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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.
 Pork and Beef Neck Bones with Seasonings. These are very meaty and surprisingly lean. |
 Pork and Beef Neck Bones seasoned and dressed with red wine and olive oil. Ready to roast. |
 Pork and Beef Neck Bones Roasted with Tomato Paste. |
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 Bobby Lovera's Sunday Gravy. Actual true color. |
 Bobby Lovera's Sunday Sugo Gravy Ragu. |
 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 |
 Bobby Lovera's Sunday Gravy.
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 Making dried herbs on stove top with oven door open. Winter method LOL. |
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Use Fresh Tomatoes...no excuses.
Takes at least 6 hours.
Ingredients
- 2 lb. Meaty Pork neck bones or Spare ribs or Pork chop.
- 2 lb. Meaty Beef neck bones or Stew Meat.
- 1 lb. Ground Veal
- 1 lb. Sweet Italian Sausage
- 12 Roma Tomatoes
- 12 oz. Tomato Paste
- 28 oz. Can Crushed Tomatoes
- 2 C. Stock or Brodo
- 1/2 C. Red Wine
- 1/4 C. mixed dried Italian Herbs
- 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
- 2 T. Black Pepper
- 2 Bay Leaves
- 1/4 C. EV Olive Oil
- 2 Yellow Onions
- 2 Stalks of Celery or Fennel, chopped
- 1 Green Bell Pepper, chopped no seeds
- 1 Portabello Mushroom, peeled and sliced
- 1/4 C. Fresh chopped Garlic
- 2 t. Anchovie paste
- 1 bunch of Oregano no stems
- 1 bunch of Basil chopped
- Finishing Touches...Romano, Lemon Juice, Vinegar, White Wine Insolia, Hot Sauce, To taste ect.
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 15 servings | |
| Calories 407 | |
| Calories from Fat 211 | 52% |
| Total Fat 23.47g | 29% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 1045mg | 44% |
| Potassium 1012mg | 29% |
| Total Carbs 25.44g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.09g | 6% |
| Protein 24.08g | 39% |
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Reviews
January 25, 2014
Oh...this recipe sounds delicious. I too make my own stocks/broth to use in cooking rice, polenta, dressings etc. I just read on another site about freezing your extra herbs in broth and ice cube trays. Love that Idea.2 replies
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