Description

Homemade spaghetti sauce flavored with meat. This is a recipe passed down from my grandmother and over the years I have adapted it slightly to be for what I consider to be the perfect Italian American gravy. This recipe will make about 25 cups and when I make it II often double it so

Ingredients

1 Lbs. Country Style Pork Ribs 1 Lbs. Beef Neck Bones or Ribs 2 tablespoons Olive Oil 1 large Sweet Onion 4 Gloves Garlic 4-28 oz cans Kitchen Ready Ground Peeled Tomatoes 2-6 oz cans or 1 12-oz can of Tomato Paste 1 cup Beef Stock 1½ cups Red or White Wine 2 teaspoons Salt 1 teaspoon of Fresh Ground Black Pepper 1 rounded Tablespoon Dried Oregano 1 rounded Tablespoon Dried Basil 1 tablespoon Granulated Garlic 2-4 Tablespoons Sugar (amount will depend on how acidy your tomatoes are)

Instructions

Coat the bottom of a large stock pot with olive oil and on medium heat brown pork and beef ribs on all sides (don’t crowed pan so you might need to do a few batches) set aside. If needed added additional olive oil to coat pot, add onions and sauté on medium till slightly browned, add garlic and continue to sauté for an addition minute. Add the wine and deglaze the pan making sure to scrap up all the brown bits from the bottom, add tomato paste stirring together till or a minute or 2. Add the 4 cans of tomatoes and stir over medium heat till tomato paste, beef stock and wine are combined (At this point continue or if you want a smooth sauce use an emersion blender to puree). Add dries oregano, dried basil, granulated garlic, salt & pepper and sugar stirring till combined. Add pork/beef ribs back to the pot and simmer on low heat stirring occasionally for 4-5 hours Remove ribs making sure to get any bones that may have falling of the meat. Serve with your favorite pasta or use for any recipe calling for a red sauce.

Makes

25 cups

Additional Instructions

This recipe makes about 25 cups of sauce and freezes perfectly. Salt/pepper is to taste, over the years perfecting this recipe I have found ½ teaspoon of salt and ¼ teaspoon pepper per can of tomatoes works for my family. As far as using sugar while you can omit it, the sugar reduces some of the acid and brings out the natural sweetness of the tomatoes.

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