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Italian Pasta Sauce
Pork neck bones, Italian sausage and ground beef meatballs are simmered in a canned tomato-based sauce with white zinfindel wine.
Ingredients
- 1 pkg of pork neck bones (in meat section of grocery)
- 1 lb of sweet Italian sausage links
- 1 lb of ground beef chuck
- 1 egg, beaten
- 1/4 cup fine dry bread crumbs
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 large can of whole (San Marzano brand) tomatoes
- 1 large can of tomato paste 12 oz
- 1 large can of tomato sauce 15 oz
- Three cloves of garlic
- 1 cup of white zinfindel wine
- Extra-virgin olive oil
- Desired pasta, cooked & drained
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Method
Heat olive oil in large heavy pot. Add neck bones and brown on both sides. In another pan cut sausage into three inch pieces and brown. Make meat balls with egg, bread crumbs, salt and pepper; add beef and mix. Form into meatballs. Brown meatballs in skillet. Drain. Remove neck bones from large pot. Discard excess oil from bottom of pot, leaving just a little. Pour whole tomatoes into pot and using a hand mixer, break up the tomatoes; continue adding the other ingredients, tomato paste and sauce. Stir together. With a very fine garlic slicer, slice up the three cloves; do not crush! Add these to the sauce, put all the meat and browned bones into the pot and cook for a few hours, add the wine about a hour before serving. Discard neck bones. Serve over Pasta with freshly grated Imported Parmigiano Reggiano cheese.
Notes: The San Marzano Tomatoes are the sweetest. If you don't use these the sauce will not taste the same. You can get them at any good Italian Import Grocer. When you're there, get the sausage and cheese. The best sauce you'll ever have!
Number of Servings: 6-8
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