Directions:
- Heat a stock pot on medium high heat.
- Heat the oil and brown the neck bones.
- Remove the neck bones and wrap in cheesecloth (the neck bones will fall apart after cooking so long and the cheesecloth will prevent small bone splinters from ruining the sauce).
- Fry the tomato paste for about a minute stirring constantly.
- Add the tomato puree and 2-3 cans of water until you get a nice consistency (it should be a little more watery than store bought sauce).
- Add the neckbones and simmer for about an hour.
- Add the seasonings and the meat and simmer for an additional two hours or more.
- Serve with fresh bread as a dipping sauce or over pasta, etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.29 Kcal (2492 kJ) | ||
| Calories from fat | 304.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.8g | 52% | |
|---|---|---|---|
| Cholesterol | 183.67mg | 61% | |
| Sodium | 1525.26mg | 64% | |
| Potassium | 1044.34mg | 22% | |
| Total Carbs | 5.37g | 2% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 66.88g | 134% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 221.87 Kcal (929 kJ) | ||
| Calories from fat | 113.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 52% | |
|---|---|---|---|
| Cholesterol | 68.46mg | 61% | |
| Sodium | 568.49mg | 64% | |
| Potassium | 389.24mg | 22% | |
| Total Carbs | 2g | 2% | |
| Sugars | 1.09g | 12% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 24.93g | 134% | |
| Vitamin C | 2.3mg | 10% | |
| Iron | 0.3mg | 4% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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