Pork Neck Bone Gravy. Chicago/Italian Style

[troymeister]

This is my late Mom's recipe that I have worked hard to make duplicatable.

Salt to Taste
Pepper to Taste
3 Tbsps Olive Oil
2.5 lbs of Pork Neck Bones
1 Med Onion (Diced)
4 Cloves of Garlic (Minced)
1 TBSP Italian Seasoning
3/4 Cup Red Wine
2 28 oz Cans of Whole Plum Tomatoes (High Quality)
1 28 oz Can of Tomato Sauce
1 Tbsp of Sugar
1 6 oz can Tomato Paste

Generously salt and pepper pork neck bones.
In a large pot heat olive oil.
Brown pork neck bones on all sides (in batches if necessary) over medium to medium high heat.
Remove the neck bones from the pot, set aside.
Add onions and sauté 3-4 minutes
Add garlic, sauté onions and garlic until soft and translucent.
Add Italian seasoning, sauté until fragrant. (about 1 minute)
Add red wine, reduce by half.
Return pork neck bones to pot.
Add cans of tomatoes, mash the tomatoes with a fork or potato masher.
Add tomato sauce.
Bring to a simmer.
Add tomato paste and sugar.
Simmer for 4 to 5 hours.

Notes: Makes about 6 servings.

[58limited]

Thanks for posting this, I need to try it soon.

[gcdmd]

Nice write-up. Thank you. It should go great not just on pasta but also on rice.

Do you strain it at the end and pick out the bones from the solids? Sometimes pork neck bones break up into small pieces which can be very annoying when eating the final product.

BTW, as a point of information, the line about continuing to sauté the mixture after adding the dried Italian seasoning is called blooming the spices and is key to releasing flavor.

[troymeister]

I don't strain the mixture. Everyone prefers to go cave man style and eat right off the bone.

[klflowers]

Thanks for this. I grew up on neck bones, love the things. Going to try this one

[troymeister]

klflowers Your welcome. When you do make it, let me know how you added your style and changed it to suit your own tastes. I will try it your way. I am sure it will be more than delicious!

P.S. How is that Bad A**ed RV doing? So cool!!

[klflowers]

troymeister will do. Right now the rv is just sitting. I took it out for a weekend at the beginning of the year. It need some work, one of the slides is a little crooked. The thing is a boat, always working on it. But it is my baby.

[troymeister]

klflowers I feel your pain. I used to have a 30' sailboat on Lake Michigan. Understood.

[bbqLuv]

You Done Good

[holehogg]

Your "bones" look meaty. Do you buy them cut up as shown in pic. Sauce looks delish and could pass as a hearty stew.
I need to start making some of the sauces featured in the pit .... and home-made stock.
Every now and then I find a hunk of boneless pork neck. It does well low and slow for pulling. Also find them cut into chops for grilling (haven't yet tried).

[troymeister]

holehogg They are already cut up at the store. It looks like they are cut with the butcher’s band saw. I have never seen an un cut pork neck.

[ArizonaRob]

I make a similar sauce (not to debate sauce / gravy) but after I brown the neck bones I add some anchovies while sweating the onions and whole garlic. I then deglaze the pan with red wine. Add San Marzano tomatoes, salt and pepper and let it simmer for an hour. Then I add dried basil and run it through a food mill. Back into the pot and I add back the neck bones, meatballs and sausage. We serve the pasta with sauce and the meat as a separate course. That’s how grandma immigrated from southern Italy) taught me.

[Rob whatever]

Great first post, Rob. Great first name.

Rob

[RonB]

Welcome to The Pit.

[Draznnl]

Welcome to the Pit from the Florida Suncoast. Thanks for reviving this thread. I missed it the first time around.

[fzxdoc]

Thanks for adding your thoughts to this recipe, ArizonaRob , and welcome to The Pit. Thanks too for bringing this topic back up and dusting it off.

Kathryn