Nona’s Spaghetti Sauce

This is the very foundation of all my Italian cooking/recipes.  The secret to Nona’s sauce is the use of pork bones.  You can use any type of pork but it must have a bone in it.  I have used pork neck bones, country style ribs, bone-in chops, etc.  I usually double the recipe below and freeze the leftovers.  Another thing you can do is while making this sauce make up a bunch of meatballs and throw them in as well.  Don’t bother browning them, just place them in the pot raw and let them simmer along with the sauce.

2-3 Country Ribs
1 pound Ground beef
2 Garlic cloves, minced
2 medium Onion(s), minced
2, 15 ounce cans Tomato sauce
2, 6 ounce cans Tomato paste
1, 15 ounce can Chicken broth
1 tablespoon Oregano
1 teaspoon Rosemary
pinch Sugar

Brown meats, onions and garlic.

Add remaining ingredients.

Simmer for 3 hours.

Remove meat from bones and discard bones.

Makes about 2 quarts.

BBQ techniques, family recipes