"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." — Nan Friskey
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beef neck bones
1 (29 ounce) can
1 (14.5 ounce) can
2 (6 ounce) cans
lean ground beef
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.
It was really a bit too bland and too "tomato-y". I couldn't get the neck bones so I added extra ground beef, and even added 2 bell peppers to it. There was too much water so I had to cook the sauce for over 3 hours with the lid only half covering it so that the water could evaporate. It needs a bit more flavour so I had to add more basil, oregano, lots more parsely and even bit of salt and sugar. Was quite disappointed that it needed so many tweaks to make it tasty because the reviews really make it sound great. Still, it's a good jumping-off point for a basic sauce. Thanks anyway! :)
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!
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!!
Excellent! This is what Italians' would call "gravy". I like to also brown several chicken pieces and add them to the sauce for even more flavor and then use the ground beef to make meatballs. Thanks Nan!
This was the best spaghetti sauce I've ever made! I've been looking for a real good homemade sauce and now I've found it. Everyone loved it! I couldn't find beef neck bones either, so I used 2 beef ribs. I also didn't use the ground beef because I served it with my homemade meatballs instead. I doubled the recipe and I'm going to freeze the rest. I'm passing this recipe on to all my friends. Easy and Wonderful!!
This is truly the most wonderful sauce! My new all-time favorite!!!! I have gotten dozens and dozens of recipes from allrecipes.com and this is BY FAR the one that got the best reaction! It is lick-the-plate good!! I did add 1/2 tsp. of celery salt...YUM! Make this and you will be hooked. Thank you for sharing this recipe NAN!
I doubt I will ever seek a different recipe. This one's a DANDY.
* Percent Daily Values are based on a 2,000 calorie diet.
All Day Versatile Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 330
** Calories from Fat: 168
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