Prep 15 mins
Cook 3 hrs
From her book, Hot Italian Dish. The longer you cook this sauce, the more flaverful it will be. I minced my garlic but her recipe doesn't specify how it should be.
- 1⁄2 cup virgin olive oil
- 5 garlic cloves
- 1 lb beef neck bone, ribs or other, cut into chunks
- 1 lb sweet Italian sausage
- 1 lb pork, uncut
- 4 (28 ounce) cans crushed tomatoes, undrained
- 2 tablespoons tomato paste
- 1 chicken bouillon cube
- 1 beef bouillon cube
- 1⁄4 cup water
- salt and pepper
- 4 sprigs fresh basil
- 1⁄2 tablespoon dried oregano
- 1⁄2 teaspoon dried parsley
- Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
- Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
- Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
- Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
- When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.
Hi, I'm so sorry - I really hate giving bad reviews. Since I know I'm not insulting your family recipe (Unless you are Victoria Gotti) I feel I can be 100 truthful and honest here. I was suspicious when I saw the ratio: only 1/2 a Tablespoon of oregano and 1/2 teaspoon parsley for 112 ounces of crushed tomato????? Only 4 sprigs of basil... for the whole thing???? And oregano, basil, parsley - these are not strong, potent herbs, that you need to use sparingly like "nutmeg". It just sounded like it wasn't going to be enough, but I said "shut up mimi - just make it like the recipe says". So, I did.... and I was very, very, very disappointed. (so sorry!) It was so bland, so boring, and unflavorful - it needed.... garlic, lots more garlic, and red pepper flakes, and much more basil and oregano. I couldn't even taste the small amount of spices the recipe called for. It was literally a drop in the bucket those tiny amount of herbs drowned in 4 large (28 ounce) cans of crushed tomato - It needed a LOT more flavor. I was surprised - even the meats didn't seem to add anything to the flavor as well. I don't know 3 pounds of meat to 112 ounces of crushed tomatos SHOULD have contributed SOME flavor. I really, really, really, think there is something wrong with the proportions here. (Publishers do proofread - but mistakes and mismeasurements do still happen on occassion - and this must be one of those times)I won't be using this recipe again. Tomorrow I'll try to figure out how to salvage all this sauce. I'm really sorry things didn't work out with this, its not your fault - I really this a publisher's mistake with the measurements - or maybe Ms. Gotti herself is holding back - after all, she IS trying to market and sell her own brand of spaghetti sauce, if she gave the actual "secret recipe" away - who'd pay money to buy a jar of her product? And sorry about the bad review - just trying to be honest. Sorry! Sorry! Sorry!
This is the most INCREDIBLE recipe for spaghetti sauce that I have ever made. Leave it to Victoria to be the Queen of the true Italian kitchen.
I am trying to recreate my Great Grandfather's Sunday Gravy recipe, and thought this sounded similar. It was very yummy! My family recipe had a bit more garlic, probably double the spices, and crushed red pepper. Thanks for pointing me in the right direction!