Spaghetti Sauce (Aka: Red Gravy)
- Ready In:
- 4hrs 20mins
- Ingredients:
- 11
- Yields:
-
1 large pot
- Serves:
- 8-10
ingredients
- 5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
- 2 quarts water
- 1 -2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
- 1 -2 lb fresh pork neck bones
- 1 tablespoon fresh minced garlic
- 1 tablespoon olive oil
- salt & pepper
- 2 -3 teaspoons garlic powder
- 2 -3 teaspoons parsley flakes
- 2 -3 teaspoons crushed basil
- 2 -3 teaspoons dried oregano
directions
- In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
- Place fresh sausage and neck bones in pot.
- Add desired amounts of salt and pepper to meats.
- Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
- Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
- Add spices, again according to taste, and stir. More may be added as sauce cooks.
- Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
- Homemade or store-prepared meatballs may be added to pot.
- Serve over pasta, raviolis, or as a base to lasagnas and zitis.
RECIPE SUBMITTED BY
I am a happily married mother of two. I teach high school literature and I enjoy cooking, shopping, traveling, and going out on our family boat. My time to shine in the kitchen is, of course, in the summer. But I squeeze in a few cooking sessions on cold weekends, holidays, and the ever-popular SNOW DAY! I use Recipe Zaar almost everyday for new, innovative ideas for everyday foods. I have a passion to bake new things and often search the site for cookies and cakes I haven't yet tried. I love to take the ideas I see here and use them as inspiration for my own spin on the recipe. Any true cook will always have a way of adapting any recipe he or she sees to make it unique, so the recipes listed here offer great tips, strategies, and beginning "canvases" which I develop into my own tasty works of art. I don't know how anyone does not like to create in the kitchen--there's just so much to do!