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Uncle Richard’s Famous Pasta Sauce

Yields1 Serving

 2 tbsp olive oil
 4 garlic cloves finely chopped
 1 tbsp fresh basil, finely chopped
 2 large, fresh tomatoes (peeled)
 2 large bottles of homemade tomato sauce (with basil) OR
 4 28 oz cans Cento Pomodori Pelati or Tomato puree - peeled tomatoes with basil
 3 large pork neck bones or pork ribs
 Uncle Richard's famous Meatballs
1

Be sure to read this recipe carefully, because you can either use the homemade tomato sauce (which almost no one has) OR you can use the Cento canned tomatoes, which are the closest I've ever come to my mom's or Uncle Richard's canned tomatoes. But don't use both.

Pour the olive oil in a large, deep pot and saute the garlic and herbs for a minute. Then add the whole tomatoes, pulverizing them with a masher. Then let the mixture cook down until some of the water boils off. Then add the canned sauce and stir to combine.

Once you've fried all the meatballs, then fry the pork neck bones in the same oil and add the pork to the sauce. Add the fried meatballs (you don't have to add them all, you can save some in the freezer for your next sauce). Add the pork to the sauce and let it cook with the meatballs for about an hour, or until the pork is tender.