Italian-Style Slow-Cooked Tomato Sauce

Name: Italian-Style Slow-Cooked Tomato Sauce
Total time: 5 h
Yield: 12
Ingredients: 900 g pork neck bones; 10 g kosher salt, plus more to taste; 5 g ground black pepper; 30 ml olive oil, divided; 570 g Italian sausage links; 360 g finely chopped white onion; 2 cloves garlic, minced; 2 cans (340 g) tomato paste; 800 g tomato puree; 800 g crushed tomatoes; 1.7 L water; 15 g white sugar, or more to taste; 1 bay leaf; 15 g dried basil; 2.5 g dried oregano; 12 large cooked meatballs

A rich, sweet tomato sauce with tender meat and aromatic herbs, slow-cooked on the stovetop to fill your kitchen with delightful aromas.

5 hr

easy

569kcal

calories

29g

carbohydrates

32g

fat

fiber

43g

protein

2035mg

sodium

23g

sugar

Dinner Italian Inspired

Ingredients

900 g pork neck bones

10 g kosher salt, plus more to taste

5 g ground black pepper

30 ml olive oil, divided

570 g Italian sausage links

360 g finely chopped white onion

2 cloves garlic, minced

2 cans (340 g) tomato paste

800 g tomato puree

800 g crushed tomatoes

1.7 L water

15 g white sugar, or more to taste

1 bay leaf

15 g dried basil

2.5 g dried oregano

12 large cooked meatballs

Directions

Step 1

Season neck bones with salt and pepper on all sides.

Step 2

In a large, heavy-bottomed stockpot or Dutch oven, heat 20 ml of oil over medium-high heat. Add the neck bones and cook for 6 minutes, flipping halfway through. Transfer to a plate.

Step 3

Add the remaining oil to the pot and brown the sausage links for 3 minutes on each side. Set aside with the pork.

Step 4

Add onion to the pot, season with salt, and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 1 minute.

Step 5

Stir in the tomato puree and crushed tomatoes. Add water and sugar, stirring constantly until smooth. Add the bay leaf, basil, and oregano. Slice the sausages into large chunks and return them to the pot with the neck bones. Bring to a simmer, stirring occasionally. Add meatballs, reduce the heat to low, and simmer for 4 to 6 hours, stirring occasionally.

Step 6

Remove the neck bones and bay leaf. Shred any remaining meat from the bones and return it to the sauce.