My father's recipe for tomato sauce that the entire extended family loved.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onion, parsley, basil, and garlic; cook and stir until onions are soft, about 5 minutes. Add pork and beef neck bones; cook and stir until browned, 7 to 10 minutes.

  • Stir crushed tomatoes slowly into the onion mixture; mix in salt, oregano, and bay leaves. Cook, covered, until flavors combine, about 2 1/2 hours. Stir in tomato paste; simmer uncovered until sauce thickens, about 2 hours.

Cook's Notes:

For a thicker sauce, substitute 1 can crushed tomatoes and 1 large can of tomato puree for the 2 cans crushed tomatoes.

If doubling recipe, don't double bay leaves, just use 3.

If sauce is too thick, add water. If tomatoes are sour or acidic, add more basil and a couple of large pinches of baking soda toward the end of cooking.

Nutrition Facts

239 calories; 15.5 g total fat; 17 mg cholesterol; 1966 mg sodium. 21.4 g carbohydrates; 7.9 g protein; Full Nutrition