Best Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 Recipes

BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!

Best Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900! image

This recipe came from Southern Italy around the 1900's. This is a very nice and thick sauce not running all over the plate. If it's not thick, you didn't cook it long enough. It's great on all dishes that uses spaghetti sauce.I always make at least 1/1/2 gallons of this sauce at a time.It freezes very well in containers. I use containers like the size of the large country crock butter bowl, enough for 4-8 servings at a time and use it when you feel the urge for this sauce. I always try to use it up in 6 months or so, then start all over making another batch.

Provided by Timothy H.

Categories Sauces

Time 4h35m

Yield 15 serving(s)

Number Of Ingredients 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

Steps:

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.

WORLD'S BEST PASTA SAUCE!

World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

Ingredients

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 8h

Yield 12

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

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