Homemade Italian Red Gravy

• 12 uncooked meatballs, Italian Meatballs
• 5 tablespoons extra virgin olive oil
• 1 medium vidalia onion, minced
• 1 pork neck bones
• 1 veal neck bones
• 3 garlic cloves, minced
• 3 (28 ounce) cans crushed tomatoes
• 1 (28 ounce) can tomato puree
• 1 (18 ounce) can tomato paste
• 1 cup chianti wine
• 1 cup vegetable broth
• 2 tablespoons fresh basil, chopped
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 2 fresh bay leaves
• 2 teaspoons sea salt
• 2 teaspoons fresh ground black pepper
• 1/2 cup parmigiano-reggiano cheese, grated

1. Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
2. Add remaining olive oil to left over oil from meatballs.
3. Sautee onion for 5 minutes on medium heat.
4. Add pork and veal neck bones, continue cooking for 3 minutes.
5. Add garlic and continue cooking for 2 minutes.
6. Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
7. Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
8. Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
9. Remove and discard neck bones and bay leaves.
10. Adjust seasoning to taste.

meatballs, extra virgin olive oil, vidalia onion, pork, veal, garlic, tomatoes, tomato puree, tomato paste, chianti wine, vegetable broth, fresh basil, fresh parsley, fresh oregano, bay leaves, salt, fresh ground black pepper, parmigianoreggiano cheese

Taken from www.food.com/recipe/homemade-italian-red-gravy-355021 (may not work)