Ingredients
2 pounds pork neck bones
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 ¼ pounds Italian sausage links
1 ½ cups finely chopped white onion
2 cloves garlic, minced
2 (12 ounce) cans tomato paste
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
7 cups water
1 tablespoon white sugar, or more to taste
1 bay leaf
1 tablespoon dried basil
½ teaspoon dried oregano
12 large cooked meatballs
Directions
1
Sprinkle neck bones on all sides with salt and pepper.
2
Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
3
Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
4
Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
5
Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
6
Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours. Add meatballs with an hour left.
7
Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
8
Italian Sunday Sauce. ALLRECIPES