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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a stock pot on medium high heat. | 2. Heat the oil and brown the neck bones. | 3. Remove the neck bones and wrap in cheesecloth (the neck bones will fall apart after cooking so long and the cheesecloth will prevent small bone splinters from ruining the sauce). | 4. Fry the tomato paste for about a minute stirring constantly. | 5. Add the tomato puree and 2-3 cans of water until you get a nice consistency (it should be a little more watery than store bought sauce). | 6. Add the neckbones and simmer for about an hour. | 7. Add the seasonings and the meat and simmer for an additional two hours or more. | 8. Serve with fresh bread as a dipping sauce or over pasta, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		806.9352	0.0	179.5204	4.5333
pork neck	2	lb	bone	806.9352	0.0	179.5204	4.5333
tomato paste	3	cans		418.2	96.441	22.031999999999996	2.397
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
italian seasoning	3	tablespoons		806.9352	0.0	179.5204	4.5333
some kind meat italian				806.9352	0.0	179.5204	4.5333

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