Victoria Gotti'S Sunday Gravy Spaghetti Sauce - cooking recipe

Ingredients

1/2 cup virgin olive oil
5 garlic cloves
1 lb beef neck bone, ribs or other, cut into chunks
1 lb sweet Italian sausage
1 lb pork, uncut
4 (28 ounce) cans crushed tomatoes, undrained
2 tablespoons tomato paste
1 chicken bouillon cube
1 beef bouillon cube
1/4 cup water
salt and pepper
4 sprigs fresh basil
1/2 tablespoon dried oregano
1/2 teaspoon dried parsley

Preparation

Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.