All Day Versatile Sauce

All Day Versatile Sauce

50 Reviews 1 Pic
Nan Friskey
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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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.

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Reviews (50)

Rate This Recipe
CONNIELUNA
34

CONNIELUNA

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

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

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!!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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