Spaghetti Sauce Made With Lamb Neck Bone! Italy 1870-1900!

Total Time: 4 hrs 35 mins Preparation Time: 35 mins Cook Time: 4 hrs

Ingredients

• Servings: 15
• 4 lbs lamb neck bones
• 4 garlic cloves
• 3 tablespoons olive oil
• 5 quarts tomato sauce
• 4 (6 ounce) cans tomato paste
• 2 quarts water
• 2 tablespoons basil
• 2 tablespoons oregano
• 1 tablespoon parsley flakes
• 1 tablespoon rosemary
• 1/2 cup parmesan cheese
• 1/2 cup romano cheese
• 1 tablespoon salt and pepper
• 1 teaspoon hot pepper flakes
• 1/2 cup red wine

Recipe

• 1 in a large pot, add olive oil, smash garlic with clever until flat, add to pot.
• 2 cook garlic until golden brown, not burnt!
• 3 remove garlic.
• 4 add lamb neck bones, brown, put garlic back in the pot.
• 5 add tomato sauce, tomato paste and all other ingredients. simmer 2 hours with lid on. the second 2 hours remove lid stirring occasionally, until desired thickness.
• 6 remove lamb neck bones, let cool a little, remove meat from bones, add back to sauce.
• 7 the last half hour add cheese. freezes very well.