Bree’s Neck Bone Stew


1 pound of Neck bones
8 cups of water
1 yellow onion cut in 1/2
2 cans of mixed vegetables, or fresh
1 box of thin spaghetti noodles
1 can of diced tomatoes
1 bottle of ragu sauce, any flavor you like
1/2 can tomato paste
1 teaspoon of dried parsley
Lawry’s seasoning salt
garlic powder
onion powder
black pepper accent


Rinse neckbones and drop them in the boiling 8 cups of water on the stove.
Season the water with all the seasonings to your liking.
Boil neckbones for 2 1/2 to 3 hours to your desired tenderness.
When tender, add spaghetti noodles and veggies and cook to desired tenderness.
Turn heat down to simmer and add the ragu sauce, and the tomatoe paste.
Simmer for about 7 min.

Note: Goes great with Hot water cornbread.