Classic Italian Meat Sauce with Fresh Herbs
This rich and savory Italian meat sauce, known as 'gravy' in some circles, is a beloved family recipe that showcases the aromatic flavors of fresh herbs and the depth of pork and veal neck bones. The combination of crushed tomatoes, tomato puree, and paste, enhanced by Chianti and minced onions, creates a luscious and robust sauce that clings beautifully to pasta. The use of quality meats, such as neck bones, not only adds flavor but also a satisfying texture. This dish is perfect for large gatherings, with the option to make tender meatballs which can be served alongside or within the sauce. As tradition dictates, serve it generously garnished with freshly grated Parmigiano-Reggiano cheese. With its comforting aroma and hearty taste, this sauce is sure to become a staple in your kitchen for family dinners and special occasions alike.
N/A
Servings
50
Calories
18
Ingredients
Ingredients
Italian Meatballs
12 (Uncooked)
Extra Virgin Olive Oil
5 tablespoons (Divided)
Vidalia Onion
1 medium (Minced)
Pork Neck Bones
1 (Whole)
Veal Neck Bones
1 (Whole)
Garlic Cloves
3 (Minced)
Crushed Tomatoes
3 (28 ounce) cans (Canned)
Tomato Puree
1 (28 ounce) can (Canned)
Tomato Paste
1 (18 ounce) can (Canned)
Chianti Wine
1 cup (N/A)
Vegetable Broth
1 cup (N/A)
Fresh Basil
2 tablespoons (Chopped)
Fresh Parsley
1 teaspoon (Chopped)
Fresh Oregano
1 tablespoon (Chopped)
Fresh Bay Leaves
2 (Whole)
Sea Salt
2 teaspoons (N/A)
Fresh Ground Black Pepper
2 teaspoons (N/A)
Parmigiano-Reggiano Cheese
1/2 cup (Grated)
Instructions
1
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the uncooked meatballs and cook until browned on all sides, about 8-10 minutes. Remove them from the skillet and set aside, retaining the oil in the pan.
2
Add the remaining olive oil to the skillet with the leftover oil from the meatballs. Add the minced Vidalia onion and sauté for about 5 minutes, until softened and translucent.
3
Introduce the pork and veal neck bones to the skillet, continue cooking for an additional 3 minutes to allow the flavors to meld.
4
Add the minced garlic and cook for 2 more minutes, stirring frequently to prevent burning.
5
Carefully stir in the crushed tomatoes, tomato puree, and tomato paste, one can at a time. Mix well before adding the Chianti, vegetable broth, fresh herbs, sea salt, and black pepper.
6
Increase the heat to medium-high and bring the sauce to a boil. Once boiling, reduce the heat to medium-low and simmer uncovered for 2 hours, stirring frequently to prevent sticking.
7
After 2 hours of simmering, add the grated Parmigiano-Reggiano cheese and the browned meatballs back into the sauce. Allow it to continue simmering for another 2 hours, stirring frequently for even flavor distribution.
8
Finally, remove the neck bones and bay leaves from the sauce and discard them. Taste and adjust seasoning with additional salt and pepper as needed before serving over your favorite pasta.
Nutrition Information
3.2
Fat
4
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Italian Meat Sauce with Fresh Herbs?
It is a rich, savory Italian sauce, often referred to as 'gravy,' that features deep flavors from fresh herbs, pork, and veal neck bones.
How many meatballs are used in this recipe?
The recipe calls for 12 uncooked Italian meatballs.
What type of onion is recommended?
One medium minced Vidalia onion is recommended for its sweetness and flavor.
Why does the recipe use neck bones?
Pork and veal neck bones are used to add significant depth of flavor and a satisfying texture to the sauce.
What kind of oil should I use for sautéing?
The recipe specifies using 5 tablespoons of extra virgin olive oil, divided.
How long should the meatballs be browned?
Brown the meatballs in a skillet for approximately 8 to 10 minutes until they are browned on all sides.
Do I need to keep the oil after browning the meat?
Yes, you should retain the oil from the meatballs in the pan and add the remaining olive oil to sauté the onions.
How long do I sauté the onions?
The minced Vidalia onion should be sautéed for about 5 minutes until softened and translucent.
When should the garlic be added?
Add the minced garlic after the neck bones and cook for 2 more minutes, stirring frequently.
What types of tomato products are required?
The sauce uses three 28-ounce cans of crushed tomatoes, one 28-ounce can of tomato puree, and one 18-ounce can of tomato paste.
What kind of wine is used in the sauce?
The recipe calls for 1 cup of Chianti wine to enhance the robust flavor profile.
Does this recipe include broth?
Yes, 1 cup of vegetable broth is stirred into the sauce before simmering.
Which fresh herbs are needed?
The recipe requires fresh basil, fresh parsley, fresh oregano, and whole fresh bay leaves.
How long is the total simmering time?
The total simmering time is 4 hours: 2 hours initially, and another 2 hours after adding the cheese and meatballs.
Should the sauce be covered while simmering?
No, the sauce should be simmered uncovered and stirred frequently to prevent sticking.
When do I add the Parmigiano-Reggiano cheese?
Add 1/2 cup of grated Parmigiano-Reggiano cheese after the first 2 hours of simmering.
What should I do with the neck bones before serving?
Remove and discard the pork and veal neck bones along with the bay leaves once the simmering is complete.
How is the sauce best served?
It is best served over your favorite pasta and garnished generously with freshly grated Parmigiano-Reggiano cheese.
How many calories are in a serving of this sauce?
There are approximately 50 calories per serving.
What is the fat content per serving?
The sauce contains 3.2 grams of fat per serving.
How many grams of protein does it have?
The sauce provides 2 grams of protein per serving.
How many carbohydrates are in each serving?
There are 4 grams of carbohydrates per serving.
What type of salt should I use?
The recipe recommends using 2 teaspoons of sea salt.
Can this recipe be used for large gatherings?
Yes, this hearty sauce is perfect for large gatherings and family dinners.
How much fresh oregano is required?
The recipe calls for 1 tablespoon of chopped fresh oregano.
When do you add the meatballs back into the sauce?
The browned meatballs should be added back into the sauce after the initial 2-hour simmer.
What are the common tags for this recipe?
Common tags include Italian, sauce, meat sauce, pasta, fresh herbs, homemade, traditional, and comfort food.
Is fresh ground black pepper used?
Yes, the recipe includes 2 teaspoons of fresh ground black pepper.
How many garlic cloves are needed?
You will need 3 minced garlic cloves.
What is the primary vegetable ingredient in the sauce base?
The base is primarily made of crushed tomatoes, tomato puree, and tomato paste.