Carla'S Sunday Pasta Sauce

• 1 can (28 oz) Italian Plum Tomatoes ( whole or diced)
• 1 can (28 oz) tomato puree
• 1 small can (4 oz?) totato paste
• salt/pepper to taste
• fresh basil leaves to taste
• oregano to taste
• 1/4 c. + chopped flat Italian parsley
• 3 cloves garlic (diced)
• garlic powder (for meat balls)
• 1 med. carrot (grated)
• 1 large sweet onion (diced)
• 1 large red or yellow pepper (diced)
• 8-10 crimini (or baby "Bella") mushrooms sliced thin
• 2 or 3 lamb neck bones (can get from butcher - considered scrap, but great for flavor)
• 3/4 lb. sweet italian sausage
• 3/4 lb hot italian sausage
• 1 lb meatloaf mix for meat balls (beef/veal/pork all ground)
• 1/2 cup seasoned bread crumbs
• 1 egg
• 1/4 grated cheese (for meatballs)
• wedge of pecorio romano or parigiano reggiano (for grating when plating)
• 1/4 c or better olive oil
• 6 TB red wine
• 1 lb pasta of your choice ( I like linguine,tagliatelle, or a THICK spaghetti)

1. In a heavy skillet (coat cooking surface with non-stick spray), brown sausage in a little water for about twenty minutes over medium heat. turn to keep coloring/cooking even. Place on paper towel to soak up excess fat. set aside.
2. In a bowl combine 1/4 grated cheese, breath of garlic powder,bread crumbs, dash salt & pepper, egg and meatloaf mix. Form medium sized even balls (size of a golf ball is good). Coat fry pan with non stick spray and cook meatballs over medium heat until evenly browned on all sides. place meatballs on papertowel to get off excess fat. set aside.
3. In your a large dutch oven or stew pot, brown lamb neck bones garlic and onion in olive oil over medium heat until onions are slightly carmelized in appearence (do not pre heat oil). Add carrot & pepper. Let both cook until a little tender, add mushrooms. Add tomatoes (both cans). Add Tomato paste. add herbs/salt/pepper to taste ( I like a lot of flavor). Add meatballs and sausage. add wine to sour.
4. reduce heat, cover and simmer for a good couple of hours or so. check often & gently stir occasionally to avoid sauce from sticking to bottom of pan.
5. Boil water in a large pot with salt & a little olive oil. cook your pasta according to directions
6. serve with fresh grated cheese, crusty bread ,simple salad, and a fabulous red wine

italian plum tomatoes, tomato puree, totato paste, salt, fresh basil, oregano, garlic, garlic, carrot, sweet onion, red, crimini, neck, sweet italian sausage, hot italian sausage, meatloaf, bread crumbs, egg, cheese, romano, olive oil, red wine, pasta

Taken from www.epicurious.com/recipes/member/views/carlas-sunday-pasta-sauce-1200384 (may not work)