Wednesday, April 14, 2010
This is not a typo, this is how Scott really spelled this sauce. He came up with this recipe many years ago and everyone loves it. I remember when Scott had a lot of us over for dinner one night: our folks, Bob and I, Kym, Bob, and Chad, and uncle Tom. We had a great time and enjoyed the food. This makes a huge amount of "soss" but you can freeze or can some for a later date.
In cheese cloth add:
2 Tbls. dried basil
2 Tbls. oregano
5 Tbls. parsley
1 bay leaf
3 cups chopped onion
3 cups chopped celery with leaves
1 #10 can of plum tomatoes (industrial-sized)
4 cups strong beef broth
12 ounce tomato paste
1 pound pork necks wrapped in cheese cloth
Tie the herbs up in the cheese cloth so that they won't come out; set aside. In large pot saute' onion and celery till translucent. Add tomatoes, broth, tomato paste, pork necks and herbs to the pot and bring to a slow boil, stirring every 15 minutes for an hour. Simmer for 3 hours, stirring occasionally. Remove the pork necks and herbs; dispose. Use for spaghetti, lasagne, or any other dish calling for sauce.