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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 15 |
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This is from Italy around the Tuscan area! Enjoy! Ingredients:
4 lbs pork neck bones |
5 garlic cloves |
5 quarts tomato sauce |
5 -6 ounces tomato paste |
3 quarts water |
2 tablespoons oregano |
2 tablespoons basil |
1 teaspoon rosemary |
1 tablespoon hot pepper flakes |
1 tablespoon parsley flakes |
5 whole bay leaves |
salt and pepper, to taste |
1/2 cup parmesan cheese |
1/2 cup olive oil |
2 cups red wine |
Directions:
1. In a large pot add oil on medium low heat.
2. Add pork neck bones until browned, remove and set aside.
3. Add whole crushed garlic cloves,heat until lightly browned, Not burnt.
4. After garlic is browned,put neck bones back in the pot and add all ingredients except cheese.
5. Cook on low simmer for 2 hours with lid on!
6. Remove lid and simmer for 2 more hours, adding cheese the last half hour.
7. This freezes very well.
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