Ingredients
3lbs Beef Neck Bones
3lbs Pork Neck Bones
1lb Italian Sausage
2 or more cloves garlic chopped
3/4 cup chopped onion
2 6oz. cans tomatoe paste
1tsp. oregano
1tsp. sugar
1/4tsp. pepper
1/2tsp. salt
1tsp. crushed basil leaves(fresh better)
2@1/2 cups water per 12oz. paste(beer or red wine)
If using other meats cut to small dice 1/4 to 1/2 inch.
Preparation
Brown bones,or oyher meats.Remove to bowl.Saute onions(and carrotts if using),garli until tender.Add tomatoe paste,water,stir until mixed.Add meat along with spices.Simmer VERY SLOWLY for no less than 2 1/2HRS. If sauce thickens too much add liquid of choice.Adjust seasonings to taste.
