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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 Ounce) Cans Tomatoes
1 (12 Ounce) Can Tomato Paste
20 (8 Ounce) Cans Tomato Sauce
2 (8 Ounce) Cans Water
3 Tablespoons Oregano Leaves
4 Tablespoons Basil
5 Tablespoons Parsley Flakes
1 (4 Ounce) 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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