1)Preheat oven to 400° F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
2)Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
3)Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add whole peeled tomatoes, tomato paste, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally until sauce reduces, 4 to 6 hours.
4)Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
5)Add choice of meat to sauce during the last ½ hour of cooking.
6)For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
7)Cooking Option: Cook a pound of pasta in ½ gallon water, just until al dente. After sauce has cooked add ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.
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Directions
1)Preheat oven to 400° F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat.
2)Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes.
3)Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add whole peeled tomatoes, tomato paste, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally until sauce reduces, 4 to 6 hours.
4)Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
5)Add choice of meat to sauce during the last ½ hour of cooking.
6)For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
7)Cooking Option: Cook a pound of pasta in ½ gallon water, just until al dente. After sauce has cooked add ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.