank you for posting
In honor of my beloved late Nonna Santa who made made her spaghetti with neck bones and we miss her and her sauce and so glad I found this recipe. Instead of tomato sauce I used crushed tomatoes Delicious and brought back such great memories
This is basically my grandmothers recipe. She skipped the wine and saved the pepper flakes for the individual... but yes after the first bite, i feel like i'm back in her kitchen again. Too many sauces are boring marinara. This sauce derives its flavor from the bone!
Good sauce!!! this will be my go to sauce from now on. Love to have sauce in the freezer.
this is exactly what I was looking for to recreate my grandmothers spaghetti sauce the beef soup bones are available at Whole foods and very reasonable pricewise this addition gives the sauce layers of flavor and instantly filled room with delicious aroma..I started with one whole onion diced and the bones added celery and one carrot I also used canned whole peeled tomatoes -Italian of course then after 4 hours blended sauce then added cheese. my grandmother would be proud
This was the best sauce I've ever made! I couldn't get the neck bones so I used country style ribs. I did add about 1T of sugar to the sauce and some sauteed diced onions. I certainly will make this again.
I've always made sauce with pork neck bones. I also add meatballs and sweet sausage. Never used pepper flakes, but use bay leaf, oregano and basil. I make a VERY large pot (2 lg cans purée, 2 lg crushed tomatoes.). Of course, you must have enough Italian bread to dip in the sauce when you take the bones out to pick off the meat. Be careful to get all the little bones out, they hide in there!