Friday, February 1, 2008

Homemade Pasta Sauce

Yesterday I made 8 quarts of tomato sauce in my 18 quart roaster. YUM!

Last night we had spaghetti with sausage.

Today I am canning 7 quarts of tomato sauce.

Here's the recipe:

2 or 3 pounds of pork neck bones
4 large onions
one half head of fresh garlic
4 tablespoons of chicken bullion paste
2 cups red wine
olive oil
2 #10 cans of crushed tomatoes
1 #10 can of tomato sauce
(I have been known to make this with home grown tomatoes but these just aren't available in January in Illinois)

Chop the onions. Sautee the onions in the olive oil in a large frying pan until they begin to become translucent. As the onions cook, peel the garlic cloves and using a garlic press, add the garlic mush to the pan of onions. Once the onions begin to sweat, add the pork neck bones. Be sure to brown the pork neck bones well on every side.

While the pork neck bones brown, open the cans of tomato sauce and tomatoes and dump their contents into the roaster. Add the chicken bullion paste to the tomato mixture. When the pork neck bones have browned, add the necks bones along with the onions and garlic to the tomato mixture. Allow these flavors to cook for a bit.

Add the wine and seasonings to taste. Allow to cook a bit longer so that the flavors can mix.

Once your sauce is done, you can pressure can it to save for the future or freeze it in convenient 1 quart containers.



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