Grandma Vitali's spaghetti sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 T of shortening (Crisco)
1/2 T chopped parsley.
1/2 small onion
1 clove of garlic
3-6oz cans of tomato paste
6-6ozcans of water
1lb beef neck bones
Salt to taste
Pepper to taste
3 medium bay leaf
pinch of oregano
1/8tsp allspice
pinch of nutmeg
pinch of Italian seasoning
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Directions: |
Directions:In a large saucepan add Crisco over medium heat.
Add onion and cook until translucent.
Add the garlic and cook until fragrant.
Add the parsley and neck bones.
Add the tomato paste and allow to cook and start to turn brownish in color scraping the bottom of the pan.
Add the 6 -6oz cans of water and stir until the paste loosens up.
Add the bay leaves, oregano, allspice Italian seasoning, and cloves. Bring the sauce to a simmer for one hour. Taste and adjust the seasoning and simmer for two more hours stirring and tasting. |
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Number Of
Servings: |
Number Of
Servings:Boat Load |
Preparation
Time: |
Preparation
Time:1 gallon of wine and stories |
Personal
Notes: |
Personal
Notes: This recipe comes from my dads' sister Anita. The one thing I learned from each of my dad's siblings is the small variations of this recipe. I can picture them all sitting around the table talking quietly of course as to what was in the actual recipe. I know my father's (Rudy) version is, for the most part, the same but with the addition of beef ribs and pork. My mother uses salt pork. His brother Julio and Alex had their touch to this recipe also.
One day a summit will be called, and God will have to deal with these kids.
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