Sauces can add interest to a dish or can essentially be the dish, as with pasta sauces.
Table of Sauces
Italian Pork Neck Gravy

Italian Pork Neck Gravy

Pork neck gravy

This is a hearty sauce for any sort of pasta.

Clean and dry the pork neck bones. Brown them in the oil in a large (12- or 16-qt.) stock pot with the garlic, salt and pepper. Remove the neck bones and lightly sautée the onions, celery, and carrot. Add the other ingredients to the stock pot, return the neck bones, bring to a high simmer on medium heat, then lower to a slow simmer, half-covered, for about 2 hours, stirring every 20 minutes. Remove the bones, strip the meat from them, return the meat to the sauce, and finish simmering for about another hour, or until the sauce has the desired thickness. Remove the bay leaves.

Serve over pasta of choice. The remainder may be kept frozen.

Yield: About 4 quarts

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