Peasant Spaghetti Sauce(Aka Gravy!)

This recipe comes from my italian great grandmother who lived on a pig farm in the old country during ww2. Everything is cooked in one pot.

• Ready In: 4 hrs
• Serves: 4

Ingredients

• 2  lbs  pork necks
• 1  onion
• 3  tablespoons garlic
• 1  cup wine, of choice (substitute 1/2 cup of vodka for a spicy sauce)
•  extra virgin olive oil
• 1 (28 ounce) can tomatoes (of choice)
• 12  ounces tomato paste (2 small cans)
• 2  beef bouillon cubes
• 1  cup parmesan cheese
• 1 1⁄2 tablespoons basil
• 1  pinch sugar
•  noodles, of choice

Directions

1. sear neckbones on all sides using olive oil, then set aside.
2. saute in olive oil, onion, garlic and basil.
3. add the wine and scrape pot with cooking utensil.
4. add tomatoes, bouillon, neck bones, sugar.
5. add lid, cook on low, stir sauce every 20 minutes.
6. with an hr left remove neckbones and add the paste.
7. salt as needed. add parmesan to sauce when finished cooking.
8. add cooked pasta.