This first thing I had to find was "Pork Neck Bones", as you can tell this recipe is not from my father's side of the family. wink wink "pork"... these gave a beautiful light coating in the pan of pork grease as they were browning to perfection!
I'm very bold with my flavors in cooking, so in tweaking the recipe I added a whole bulb of garlic versus 3 cloves.
After the neck bones browned, I put in the onions to be cooked and browned with the garlic in the grease...
In another skillet I browned 1 1/2 llbs of lean ground beef, this was delicious without having all that extra grease.
They were cooked all the way, as they would simmer in the sauce for 3 hours, but they looked and smelled fantastic!
4 cans of tomato paste and boiled water added to the pot...
in continuing my bold flavors I doubled the fennel seed amount by 2 teaspoons...
same with the fresh orgeno, and basil...
After about an hour this is what the sauce looked like, but it continued to simmer on very low heat for 2 more hours before I pulled out the neck bones and pulled any pork from them and put them back in the sauce! (as the cook there was a lot of "tasting" going on for 3 hours)
Finished product... I'd have to say that all in all it was probably about $5-$10 in ingrediants but this was the best red sauce that I have ever eaten in my life, better than any restaurant!
It even made enough for me to fill a mason jar after what we put on our spaghetti for supper, so guess what we will be having again sometime this week!
