The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 6, 2012
Oh My God! I grew up in a big northeastern city with several large enthnic poplulations including Sicilians...I haven't tasted this sauce in forty years! I didn't have white bread (who still uses white sandwich bread?) so I did use Panko Bread crumbs, but did take the time to find the pork neck bones. I used Johnsonville Hot Italian sausage (5 cut in half) and ground beef rather than Brisket, but otherwise followed the recipe exactly. Increadible. Take the time, it just takes four-five hours for all the flavors to develop. This is not a 30 minute meal, but it is worth all the effort. What a great way to spend a Sunday afternoon! Pete, it was delicious...thanks. Peteiyc, will your grand-mother adopt me?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 22, 2012
For the last poster, go to the Recipe Buzz to ask questions on any cooking topic. The cooks are very willing to help!
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Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 20, 2012
So glad you posted this for all to appreciate! My great grandfather was from Sicily and my great grandmother was from Milan. This is so similar (to the T except for the meatballes) to how we have been raised to make sauce! Very authentic!!! It's the long cooking time that's the key to taking what we call the "green" flavor out of the sauce. Thank you again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 20, 2012
I haven't made this sauce yet, but recognize most of the ingredients as similar to the sauce my Sicilian grandfather passed to my mom. For those of you thinking of trying this sauce, the pork neck bones are essential, as is the cheese in the meatballs. Can't wait to make this version.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 19, 2011
This is very similar to the sauce my dad use to make--wake up to the smell of garlic and onions frying-waiting all day for it to cook--yum. He would never add ground meat to his sauce and I would never either. It's just not the same. The bones from the pork neck bones add a thickness to the sauce that you just don't get any other way. LOVE IT!!!!!!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 17, 2011
Okay - overall this sauce came out great. I only used two onions because using four of them seemed like too much, but probably would've been fine had i used four. I also added some oregano and crushed red pepper to the sauce and put a little extra wine and also extra garlic. I doubled the chop meat and meatball ingredients because I like meatballs a little larger than golf balls as suggested - big fan of meatballs made with bread. I put the meatballs in right away (i had them chilling in the fridge for a few hours), then once all the ingredients were in the sauce i dropped them in - if they are a decent size they wont fall apart. I would definitely OMIT the cinnamon - it was very overpowering & my mother, who's been making sauce for 50+ years could taste it right away... someone else told me the sausages tasted like cinnamon as well... p.s. as usual, the leftovers two days later tasted even better!
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Photo by Daizi13

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 5, 2009
Wonderful sauce. A little labor intensive, but if you got the time then go for it. I added some red pepper flakes (pizza topping) to the sauce with about an hour left in the cook time. Gave it that little extra kick.
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Photo by Trinity

Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Helotes, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 5, 2009
This had a very interesting taste to it. My husband didn't like it, though. Although I found the flavor rather unique, it wasn't really something I would make again. But I appreciate the recipe and trying something new.
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2009
I only cooked the meatballs which are excellent! Didn't have any ingredients to make the sauce today but will definitely do so. The meatballs were so moist and the cheese added a great flavor to them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 29, 2008
great recipe thanks for sharing. Made this last night for company, she took some home. The recipe makes alot and it is time consuming but really worth it. unable to find pork neck bones but don't really think it needed it. I added ground pork to my meatballs as that is how we like them. Next time I will not brown them and put them in raw just to cut down on the time. My husband has stomach issues with Italian sauces but he was okay with this one which is great as we love pasta. Again, thanks for a great recipe.
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Cooking Level: Expert

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