Hitting the sauce

On a complete fluke, I found a 1/2 pound of fresh beef neck bones at Albertson’s for 45 cents. I couldn’t pass up such a good deal, so I took them home.

I poked around on the ‘net for a while, not knowing what to do with them (as I’ve never seen them for sale before), I found a recipe for a tastey pasta sauce.

1 large onion, chopped
3 cloves garlic, minced
1/2 lb beef neck bones
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano

(sweat covered, until onion is translucent)

Add:

2 cups water
1 cup red wine
28 oz tomato sauce
14 oz stewed tomatoes
12 oz tomato paste
1 lb ground beast (angus sirloin!)

Break up the beef as much as possible (or make meatballs, and add to end of cooking), and simmer for a couple hours until thick and yummy (stirring occasionally). The meat breaks down into the sauce adding a nice depth & texture.

Makes enough sauce to feed four, I’m sure.