Codewarrior's spaghetti sauce recipe

[codewarrior]

Obtain 1 - 1-1/2 lbs. pork neck bones. Cleave the neckbones into smaller pieces with a cleaver. Put them in a roasting pan lined with foil. Cover the neckbones with garlic powder and black pepper. Brown them in a preheated 350 deg. oven (an hour or so). Set aside to cool.

Finely chop: 10 cloves of garlic (see garlic thread), 1 medium white onion, one large yellow onion. Sautee onions and garlic in olive oil until onions become translucent brown. Set aside.

At the same time, slice 1-2 packages of fresh button mushrooms. Sautee in butter or olive oil until they look like the nice mushrooms you get on a steak at a good steakhouse. Set aside.

Brown 1lb of ground beef with a little oil. Add the onions and garlic. Add three 14-1/2 oz can of tomatoes (crushed or whole peeled, which must be chopped up) or fresh vine ripened tomatoes. Add three cans of tomato sauce. Simmer.

Add: Basil, black pepper, oregano, a little thyme, a couple bay leaves, and a pinch or two of dried parsley to taste. the key herbs here are the black pepper, oregano and the basil/thyme. I don't measure when I cook, so try this: imagine the surface of the sauce as a pie divided into three parts. Cover one part of the pie with pepper, one with oregano, and one half & half with basil/thyme.

Stir well, add the neck bones, drain and add the mushrooms.

Simmer for an hour. Taste. Does it taste pretty acidic? Add some sugar to cut the acidity. You may have to add some salt to taste, but better leave that up to the individual.

Bring to a boil, stirring occasionally, then simmer for four hours, let cool and refrigerate. You don't eat this until the next day, to let the flavors come together.

Serve over pasta of choice. Enjoy. [img]/images/graemlins/laugh.gif[/img]

Edit: Drink wine while you cook. This is key. Also, always remember to never cook with a wine you wouldn't drink. This sauce is good with a little red thrown in - but be careful you don't add too much and over power the sauce.

[codewarrior]

Bump for the tomatoey goodness (and Gorie).

[Gugel]

i'll try it

[esad]

I'll try it, but I think it might be better with italian sausage instead of the ground beef. Ever tried it that way?

Good to see someone else knows the seceret of good sauce [img]/images/graemlins/smile.gif[/img]
[ QUOTE ]
Add some sugar to cut the acidity.

[/ QUOTE ]

[codewarrior]

Sausage is good - but it will overwhelm the pork neck bones if used in this case. The black pepper adds the punch.

[BluffTHIS!]

As a nitpick, shouldn't this recipe, which seems very good, more properly be labeled as a Bolognese since it has meat?

[codewarrior]

More than likely. I'm Czech and German, not Italian, nor a chef. I just knows what I likes.

[Tony_P]

[ QUOTE ]
I'll try it, but I think it might be better with italian sausage instead of the ground beef. Ever tried it that way?

Good to see someone else knows the seceret of good sauce [img]/images/graemlins/smile.gif[/img]
[ QUOTE ]
Add some sugar to cut the acidity.

[/ QUOTE ]

[/ QUOTE ]

Instead of sugar, finly miced carotts also work really well to add the sweetness.

[Boris]

Sounds good.

[8Tdiamonds]

Meh.