I have told you How Real Italians Make Spaghetti Sauce. Now, I am going to give you a little extra, to make it taste even better.
Real Italian spaghetti sauce, by itself, is delicious, no doubt. But if you are a meat lover, it may be a little too bland for your taste buds. Naturally, you want to doctor it up to give it a little more zing and pizzazz. Keep one thing in mind. When you make spaghetti, this is your spaghetti sauce. Whatever your taste requires, go for it. You can’t mess it up. The most common meat for spaghetti sauce is meat balls. Ground beef, ground chuck or ground round will certainly add to the flavor of the spaghetti sauce. Most kinds of pork are great in spaghetti sauce. I would recommend pork country style boneless ribs, cut up pieces of pork tenderloin, or Boston Butt. I once knew a man in Roosevelt City, Alabama who put hog head in his spaghetti sauce. I had the privilege of eating with him one evening, and found his sauce to be pretty good, but, a little greasy. Others like shrimp in their sauce. You can also add boneless chicken to your spaghetti. However, I must tell you that chicken does not do as much to enhance the flavor as some of the other things you can add to it. Now, hold on to your hats, because I am about to tell you something that will really sound bizarre. One of my all time best friends was a pastry chef in New Orleans. But don’t let his title fool you. This guy could cook anything. He added mussels to his spaghetti sauce. He just dropped them in, shell and all. The shells open as the sauce cooks. To my surprise, this was very delicious.
All of the above delicacies are great in spaghetti sauce. But there is one that I have not mentioned. This is the meat that Real Italians, like my mother, my grandmother before her, and my great grandmother before both of them, put in spaghetti sauce to really give it that extra zip that will practically put you in another world. That meat is neck bones. The best ones for spaghetti sauce are the fresh pork neck bones. Just lightly brown them in the oven, drop them into the pot, and let them flavor the sauce like nothing else can. They are not necessarily designed for eating, only because they don’t have that much meat on them. They are more for flavoring the sauce. However, if you can find a way to scrape a little meat from them, they are delicious, especially after they have been cooked in the sauce.
Now This is Real Italian Spaghetti Sauce.
I have had spaghetti sauce with neck bones all or my life. I can tell you, from experience, that it is out of this world. The next time you make spaghetti sauce, try it. I think you will agree with me.
In a few days, we will be adding a recipe for meat balls. The recipe was my grandmother’s recipe. She made them every Sunday, and I can assure, they disappeared so fast that it would make your head spin.
Thank you for spending this time with us. Continue to follow us, and we will make sure you eat the right way.
And remember, every time you sit at the table,
Enjoy Your Food !