Best Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900!
photo by Tim_John
- Ready In:
- 4hrs 35mins
- Ingredients:
- 16
- Serves:
-
15
ingredients
- 4 lbs pork neck bones
- 4 garlic cloves
- 3 tablespoons olive oil
- 5 quarts tomato sauce
- 4 (6 ounce) cans tomato paste
- 2 quarts water
- 2 tablespoons basil
- 2 tablespoons oregano
- 1 tablespoon parsley flakes
- 1 tablespoon rosemary
- 1⁄2 cup parmesan cheese
- 1⁄2 cup romano cheese
- 1 tablespoon salt and pepper
- 1 teaspoon hot pepper flakes
- 1⁄2 cup red wine
- 1 tablespoon sugar (to taste)
directions
- In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
- Cook garlic until golden brown, not burnt!
- Remove garlic.
- Add pork neck bones, brown, put garlic back in the pot.
- Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
- Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
- The last half hour add cheese. Freezes very well.
Reviews
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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.
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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 recipe #76752) 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
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio