Ingredients
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4 lbs pork neck bones
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4 garlic cloves
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3 tablespoons olive oil
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5 quarts tomato sauce
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4 (6 ounce) cans tomato paste
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2 quarts water
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2 tablespoons basil
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2 tablespoons oregano
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1 tablespoon parsley flakes
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1 tablespoon rosemary
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1/2 cup parmesan cheese
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1/2 cup romano cheese
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1 tablespoon salt and pepper
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1 teaspoon hot pepper flakes
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1/2 cup red wine
Instructions
- In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
- Cook garlic until golden brown, not burnt!
- Remove garlic.
- Add pork neck bones, brown, put garlic back in the pot.
- Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
- Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
- The last half hour add cheese. Freezes very well.