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boneless neckbone & meat ball pasta gravy

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I purchased these neck bones on sale, & although I can eat them just seasoned with Mustard or BBQ Sauce, I knew my husband would appreciate them more if I added them too something. So I decided to make a Spaghetti Gravy & add the meat from the neck Bones to it, to make it more flavorful. I hadn't made Pasta in quite some time, my husband decided to help me in the kitchen, & he chose Fettuccini & Whole Wheat Spaghetti, to add a little extra fiber. This is a semi home made sauce, in that I chose to use Jarred Pasta sauce. The chunky veggies and spices made a big difference in flavor.

►
(1 rating)
yield 6 -8 or more depending on portion size
prep time 25 Min
cook time 1 Hr 55 Min
method Stove Top

Ingredients For boneless neckbone & meat ball pasta gravy

  • 4-5 lb
    meaty pork neck bones (seasoned & cooked, meat removed from bone)
  • 2 lg
    onions, chopped
  • 2 lg
    bell peppers, deseeded & chopped
  • 2 can
    14 1/2 oz. diced tomatoes
  • 1 can
    6 oz. tomato paste
  • 2 pkg
    1.25 oz. dry spaghetti sauce mix
  • 1 tsp
    nutmeg
  • 2 tsp
    italian seasoning or oregano
  • 2 tsp
    sugar or splenda
  • 1 tsp
    each kosher salt & coarse black pepper (or to your taste)
  • 1 1/2-2 lb
    frozen meat balls
  • 2 jar
    24 oz. spaghetti sauce (your favorite brand)
  • 4-5 clove
    garlic, minced
  • 1 c
    grated parmesan cheese
  • 1 lb
    pasta of choice ( i used fetuccini) (cooked according to directions
  • 1 pkg
    13 1/4 oz whole wheat pasta (optional, or your choice) cooked according to directions
  • 2 Tbsp
    olive oil or canola oil

How To Make boneless neckbone & meat ball pasta gravy

  • 1
    Season Neck Bones with spices of your choice. I used minced onion, granulated onion & garlic Powder, kosher salt, coarse Black pepper, sumac (or lemon zest) 2 bay leaves, and cook until meat falls off the bones. Allow to cool and remove all visible fat from pot. (I COOKED ONE DAY & REHEATED THE NEXT DAY) Then reheat, and remove meat from the bones when it has had time to cool enough to handle. SAVE THE MEAT TO BE ADDED TO THE SAUCE.
  • 2
    Chop the onions and peppers.
  • 3
    Add the oil to a large skillet, and heat over low heat.
  • 4
    Add the chopped onions and peppers to skillet along with the minced garlic, then allow to cook over medium low heat.
  • 5
    Next add the diced tomatoes & tomato paste & stir to blend mixture together.
  • 6
    Then add the dry spaghetti sauce, and stir to blend. Cook slowly over low heat stirring as you go to prevent sauce from sticking.
  • 7
    Now add nutmeg, Italian seasoning, garlic powder if desired, & salt and pepper to taste, and stir to blend and continue cooking over low heat about 15 minutes.
  • 8
    Next add the jarred Spaghetti sauce, stir to mix well and continue cooking.
  • 9
    Remove meat from bones while sauce is cooking.
  • 10
    Add the meat to the sauce mixture, and then add the precooked frozen meat balls. Continue cooking slowly, stirring occasionally to prevent sticking.
  • 11
    Add grated parmesan cheese, and stir to blend into sauce. Cook for a total of about 1 1/2 to 2 hours, or longer if you have the time, but REMEMBER TO STIR TO PREVENT SAUCE FROM STICKING.
  • 12
    COOK PASTA ACCORDING TO DIRECTIONS. Then spoon onto a serving platter.
  • Boneless Neck Bone & Meat Ball Pasta Gravy
    13
    Add Meaty pasta sauce and extra grated cheese if desired. Serve with your favorite garlic bread, and tossed salad if desired.
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