Because it is completely consumed after my family members have each had their fill, I only know how to make this marinara sauce in batches of three gallons.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 96 |
| Yield: | 3 gallons |
Ingredients
- 3 gallons water
- 3 cups white sugar
- 1 (16 ounce) can tomato paste (such as Contadina®)
- 1 cup dried basil
- 1 cup dried minced onion
- ¼ cup dried oregano
- ¼ cup granulated garlic
- ¼ cup salt
- 1 ½ teaspoons cayenne pepper
- 1 pork neck
Instructions
- Stir water, sugar, tomato paste, basil, minced onion, oregano, granulated garlic, salt, cayenne pepper, and pork neck together in a large pot.
- Bring the mixture to a simmer and cook until thickened to desired consistency, about 30 minutes.
- Remove pork neck bones to serve.
Reviews
This is an excellent combination of flavors but needs scaled down. Pork neck bones make a wonderful flavorful sauce if you brown them first in some evoo, add paste, sauce, herbs, a tablespoon of sugar, a little water and simmer for an hour or so. Yum! I would keep garlic and onion amts.
I scaled down this recipe considerably. I ended up adding a can of diced tomatoes in the end because I couldn’t get that “tomato paste” taste to ebb. It is a good base when you eliminate the sugar, I’ll give it that. Add some fresh or canned tomatoes and it will please even the pickiest Italian eaters. Thank you teame for your recipe.
a good basic starting point for pizza and spegiti sauce I did the recipe in thirds and had alot