Recipes from Italy :: Italian Sauces and Condiments
1 (5 pound) pork or beef neck bones
1 1/2 (one and one-half) c. olive oil
3 lbs. or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
20 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
3 Tbsp. oregano leaves
4 Tbsp. basil
5 Tbsp. parsley flakes
1 (4 ounce) bottle Kitchen Bouquet®
In large pot brown neck bones in olive oil. Add onions, celery and garlic. Mash tomatoes with hands and add to the bones. Add remaining ingredients and simmer 5 to 6 hours. Remove bones. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna. May be prepared ahead. Freezes well.
Yields 12 pints.
