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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 100.6
  • Total Fat: 1.3 g
  • Cholesterol: 4.6 mg
  • Sodium: 211.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Italian Red "Gravy" (pasta sauce) calories by ingredient
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Italian Red "Gravy" (pasta sauce)

Submitted by: KATIEM929

Introduction

Sarno family tradition passed down to the fourth generation. It's so delicious you'll never want to try another sauce again. It's worth the wait. Sarno family tradition passed down to the fourth generation. It's so delicious you'll never want to try another sauce again. It's worth the wait.
Number of Servings: 25

Ingredients

    (1) package pork neck bones, about 2 lbs.
    (24) tsp minced garlic, divided
    (4) Tbsp EVOO
    (1) 102 oz can of diced tomatoes
    (1) 102 oz can of whole tomatoes
    (2) 14.5 oz cans of diced tomatoes
    (1) large onion, chopped
    (2) cups coarsely chopped fresh basil, divided
    (2) cups Italian seasoning, divided
    (4) 6 oz cans of tomato paste


Tips

Once the neck bones have been removed in step 6, enjoy the meat as a snack while waiting for dinner.


Directions

1. In a large (at least 10 quart) stock pot, add EVOO, 4 tsp garlic and the neck bones and cook over medium heat, turning the neck bones frequently to avoid burning, until the neck bones are browned. About 10 minutes.

2. When neck bones are browned, remove them and set aside for later use.

3. Add all of the diced and whole tomatoes, onion, 1 cup Italian seasoning and 1 cup basil to the pot. Cover and increase heat to medium high.

4. When the sauce is hot and starting to boil, add browned neck bones and stir. Reduce heat to medium-low. About 1 hour.

5. Stir thoroughly every 15 minutes to avoid burning the bottom of the pot.

6. Approximately four (4) hours after reintroducing the neck bones, the meat should be starting to fall off the bone. Remove the bones from the pot.

7. After the neck bones are removed, add the remaining garlic, Italian seasoning and basil as well as the tomato paste. Stir thoroughly.

8. Continue stirring every 15 minutes or so for another 3 hours, adding additional garlic or seasoning if desired.

9. Serve some over your favorite pasta (not included in nutritional value) and freeze the rest in batches for later.

Serving Size: Makes about (25) 1.5 cup servings

Number of Servings: 25

Recipe submitted by SparkPeople user KATIEM929.






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Member Ratings For This Recipe

  • Katie, is it npossibl at all to reduce the amunt? There are only 2 of us and even if we freezed portions, I think it would be way too much!! - 4/20/12

    Reply from KATIEM929 (4/21/12)
    I'm sure it's possible. I really only make it once a year for my husband's family, never tried to make less, but there's no reason it cant be cut down. Use 1/2 lb pork neck bones, a 14.5 oz can crushed & a 14.5 oz can whole tomatoes, 1 med. onion, 1 pkg fresh basil. Garlic/spices to taste.


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