Reviewed: Jun. 24, 2010

I did everything as written except had a little over a pound of pork neck bones, threw in two bay leaves and didn't add the optional ground burger. At the sixth hour of simmering it was the perfect consistency. Absolutely delicious and will be my 'go to' recipe. I could see that using a few pork ribs would work equally well.

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Reviewer:

CANDEELAND

Cooking Level: Intermediate

Reviewed: Apr. 19, 2010

I came across this recipe because we bought a beef and I didn't know what to do with the neck bones, so I searched for recipes with neck bones as the ingredient and found this one. This turned out wonderful although I did change a few things a bit. I used about 1/2 an onion, and I used about 1.5 lbs of ground beef. I added a bay leaf and some extra basil and parsley. At first I only used 2 cups of water but after about 4 hours it was super thick so I added the 3rd cup. At 4 hours, I also removed the neck bones because they were starting to fall apart in the sauce. I highly recommend this, my whole family loved it, including my picky 3 yr old!

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Reviewer:

mommykp

Reviewed: Mar. 18, 2010

This is the closest recipe that I have ever found that is most like the spaghetti sauce that my father used to make. It is absolutley the best, very easy to adjust to whatever you are making.

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Reviewer:

jeanne1568

Reviewed: Oct. 8, 2009

Perfect, just as is. Incredible, really. My only tip is to be sure to use a cheap, fatty cut of pork-- the fat melts away into the sauce giving it flavor and the perfect texture to the meat.

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Reviewer:

Kim

Reviewed: Aug. 8, 2008

THIS A SUPER BASIC RECIPE.EASY AND VERSATILE.I ADD A TBSP OF DARK BROWN SUGAR AND A TABLESPOON OF APPLE CIDER VINEGAR TO GIVE IT SOME "LAYERS" OF FLAVOR...AND FRESHLY GROUND BLACK PEPPER...DELICIOUS!

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Reviewer:

WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

Reviewed: May 18, 2008

Great sauce!

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4 users found this review helpful

Reviewer:

rushinwonder1980

Cooking Level: Expert

Reviewed: Jan. 28, 2008

Great sauce.. I used it on so much and not just pasta. I used it as a dipping sauce for my Stromboli and for my Gnocchi Bake. What an Italian night we had

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Reviewer:

Sandra Wood

Cooking Level: Expert

Home Town: Live Oak, Florida, USA

Reviewed: Oct. 10, 2007

very good! I added red wine and less water and a pinch of sugar.

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5 users found this review helpful

Reviewer:

mrsfalgoutcooks

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Fort Collins, Colorado, USA

Reviewed: Jun. 4, 2007

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! :)

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