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.
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