Spaghetti Sauce (Aka: Red Gravy)

• 5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
• 2 quarts water
• 1 -2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
• 1 -2 lb fresh pork neck bones
• 1 tablespoon fresh minced garlic
• 1 tablespoon olive oil
• salt & pepper
• 2 -3 teaspoons garlic powder
• 2 -3 teaspoons parsley flakes
• 2 -3 teaspoons crushed basil
• 2 -3 teaspoons dried oregano

1. In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
2. Place fresh sausage and neck bones in pot.
3. Add desired amounts of salt and pepper to meats.
4. Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
5. Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
6. Add spices, again according to taste, and stir. More may be added as sauce cooks.
7. Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
8. Homemade or store-prepared meatballs may be added to pot.
9. Serve over pasta, raviolis, or as a base to lasagnas and zitis.

tomatoes, water, fresh sweet italian sausage, fresh pork neck bones, garlic, olive oil, salt, garlic, parsley flakes, basil, oregano

Taken from www.food.com/recipe/spaghetti-sauce-aka-red-gravy-321943 (may not work)