Grandma Clyde'sWorld Famous Pasta Sauce
3:12PM on November 10, 2008

 PASTA SAUCE

In a 22 QT (or Bigger) Pan Brown the following:

Approximately 2 pounds Pork Neck Bones**
Approximately 2 pounds Beef Neck Bones**
Approximately 2 Pounds Italian Sausage
Approximately 20 to 22 Meat Balls (see meatball recipe on blog)
1 Large Onion
8 Cloves Garlic

Then add in:

3 Cans (29 oz) Tomato Sauce
3 Cans (29 oz) Tomato Puree
3 Cans (12 oz) Tomato Paste
1 Can (28 oz) Whole Tomatoes
To every can (10 Cans in all) add ¾ of a can of water.
1 ½ cups Dry Red Wine (use cheap wine here folks I use Carlo Rossi’s Paisano or Chianti)

Then add:

1 Hand full Basil (crush in hand while adding)
1 Hand full Parsley (crush in hand while adding)
1 Hand full Oregano (crush in hand while adding)
2 Tablespoons Backing Soda (this will get rid of the bitter taste of the acid from the tomatoes and give you a much better tasting sauce it will bubble up don’t worry this is natural)

NOW THE MOST IMPORTANT PART

Bring to a slight boil then turn down heat to low/simmer and let it cook a MINIMUM OF 24 HOURS remember all the meat went in RAW so it has to cook and cooking it slowly will release the flavors that make this sauce taste the way it does!!!!

This makes a lot of sauce but not to worry it freezes well but you can always half or quarter this recipe if you do not have a big enough pan.

**If you cant find the neck bones you can use any cheap type pork and beef such as soup bones, ribs, chops etc..