Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 Rezept

Transport yourself to Southern Italy with this authentic spaghetti sauce recipe, passed down through generations! This hearty, slow-simmered sauce, made with a flavorful pork neck bone, achieves a rich, thick consistency that clings perfectly to your pasta. Forget watery sauces – this one's a flavor bomb! Perfect for spaghetti, lasagna, or any dish that deserves a truly exceptional sauce. Make a large batch (we suggest 1.5 gallons!) and freeze portions for future deliciousness. This recipe guarantees a taste of old-world Italy, every time.

Vorbereitung 20 Min.

Kochzeit 275 Min.

Kalorien 174 kcal

Eiweiß 17g

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Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900

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Zutaten für Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900

2 lbs pork neck bones
Garlic Cloves
1/4 cup extra virgin olive oil
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
Water
Basil
Oregano
Parsley Flakes
Rosemary
Parmesan Cheese
Romano Cheese
Salt And Pepper
Hot Pepper Flakes
Red Wine

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Zubereitung von Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900

In a large (8-quart) pot, heat 1/4 cup extra virgin olive oil over medium heat.
Using a chef's knife, crush 6 cloves of garlic until flattened. Add to the pot and cook, stirring frequently, until golden brown (about 3-5 minutes). Be careful not to burn!
Remove the garlic cloves from the pot and set aside.
Add 2 lbs of pork neck bones to the pot. Brown the bones on all sides over medium-high heat (about 8-10 minutes). Return the cooked garlic to the pot.
Add: 2 (28-ounce) cans crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Bring the mixture to a simmer, then reduce heat to low. Cover the pot and simmer for 2 hours.
Remove the lid and continue to simmer for another 2 hours, stirring occasionally, until the sauce reaches your desired thickness. The longer it simmers, the richer the flavor!
Remove the pork neck bones from the pot. Allow them to cool slightly, then carefully remove the meat from the bones. Shred the meat and return it to the sauce.
During the last 30 minutes of simmering, stir in 1/2 cup grated Parmesan cheese.
Let the sauce cool completely before storing. Freezes beautifully in airtight containers for up to 6 months. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

90 g

Sugar

78g

Fat

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900?

Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 dauert insgesamt etwa 295 Minuten – ungefähr 20 Minuten Vorbereitung und 275 Minuten Kochzeit.

Wie viele Kalorien hat Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900?

Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 hat etwa 174 Kalorien pro Portion, mit ungefähr 17 g Eiweiß, 9 g Kohlenhydraten und 8 g Fett.

Welche Zutaten brauche ich für Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900?

Die wichtigsten Zutaten für Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 sind Pork Neck Bones, Garlic Cloves, Olive Oil, Tomato Sauce, Tomato Paste, Water. Die vollständige Liste mit Mengenangaben findest du oben.