Marinara

So my friend asked me for a recipe for the marinara sauce that I make. I happily gave her the recipe or what I guestimated the amouts were that I threw in the pot. When I asked her how it came out she said good but it was a little salty for her taste and a little spicy. Another time my roommate wanted to make my yellow squash casserole. She didn't follow the recipe and she used an entire stick of butter. The casserole came out good but it was waaaaaaaaayyyyyyyyy tooooooo buttery. There were little butter volcanos on the top of it.

So this has prompted me to write this blog post. It is my belief that recipes are foundations, and I also know that I am still learning how to write recipes and test them and then re-write them. I come from the old school way of cooking where nothing is really measured and all of the ingredients are incorporated the way that you or your mother has done it. No measuring cups, spoons or other utensils.

I tell Brian that I have turned into a little old Italian woman because I must always have a supply of this sauce on hand. If there is none in the freezer I feel as though the dynamics of our household are going to break down and chaos will soon follow!

I hope this recipe can be a foundation. Adjust it to suit your personal taste and preferences, if you like it spicy add more red pepper flakes, if you have fresh basil throw that it. If you try it let me know what you think

Marinara Sauce

2 28 oz cans of crushed tomatoes in puree or sauce
1 28 oz can tomato sauce
2 16 oz cans tomato paste
2-3 dried bay leaves
1/2 tsp red pepper flakes
1 1lb package of pork neck bones
4 tbs. olive oil
2 medium onions minced
4 tbs. minced garlic
5 tbs. dried basil
1/4 c. granulated sugar
Salt and pepper, to taste

In a large stock pot over medium high heat brown neck bones and pepper flakes in oil. When browned add onions and sauté until translucent (5 minutes). Add garlic and cook until you can smell the garlic, about 3 minutes stirring constantly to avoid burning or browning of garlic. Open all cans, with a pair of kitchen sheers cut tomatoes into chunks while still in can. Add tomato paste to garlic and pork in pot and stir, add tomato sauce and stir. Add chopped tomatoes and stir. Stir in basil, sugar, 1/2 28 oz can of water, and salt and pepper (to taste I use about 3 tbs of salt and season as sauce cooks) and 1 tsp pepper.
Simmer over very low heat covered (leaving lit partially uncovered) for about 3 hours stirring frequently.
Sauce may be stored in freezer.