Spaghetti Sauce Made with Pork Neck Bone Italy 1870 1900
Transport your taste buds to the rustic kitchens of Italy with this hearty Spaghetti Sauce made with Pork Neck Bones, a recipe steeped in tradition from the late 19th century (1870-1900). This slow-simmered sauce builds layers of flavor using tender pork neck bones, aromatic vegetables, rich tomato paste, and a splash of dry red wine. The long, gentle cooking process allows the meat to infuse the sauce with its savory essence, creating a robust and velvety base that clings beautifully to every strand of spaghetti. Enhanced with fresh basil, dried oregano, and a subtle hint of sweetness to balance the acidity, this old-world Italian classic is perfect for a family gathering or Sunday dinner. Serve it steaming hot over pasta and garnish with fresh herbs for an authentic dining experience. Keywords: traditional Italian spaghetti sauce, pork neck bones, slow-simmered sauce, rustic Italian recipe.
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Recipe Information
Ingredients
- 2 pounds Pork neck bones
- 2 tablespoons Olive oil
- 1 large, finely chopped Yellow onion
- 4 minced Garlic cloves
- 1 medium, finely diced Carrot
- 1 finely diced Celery stalk
- 2 28-ounce cans Canned whole peeled tomatoes
- 2 tablespoons Tomato paste
- 1 cup Dry red wine
- 1 Bay leaf
- 6 Fresh basil leaves
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Black pepper
- 1 teaspoon Sugar (optional)
- 1 pound (for serving) Cooked spaghetti
Instructions
Rinse the pork neck bones under cold water and pat them dry with paper towels.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Brown the pork neck bones in batches, cooking for 3-4 minutes on each side until golden. Remove the pork neck bones and set them aside on a plate.
In the same pot, add the chopped onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pot with dry red wine, scraping up any browned bits at the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the canned tomatoes, crushing them with your hands or a spoon as you add them to the pot.
Return the pork neck bones to the pot and stir well to combine.
Add the bay leaf, fresh basil leaves, dried oregano, salt, and black pepper to the pot. Stir to incorporate.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and let the sauce cook for 2.5 to 3 hours, stirring occasionally to prevent sticking. If the sauce becomes too thick, you can add a small amount of water or broth.
Taste the sauce and adjust the seasoning with additional salt, pepper, or a teaspoon of sugar if needed to balance the acidity of the tomatoes.
Once the pork neck bones are tender and the meat is falling off the bone, remove them from the sauce. If desired, shred the meat and return it to the sauce, discarding the bones.
Serve the sauce hot over cooked spaghetti. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 195.0 g | 71% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 23.8 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
