Ingredients for Tomato Sauce Naples Style
- Veal Neck Bones
- 1 lb Italian sausage (removed from casings)
- 2 celery stalks (finely chopped)
- Carrots
- 1 large onion (finely chopped)
- Whole Tomatoes
- Red Wine
- Beef Bouillon Cubes
- Salt And Pepper
- 1/4 cup olive oil
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How to Make Tomato Sauce Naples Style
- Heat 1/4 cup olive oil in a large stock pot over medium-high heat. Brown 1 lb meaty beef bones and 1 lb Italian sausage (removed from casings).
- Remove meat and bones from the pot and set aside.
- Add 2 celery stalks (finely chopped), 1 large carrot (finely chopped), and 1 large onion (finely chopped) to the pot. Sauté until the onion is soft and translucent, about 8-10 minutes.
- Add 1/2 cup dry red wine to the vegetables, stirring and scraping up any browned bits from the bottom of the pot. Cook for 3-4 minutes.
- Add 2 (28 ounce) cans crushed tomatoes, breaking them up as you add them.
- Return the meat and bones to the pot.
- Add 4 cups beef bouillon (or 4 bouillon cubes dissolved in 4 cups of water).
- Bring to a simmer, then reduce heat to low. Stir occasionally and simmer for 30 minutes.
- Remove the meat and bones from the sauce. Carefully pass the sauce and vegetables through a food mill or immersion blender for a smooth consistency.
- Return the pureed sauce to the pot. Add the meat back to the sauce.
- (Optional) Add 1 lb meatballs (pre-cooked) to the sauce during the simmering process.
- Simmer, stirring occasionally, for another 1 hour to 1 hour 30 minutes, or until the sauce has thickened to your liking.
- To serve: Add a large spoonful of sauce to your cooked pasta and toss to coat lightly.
- Add 1/4 cup grated Parmesan cheese and stir again.
- Spoon pasta into individual dishes, and top with additional sauce and meat on the side.
- The cheese helps the sauce cling to the pasta. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
43g
Fat
28g
Carbs
6g
