Spaghetti Sauce Made With Pork Neck Bone Italy 1870 1900 Recipes

BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!

Steps:

• In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
• Cook garlic until golden brown, not burnt!
• Remove garlic.
• Add pork neck bones, brown, put garlic back in the pot.
• Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
• Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
• The last half hour add cheese. Freezes very well.

ZAPPA FAMILY SPAGHETTI SAUCE

Steps:

• Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
• Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
• About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

AUTHENTIC NEW YORK ITALIAN SPAGHETTI SAUCE

Steps:

• Heat a large dutch oven or soup pot to medium-low heat (You want to preheat the pot well, so be patient. Long moderate heat will create a pan hot enough to brown, without being so hot that it sizzles and pops).
• Thoroughly salt the pork neck bones with 1 1/2 Tablespoons of salt and add 1 Tablespoon of olive oil to the pan. Brown pork bones in batches. You do not have to cook through. Just get some color on all sides. Be patient. This takes time, usually about 40 minutes for me. I add a little more olive oil with each batch as it tends to disappear. Don't overcrowd your pan or they won't brown. Set aside the browned bones.
• In the now empty pot (wonderfully laden with pork drippings), add a little more oil if your pan is dry and then your minced garlic. Cook gently for less than a minute and then return pork bones to the pot.
• Pour in 4 cans of crushed tomatoes, basil, oregano, red pepper flakes, water and another 1/2 teaspoon of salt.
• Bring to a bubble and then reduce to a gentle simmer. Simmer for 4 hours. Remove the lid and simmer an additional 30 minutes to an hour.
• Remove pork bones to a cutting board to cool. Taste sauce and adjust seasoning (i.e. add more salt most likely).
• Once the pork bones have cooled, pick the meat from the bones. You can either add the meat back to the sauce or reserve it for one especially meaty ragu-style sauce.