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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a LARGE pot, brown the pork neckbones in a little olive oil; set aside. | 2. Brown hot Italian sausage, then add stew meat and brown; set aside. | 3. Pour off some of the grease, then return all meats to the pot, with the 5 cloves of minced garlic; cook garlic briefly with the meats. | 4. Add the two 28 ounce cans of crushed tomatoes, the 6 oz. | 5. can of tomato paste, beef broth, oregano, basil and pepper. | 6. Simmer, partly covered (my pot lid has little"vents") for at least two hours- the longer, the better! | 7. Stir occasionally to loosen a little meat from the pork neckbones. | 8. Add salt to taste; correct seasoning. | 9. Serve with your favorite pasta, with sausage on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork neck	2	lb		806.9352	0.0	179.5204	4.5333
hot italian sausage	1	lb		806.9352	0.0	179.5204	4.5333
beef stew meat	1 1/2	1/2		673.5855	53.4106	30.0052	37.6255
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
beef broth	2	cups		33.6	0.192	5.472	1.056
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
basil	3	teaspoons	dried	0.6095	0.0702	0.0835	0.017
pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.