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Jun 5, 2012 06:26 PM

neck bones in tomato sauce

Usually I fry up some inexpensive cuts of pork to flavor my tomato sauce (gravy). I found some pork neck bones at a great price and plan to use those (don't care if it doesn't yield the usual tender meat. Considering the odd shape, I'm not sure that frying is the pest way to "brown" the meat. Can I bake them, or will I lose something by not doing the saute in olive oil? Thanks for your thoughts.

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  1. stymie,
    I've done them both ways and because they're just for flavor and not the meat, I've found that baking them was a better fit both from a flavor and a clean up point of view.


    1 Reply
    1. re: raskolnikov

      I also roast them ,then either transfer them to the top of the stove and simmer or continue in the oven covered with a cooked ragu or the raw ingredients to cook slow and low .I've stopped using neckbone and now use country style pork ribs .Years back my family would add pork skin rolled with parley/basil ,garlic and Romano bits tied with cord. This sauce was almost always served with a short macaroni such as Cavatelli,Rigatoni ,Ziti etc. Meat served on the side with salad and a good crusty bread that was called a Scaleda and from the bakery in Brooklyn where we lived .Carbs ? what carbs ?Carbs were on cars.

    2. The meat on the neckbones is simply awesome after the long stew.

      1. I always use neck bones in my gravy (either pork or lamb). I, myself, brown it in a pan with olive oil and then scrape up all the small bits once I dump in my tomatoes. But, I don't see any reason why roasting them off first wouldn't work either. Maybe deglaze the pan after you transfer them to the cooking pot?

        1 Reply
        1. re: Novelli

          Thanks for adding the bit about lamb neck bones. Got some in my CSA and wasn't sure the best use for us but tomato sauce sound like the ticket.

          The farmer suggested using them to flavor beans or greens which we don't really eat straight.

        2. I always brown mine in olive oil for sauce. We fish them out of the sauce after a few hours, then all fight over the meat.