Print Recipe

Italian Red Sauce


  • 5 pounds pork or beef neck bones
  • 1 1/2 cups olive oil
  • 3 pounds or 5 large onions, chopped
  • 1 small whole bunch celery with leaves, chopped
  • 1 whole garlic bulb, minced
  • 2 (28 ounce) cans tomatoes
  • 1 (12 ounce) can tomato paste
  • 2 (8 ounce) cans tomato sauce
  • 2 (8 ounce) cans water
  • 3 tablespoons oregano leaves
  • 4 tablespoons basil
  • 5 tablespoons parsley flakes
  • 1 (4 ounce) bottle Kitchen Bouquet


  1. In large pot brown neck bones in olive oil.
  2. Add onions, celery and garlic.
  3. Mash tomatoes with hands and add to the bones.
  4. Add remaining ingredients and simmer 5 to 6 hours. Remove bones.
  5. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna.

Yields 12 pints.

May be prepared ahead. Freezes well.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.