BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
This recipe came from Southern Italy around the 1900's. This is a very nice and thick sauce not running all over the plate. If it's not thick, you didn't cook it long enough. It's great on all dishes that uses spaghetti sauce.I always make at least 1/1/2 gallons of this sauce at a time.It freezes very well in containers. I use containers like the size of the large country crock butter bowl, enough for 4-8 servings at a time and use it when you feel the urge for this sauce. I always try to use it up in 6 months or so, then start all over making another batch.
Provided by Timothy H.
Categories Sauces
Time 4h35m
Yield 15 serving(s)
Number Of Ingredients 15
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.
FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)
Provided by Food Network
Time 3h20m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
- For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
- In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
OLD ITALIAN MEAT SAUCE
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Provided by Debbie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h30m
Yield 20
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
- In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
- Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
- Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
- Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g
More about "spaghetti sauce made with pork neck bone italy 1870 1900 food"
SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870 …
From youtube.com
Author Food RecipesViews 3K
PORK NECK BONE SPAGHETTI SAUCE - PORK RECIPES - LGCM
From lakegenevacountrymeats.com
Category Dinner RecipesEstimated Reading Time 3 mins
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY …
From pinterest.com
5/5 (9)Total Time 4 hrs 35 minsServings 15
PORK NECK BONE SPAGHETTI SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
NECK BONE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE STORIES BEHIND ITALY’S PASTA DISHES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
From innobean.blogspot.com
10 BEST SMOKED NECK BONES RECIPES - YUMMLY
From yummly.com
TOMATO MEAT SAUCE BEST RECIPES - RECIPESFORWEB.COM
From recipesforweb.com
THE STORY BEHIND 5 CLASSIC ITALIAN PASTA SAUCES - MADE IN ITALY
From italianmade.com
SPAGHETTI WITH PORK BOLOGNESE RECIPE | MYRECIPES
From myrecipes.com
BEST EVER HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE
From laurengreutman.com
IS IT SAUCE OR GRAVY? WHY ITALIANS ARGUE ABOUT THE TERM.
From hardcoreitalians.blog
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
From pinterest.nz
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
From pinterest.com.au
SPAGHETTI SAUCE (VRP 153) - VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
ITALIAN SPAGHETTI SAUCE (FAMILY FAVORITE!) - GONNA WANT SECONDS
From gonnawantseconds.com
SPAGHETTI SAUCE: OUR BEST RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
SLOW COOKER PORK NECK BONES RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
10 BEST NECK BONES RECIPES - YUMMLY
From yummly.co.uk
CLASSIC ITALIAN MEAT SAUCE STARTS WITH PORK | THE SEATTLE TIMES
From seattletimes.com
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
From pinterest.co.uk
10 BEST NECK BONES RECIPES | YUMMLY
From yummly.com
PORK NECK BONE SPAGHETTI SAUCE RECIPE - YOUTUBE
From youtube.com
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
From pinterest.co.uk
PORK NECK RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
10 BEST SMOKED NECK BONES RECIPES | YUMMLY
From yummly.co.uk
SPAGHETTI SAUCE (OLD WORLD STYLE) - THE FINISHED DISH
From thefinisheddish.com
A HISTORY OF SPAGHETTI AND MEATBALLS - ESCOFFIER ONLINE
From escoffieronline.com
SPAGHETTI SAUCE WITH NECK BONES - THERESCIPES.INFO
From therecipes.info
PRESSURE COOK SMOKED NECK BONES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love