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Italian Red Sauce




  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.


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