Search thousands of recipes reviewed by home cooks like you.

All Day Versatile Sauce

All Day Versatile Sauce

Nan Friskey

Nan Friskey

I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize convenience whenever possible so I use pre minced and jarred herbs. You can use what ever your preference is for meat, whether it be ground turkey meatballs or chicken Italian sausage. It will always be a hit with your family and friends! Try serving with your favorite pasta.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1360 mg
  • 54%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
  2. Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
  3. Before serving, remove neck bones and discard.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CONNIELUNA
34

CONNIELUNA

1/9/2004

Just as all the other reviews say, this is THE basic red sauce recipe. It's great as is, and it's also versatile: add a lot of chopped flat-leaf parsley in the last hour; add bay leaves at the beginning (making sure to fish them out at the end!); add chopped fresh basil in the last hour; add red wine at the beginning and boil off the alcohol; throw in a rind of hard cheese. I would add one teeny suggestion: canned tomato sauce is already pretty cooked, and this is a long-cooked sauce. You may want to use whole peeled tomatoes, which you can either dice and use with the liquid, or whirl it in the blender. It's no big deal, but it is a far less-cooked product, suitable for long cooking in the recipe.

Elaine Mical
28

Elaine Mical

9/3/2003

Oh,boy,oh,boy,oh boy is this sauce good, no, wonderful! LIke so many other cooks, I can't resist a couple of little additions. I added a bunch,yes, a buch of chopped Italian parsely, some crushed red pepper flakes, and a pound of chopped mushrooms. Also, add a big pinch of baking soda to the sauce during the first hour of simmering. This makes for a very mellow, flavorful sauce. Make this sauce. It is the BEST!

KWALLACE
22

KWALLACE

9/3/2003

excellent sauce, but use hearty bones if you intend to cook this in a crockpot, the neck bones fell apart and were almost impossible to remove from the sauce. a real winner!!

More reviews

Similar recipes

ADVERTISEMENT