2 hrs 20 mins
This is my family's Sunday sauce. It is rich and delicious, and since there is no garlic, it is sweeter than other sauces.
My Private Note
Units: US | Metric
- 1Heat olive oil in a large stock pot and brown the bones and Italian sausage.
- 2Remove meat from the pot.
- 3Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
- 4Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
- 5Add tomatoes, breaking them up as you add them.
- 6Return meat/bones to the pot.
- 7Add boullion cubes.
- 8Simmer, stirring occasionally, for about 1/2 hour.
- 9Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
- 10Return pureed sauce and meat to the pot.
- 11If you wish to add meatballs while sauce is simmering, you may do so.
- 12Simmer, stirring occasionally, for another hour or so.
- 13Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
- 14Add some grated parmesan, and stir again.
- 15Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
- 16The cheese helps the sauce cling to the pasta.
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Nutritional Facts for Tomato Sauce - Naples Style
Serving Size: 1 (350 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 283.2
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 5.6 g
- Cholesterol 32.4 mg
- Sodium 873.5 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 4.7 g
- Sugars 10.8 g
- Protein 14.2 g
The following items or measurements are not included:
veal neck bones