Start this sauce on Sunday morning and fill your kitchen with amazing
aromas that will have your family asking when dinner's going to be
ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory,
tender meat that's cooked right in the sauce. Ladle it over your
favorite pasta and serve with buttery garlic bread.
Ingredients
2 pounds pork neck bones
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 ¼ pounds Italian sausage links
1 ½ cups finely chopped white onion
2 cloves garlic, minced
2 (12 ounce) cans tomato paste
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
7 cups water
1 tablespoon white sugar, or more to taste
1 bay leaf
1 tablespoon dried basil
½ teaspoon dried oregano
12 large cooked meatballs
Steps
Gather all ingredients.
Sprinkle neck bones on all sides with salt and pepper.
Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch
oven
over medium-high heat. Place neck bones in the pot and cook for 6
minutes flipping halfway through. Transfer to a plate.
Add sausage links to the drippings and brown for 3 minutes on each
side,
adding remaining oil as needed. Set aside with the pork.
Add onion to the drippings and season with salt. Cook, stirring
often,
until onion is soft and translucent, about 5 minutes. Add garlic and
cook
until fragrant, about 1 minute. Stir in tomato paste and cook for 1
minute.
Add tomato puree and crushed tomatoes, than add water and sugar;
cook,
stirring constantly, until smooth. Add bay leaf. Rub basil and
oregano
between your fingers to release the aroma and add to the sauce.
Slice sausages into large chunks and return to the pot with the neck
bones; bring to a simmer, stirring occasionally. Add meatballs,
reduce
heat
to low, and simmer, stirring occasionally, for 4 to 6 hours.
Remove neck bones and bay leaf. Remove any meat remaining on the
bones,
shred, and return to the sauce.
