Italian Gravy or Sunday Sauce

• 3 tablespoons extra virgin olive oil
• 2 lbs pork neck bones, some smoked if you wish
• 3 (15 ounce) cans tomato paste
• 1 (28 ounce) can tomato puree
• 1 tablespoon garlic (or as much or as little as you like)
• 3 tablespoons italian seasoning
• some kind meat (italian meatballs or sausage or braciole)

1. Heat a stock pot on medium high heat.
2. Heat the oil and brown the neck bones.
3. Remove the neck bones and wrap in cheesecloth (the neck bones will fall apart after cooking so long and the cheesecloth will prevent small bone splinters from ruining the sauce).
4. Fry the tomato paste for about a minute stirring constantly.
5. Add the tomato puree and 2-3 cans of water until you get a nice consistency (it should be a little more watery than store bought sauce).
6. Add the neckbones and simmer for about an hour.
7. Add the seasonings and the meat and simmer for an additional two hours or more.
8. Serve with fresh bread as a dipping sauce or over pasta, etc.

extra virgin olive oil, pork neck bones, tomato paste, tomato puree, garlic, italian seasoning, some kind meat

Taken from www.food.com/recipe/italian-gravy-or-sunday-sauce-44212 (may not work)