How to Make Diane’s Italian Sauce
You MUST make this sauce! It is THE best Italian sauce ever encountered
since the dawn of man. It’s true.
Two 29 oz. cans tomato puree.
2 cans tomato paste.
1 package pork neck bones.
1 package Italian sausage.
5 garlic cloves.
3 strands parsley.
1 palm full of basil.
1 cup Romano cheese.
4 tbs. cooking oil.
Salt and pepper.
1. In a large Dutch oven, add the oil (the oil must cover the bottom of your pan, so use more if
necessary), meat, garlic cloves (chopped), parsley (chopped), 1 palm full of basil, 2 small hand fulls of Romano
cheese, and salt and pepper to cover the meat.
2. Cook on medium heat, stirring frequently, and incorporating all ingredients together. Cook the meat until it
is browned thoroughly.
3. Once browned, add the tomato puree and paste. For every can of puree and paste used, add an equal share of water
(one can of puree to one can of water).
4. Cook the sauce for about 3 to 4 hours on low heat and stir frequently. This may seem like a long time, but it
is necessary (this is the secret). You should cover the Dutch oven, but not completely. Angle the cover in such
a way to allow heat to escape.
5. Periodically taste the sauce to determine if it needs additional seasoning like salt or pepper.
6. Once the sauce is done, serve over cooked pasta of your choice, and a good loaf of Italian bread with butter.
7. You can freeze the leftover sauce in plastic containers for a few months.