1. Heat a stock pot on medium high heat. 2. Heat the oil and brown the neck bones. 3. Remove the neck bones and wrap in cheesecloth (the neck bones will fall apart after cooking so long and the cheesecloth will prevent small bone splinters from ruining the sauce). 4. Fry the tomato paste for about a minute stirring constantly. 5. Add the tomato puree and 2-3 cans of water until you get a nice consistency (it should be a little more watery than store bought sauce). 6. Add the neckbones and simmer for about an hour. 7. Add the seasonings and the meat and simmer for an additional two hours or more. 8. Serve with fresh bread as a dipping sauce or over pasta, etc. ---------------------------------------------------------------------------
Nutrition
Ingredients
