Ingredients:
1/2 lb veal neck bones or 1/2 lb pork neck bones
1 lb Italian sausage, sweet and hot mixed
2 stalks celery, chopped
2 carrots, sliced thin
1 large onions, diced
3 (28 ounce) cans whole tomatoes
1/2 cup red wine
2 beef bouillon cubes
salt and pepper
olive oil
Directions:
Heat olive oil in a large stock pot and brown the bones and Italian sausage.
Remove meat from the pot.
Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
Add tomatoes, breaking them up as you add them.
Return meat/bones to the pot.
Add boullion cubes.
Simmer, stirring occasionally, for about 1/2 hour.
Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
Return pureed sauce and meat to the pot.
If you wish to add meatballs while sauce is simmering, you may do so.
Simmer, stirring occasionally, for another hour or so.
Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
Add some grated parmesan, and stir again.
Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
The cheese helps the sauce cling to the pasta.
Servings: 8-10
Time preparation: 20 min.
Time total: 140 min.