Recipe(tried): Pasta Sauce - Nettie's Pasta

A tried & true recipe for pasta sauce.

Nettie's Pasta

Meatballs

2 lb. Hamburger meat
1 lb. Italian sausage (I used Owen's)
2-3 cloves of minced garlic
1 C. bread crumbs
1 C. Romano grated cheese
3 beaten eggs (use 1 egg per pound of meat)
1 tsp. Parsley
1 tsp. Garlic powder
Salt & pepper to taste

Combine all ingredients in a large bowl and mix well. Make into meatballs. Make approximately 12 meatballs per pound of meat. Set aside.

Sauce

5 cans tomato paste (I use 3 large 12 oz. cans)
2 (8 oz.) cans tomato sauce
2 tsp. Basil
1 tsp. Garlic powder
Salt & pepper to taste
2 Tbs. Sugar
Water
1 clove minced garlic
1 small onion chopped
- lb. Pork neck bones

In a fry pan brown the neck bones. Remove and drain on paper towels. Add chopped onion and garlic. Saut until tender.

In a large (greater than 8 qt) saucepan add the tomato paste and sauce. Add the Basil, garlic powder, salt, pepper, and sugar. Add enough water to make approximately 8 qt. Bring to a boil. Add the neck bones and saut ed onion and garlic.

Bring the sauce back to a boil. Slowly add the meatballs one at a time. Simmer the sauce at a low boil for approximately 3 hours or until the sauce coats the spoon when mixed. Be carefully mixing not to break the balls.

Optional: May brown approximately 1 lb. of Italian Sausage links and add to the sauce with the neck bones. Brown the sausage in the fry pan and drain on paper towels.

Note: Add spices to your preference. She does not measure when making. I usually add 1 tsp. of oregano.