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Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 Recipe

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.

Prep Time 20 mins
Cook Time 275 mins
Calories 174 kcal
Protein 17g
Rating 4.5 (12 Reviews)
Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900

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How to Make Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900

  1. In a large (8-quart) pot, heat 1/4 cup extra virgin olive oil over medium heat.
  2. 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!
  3. Remove the garlic cloves from the pot and set aside.
  4. 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.
  5. 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.
  6. Bring the mixture to a simmer, then reduce heat to low. Cover the pot and simmer for 2 hours.
  7. 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!
  8. 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.
  9. During the last 30 minutes of simmering, stir in 1/2 cup grated Parmesan cheese.
  10. 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

7g

Carbs

9g

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Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Sauces Condiments Etc Pasta European Dinner Party Romantic Lasagna Dietary Comfort Food Inexpensive Pasta Rice And Grains Taste Mood Savory Number Of Servings