Spaghetti Sauce

• 3 (No. 10) cans water
• 4 lb. neck bones
• 2 (No. 10) cans crushed tomatoes, that have been put through a blender
• 42 oz. tomato paste
• 5 c. chopped onions
• 1 1/2 lb. ground beef
• 1 1/2 lb. pizza sausage
• 1 tsp. baking soda
• 20 cloves garlic, put through a press
• 7 Tbsp. beef bouillon
• 7 Tbsp. Parmesan cheese
• 4 Tbsp. seasoning salt
• 1 Tbsp. rosemary
• 1 Tbsp. oregano
• 2 whole bay leaves, broken into small pieces
• 2 Tbsp. fennel seed
• 11 oz. Burgundy wine

1. Brown neck bones in a large pot with 2 tablespoons salad oil. Add the water and cook for 2 hours.
2. (After 2 hours, make sure there are at least 1 1/2 cans of water left.)
3. Add the crushed blended tomatoes, tomato paste and soda.
4. Cook for 25 minutes in covered pot.
5. Stir constantly.
6. Add the spices and onions.
7. Add the meats that have been browned in oven for about 20 minutes in a 400u0b0 oven.
8. Add wine and continue to cook in covered pot for at least 15 minutes.
9. Stir constantly to avoid sauce burning to bottom of the pan.
10. Serves a crowd.

water, neck bones, tomatoes, tomato paste, onions, ground beef, pizza sausage, baking soda, garlic, beef bouillon, parmesan cheese, seasoning salt, rosemary, oregano, bay leaves, fennel seed, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076393 (may not work)