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Italian spaghetti sauce over spaghetti pasta

Italian Spaghetti Sauce

Making classic Italian spaghetti sauce with a secret ingredient is a rich delicious way to enjoy a savory nutritious meal eve the kiddos will love.
Course Sauce
Cuisine Italian
Keyword How Do I Make Italian Spaghetti Sauce Recipe, How To Make Italian Spaghetti Sauce Recipe, Italian Spaghetti Sauce, Italian Spaghetti Sauce Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12 Servings
Calories 155kcal
Author Kathleen


  • 2 pounds pork neck bones
  • salt
  • pepper
  • 1/2 pound ground beef 80/20
  • 1 cup onion diced
  • 1/4 cup carrot grated
  • 8 cloves garlic rough chopped
  • 1 cup red wine
  • 2 (28-ounce) can crushed tomatoes
  • 1 (15-ounce can) tomato sauce
  • 4 ounces tomato paste
  • 1 1/2 cup water more if needed to thin sauce
  • 2 tablespoons Italian seasonings
  • 1 tablespoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup Parmesan cheese grated


  • Dry off neck bones with paper towels. Place in a medium mixing bowl and toss with 3 teaspoons salt and 1 teaspoon black pepper. Let sit for 30 minutes.
  • Meanwhile, in a large soup pot, brown the ground beef. Remove to a paper towel-lined plate; set aside.
  • Add the neck bones to the same pot and brown in batches, allowing about 1/2 inch pan space to show between pieces. Remove to a plate; set aside. Drain and discard all but 2 tablespoons of the rendered fat.
  • Add the onions, carrot, and garlic and cook over medium-low heat until the onion is translucent. Turn up the heat a bit, add the wine, and deglaze the pan, making sure to scrape up all the brown bits.
  • To pot add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, rosemary, red pepper flakes, and 1 cup water. Add ground beef and neck bones back to the pot. Bring to a boil, reduce heat immediately and simmer for 2- 3 hours, stirring occasionally, until sauce thickens. Stir in parmesan and cook for another 30 minutes. Sauce can be thinned with water.


Makes enough for 2 pounds of pasta.
I use half and freeze the other half. This freezes beautifully.


Serving: 1/12 of the recipe | Calories: 155kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 399mg | Potassium: 316mg | Fiber: 4g | Sugar: 9g | Vitamin A: 735IU | Vitamin C: 15.1mg | Calcium: 116mg | Iron: 2.9mg