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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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.
Sorry, but this is a very bland recipe. I could add different ingredients next time but then it simply wouldn't be the same recipe.
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!!
Very Simple, very Good Sauce. Now I can make a red sauce better than I ever thought I could. Very important to let it simmer at very low heat for several hours. I found that at the fifth hour, reducing the heat even more seemed to make it thicker by the 6th and final hour. Thanks! Can't wait to make this again.
What I have been looking for is a spaghetti sauce recipe. This recipe is just what the title suggests. It's "Versatile". The sauce can be used for a whole range of dishes, by adding or subtracting certain ingredients. By far, it is a great sauce. I added 2-1/2 teaspoons of salt, 2-1/2 tsp. dried basil,1/2 teaspoon pepper, 2 Bay leaves, and 1/2 teaspoon red pepper flakes to the sauce. Some people suggested not adding the 3 cups of water--I added the water and put the lid on askew so steam could escape while the sauce simmered for 6 hours. My husband raved about the sauce. Thanks Nan, I finally have a sauce I can serve with pride.
* 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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