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Italian Red Sauce



  • 1 (5 pound) 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
  • 20 (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
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  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.
  5. Remove bones.
  6. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna.

Yield: 12 pints

May be prepared ahead. Freezes well.


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