I have a collection of 50 recipes for this sauce. This one I created allows for flexible cost control using scraps and less expensive pieces of meat. Technically it is a Ragu with this amount of meat and I like it chunky but it can be made smooth and with meat flavors and have a gravy texture but it is not a Bolognese sauce. We should discuss this next time after I show you the brown style.
Promise that you will use 12 Fresh Roma Tomatoes, a cup of Wine and plenty of herbs...then you will not be disappointed. Of course I used extra garlic without telling you and a splash of hot sauce...shhhh.
I did add the Veal and Sausage...Trinity was sauteed and steamed into paste but I did roast some of the onion. Once you have learned the red style you can create on the spot variations with ingredients and procedure. I'll show you the brown style next time.
Neckbones...enormous flavor and low cost...but there will be a few pieces of bone that inevitably will escape your attention.
You can easily half the recipe.
The photo of the sauce with the herbs waiting to be pushed under represents the most accurate color of the sauce.
There is a red style and a brown style...With cheese or without cheese. This one is red style with cheese.
Suprise! The camera enhanced the color without my permission. Maybe we should use it to paint the Ferrari ! LoL
Use Fresh Tomatoes...no excuses.
Takes at least 6 hours.
Cost per serving $2.72 view details
- 2 lb. Meaty Pork neck bones or Spare ribs or Pork chop.
- 2 lb. Meaty Beef neck bones or Short Ribs or Stew Meat.
- 1 lb. Ground Veal tritata
- 1 lb. Italian Sausage or other tasty scraps
- 12 Fresh Roma Tomatoes
- 12 oz. Tomato paste
- 28 oz. Canned crushed Tomatoes
- 2 C. Stock Brodo
- 1/2 C. Wine (any kind that you like to drink...I used Nero Red)
- 1/4 C. Mixed dried Italian Herbs (more to taste if desired)
- 2 T. Fennel seed
- 1 t. Anise Seed (not needed with good sausage)
- 1/4 C. Sugar
- 3 T. Granulated Garlic powder
- 2 T. Sea Salt (add more or less depending on type of sausage chosen...do not put Kosher salt on neck bones if sauce will be red)
- 2 T. Fresh Ground Black Pepper
- 2 Bay Leaves whole dried
- 1/4 C. EV Olive Oil
- 2 Yellow Onions
- 2 stalks of Celery or Fennel chopped
- 1 Green Bell Pepper chopped (no seeds)
- 1 Portabella mushroom sliced peeled and brown removed (to keep good color in the sauce)
- 1/4 C. Fresh chopped Garlic
- 2 t. Anchovie Paste
- 1 bunch Fresh Oregano (stemmed, chopped)
- 1 bunch Fresh Basil (stemmed, chopped)
- 1/2 C. White wine Insolia at end to finish
- 1/4 C. Romano cheese at end to finish
- 1 T. Vinegar or Lemon juice at end to finish
- 1 bunch Fresh Italian Flat Leaf Parsley... save some for garnish.
- Parmegianno for Topping
- Season neck bones with Salt, Pepper, Granulated Garlic Powder, some of the dried herbs, and splash with wine and olive oil then let stand for about an hour to penetrate.
- Spread Tomato Paste over neck bones reserving any unused amount to be added to the sauce.
- Remove seeds from Tomatoes but leave the peel intact and cut into quarters.
- Roast neck bones, meats, vegetables, and any other gently seasoned meats you may need to use for 1/2 hour at 425F.
- You may puree some or all of the vegetables in the blender but it is not necessary.
- In large stock pot or Dutch Oven add all ingredients except fresh herbs and the finishing touches. Do not add fresh herbs at this time or they will turn black during boiling.
- Simmer covered on very low heat for 4 hours stirring occasionally to check for tenderness.
- The meat will be ready to surrender now so if you have used meat with bones. ..remove the bones from the sauce. Just pull the meat out and let it cool until you can work on it then return meat only to sauce and discard bones.
- Check for seasoning it should be slightly under salted until the very end so you can monitor the true Tomato flavor.
- Slow Simmer another 2 hours slightly covered to thicken...then push the chopped herbs under and turn it off.
- Leave covered for at least 30 minutes and reheat just before serving.
- Adjust Salt and Wine flavors to your liking while bringing back to simmer and add finishing touch ingredients (cheese, vinegar) from list.
- Serve over homemade cooked Pasta. I like Paccheri, Mostaccioli (this I buy dried), Manicotti, Raviolis, Spaghetti Buccatini, or Rigatoni.
- Top with Fresh Grated Parmegianno Cheese and remaining chopped parsley.
- Makes about 5 Quarts depending on thickness. I immediately canned 1 quart in a Ball jar and still had almost a gallon left in the blue bowl. Makes a great gift !
- Smaller Crock Pot will easily handle a half recipe although the lid must be in place to hold the cooking temperature and therefore it will not thicken as well...another dab of tomato paste should help.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 305g|
|Recipe makes 15 servings|
|Calories from Fat 185||35%|
|Total Fat 20.63g||26%|
|Saturated Fat 7.64g||31%|
|Trans Fat 0.0g|
|Total Carbs 67.71g||18%|
|Dietary Fiber 6.4g||21%|