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The process starts with the essential ingredients: meat. Neck bones are the star—an affordable delicacy that imparts a deep, flavorful richness to the sauce. When available, some families also include pigtails or Italian sausage for extra depth. The meat is seasoned, then browned in olive oil until it develops a deep crust, which is crucial for flavor development. Don’t rush this step; the color and texture achieved here are vital for the final taste.
If neck bones aren’t accessible, country-style ribs serve as a suitable substitute. Once browned, the meat is set aside, but the drippings—mixed with olive oil—are preserved to form the flavorful foundation of the sauce.