Prep 20 mins
Cook 2 hrs
This is my family's Sunday sauce. It is rich and delicious, and since there is no garlic, it is sweeter than other sauces.
- 1⁄2 lb veal neck bones or 1⁄2 lb pork neck bones
- 1 lb Italian sausage, sweet and hot mixed
- 2 stalks celery, chopped
- 2 carrots, sliced thin
- 1 large onion, diced
- 3 (28 ounce) cans whole tomatoes
- 1⁄2 cup red wine
- 2 beef bouillon cubes
- salt and pepper
- olive oil
- Heat olive oil in a large stock pot and brown the bones and Italian sausage.
- Remove meat from the pot.
- Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
- Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
- Add tomatoes, breaking them up as you add them.
- Return meat/bones to the pot.
- Add boullion cubes.
- Simmer, stirring occasionally, for about 1/2 hour.
- Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
- Return pureed sauce and meat to the pot.
- If you wish to add meatballs while sauce is simmering, you may do so.
- Simmer, stirring occasionally, for another hour or so.
- Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
- Add some grated parmesan, and stir again.
- Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
- The cheese helps the sauce cling to the pasta.
My butcher thought I was nuts asking for the bones. He didn't have any veal neck bones and pork bones are virtually non-existant in Israel, so I made to with some cow bones, and they were pretty good. When the kids helped me unpack from the supermarket and they saw those bones you would have thought they were ready to run away from home right there and then. They didn't run so far when I put the food on the table, though, did they? I didn't have any Italian sausage so used some Moroccan mergez sausage. It gave an added spicy flavor. I pureed it all in a food processor (without the bones, of course) and then just strained the sauce for "bits". I served this over beef goulash cubes on egg noodels. The next time I'm going to make a slight change by adding a healthy dose of paprika. Aside from that, it's perfect! Socks off to you, Sudie!
This is a great sauce. No one makes sauce exactly the same so it's good to try something different every once in a while. The sauce is very tasty and I love it! Grazie, Sudie!