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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Kim

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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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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: May 18, 2008

Great sauce!

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rushinwonder1980

Cooking Level: Expert

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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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Sandra Wood

Cooking Level: Expert

Home Town: Live Oak, Florida, USA

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Reviewed: Oct. 10, 2007

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

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mrsfalgoutcooks

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Fort Collins, Colorado, USA

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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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shoesgal

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Reviewed: Feb. 19, 2007

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.

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mismamac

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Reviewed: Dec. 8, 2006

Fabulous!

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Nov. 3, 2006

I have used this recipe several times. I omit the neck bones. This is delicious.

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Buzymom

Cooking Level: Expert

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Reviewed: Aug. 20, 2006

We enjoyed this recipe. Very Very good. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 10, 2005

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.

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ALLRECIPESMOM

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Reviewed: Nov. 30, 2005

This was an excellent recipe. I added in flavourful brown mushrooms and ground beef (right at the start) as well as a little cooking wine, it was a very tasty dish indeed!

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peekaboo

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2005

This did not have nearly enough spices what so ever. I would recommend alot more oregano and basil.

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ZERBE6982

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Edinburg, Texas, USA

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Reviewed: Jan. 7, 2005

When eating the sauce, it was bland, and has way to much tomato taste. I had to add alot more oregano, parsley, and basil to the recipe for a much more flavored sauce.

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BENAMB

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Reviewed: Jan. 6, 2005

My husband claims to have stumbled one day upon a little "hole-in-the-wall" restaurant, run by an old Italian gentleman who had pots of tomato sauce slowly simmering in his tiny kitchen; this gentleman claimed that a good sauce could only be made by slowly simmering the sauce for a few DAYS. My husband speaks lovingly of that sauce every time we try a new recipe. Until now. This is the closest we have ever come to that fabled sauce; in fact, this probably equals that paradigm of flavor since memory has probably elevated its hallowed qualities beyond truth. This recipe is rich, flavorful and oh so useful. Lasagna, meatballs, plain on spaghetti, even as a sauce for pizza, you can not go wrong. I made the recipe exactly as described but cooked it in a slow cooker with the lid askew for 10 hours.

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NOMANSELIZABETH

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Reviewed: Dec. 29, 2004

I made this recipe without the pork bones and added ground sausage. I also omitted the water and it was just awesome! I made a lasagna with it for a baby shower and there was not a speck of food left in the dish. Thanks Nan!

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SUPERMOM2005

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Reviewed: Nov. 10, 2004

We loved this sauce, I did only add about half the amount of water called for so it wasn't so runny. Delicious, thanks Nan!

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MELLYGIRL23

Home Town: Sultan, Washington, USA

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Reviewed: Mar. 29, 2004

The basics of this recipe is promising; however, it tastes completely flat and devoid of salt. It needs more meat (if it is to be a meat sauce) and the 3 cups water just ruins it. I have revamped this recipe and believe it is now "company worthy".

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SUDE

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Reviewed: Mar. 19, 2004

My whole family loved this recipe. I've been looking for the ultimate pasta sauce and so far I think this is the best. I've made it several times and just made a few additions. I add chopped fresh celery, some parsley (dried is fine) and bay leaf. If beef neckbones aren't available, pork neckbones will do fine. Keep the lid ajar if sauce seems too watery. I make this in a large batch and freeze some to have on hand for future meals.

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TB LADY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Jan. 14, 2004

My husband said it was as good if not better than his mother. That right there put it at a 5 star, because I'm swedish and apparently, the swedish have no concept of good Italian food. I always thought I did until I met my husband and he informed me I was wrong. Quite delicious, and well worth the wait. I used country style pork chops instead of a neck bone because I couldn't find one. I also added some garlic powder, 2 extra cloves of garlic, Italien seasoning, a pinch of rosemary, and a little seasoning salt. big hit here and will definatly make this again. 2/23/2004-I've made this 3 or 4 times so far, and it's better and better each time. This time I used it to make Baked Ziti one night, and pasta and gravy another night. Mmm Mmm Good!!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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All Day Versatile Sauce

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