Italian Red Sauce
Italian Red Sauce
1 (5 pound) pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 oz) cans tomatoes
1 (12 oz) can tomato paste
20 (8 oz) cans tomato sauce
2 (8 oz) cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
1 (4 oz) bottle Kitchen Bouquet
In large pot brown neck bones in olive oil
Add onions, celery and garlic
Mash tomatoes with hands and add to the bones
Add remaining ingredients and simmer 5 to 6 hours
Remove bones
Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna
May be prepared ahead
Freezes well
Yields 12 pints
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