Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900! - cooking recipe

Ingredients

4 lbs pork neck bones
4 garlic cloves
3 tablespoons olive oil
5 quarts tomato sauce
4 (6 ounce) cans tomato paste
2 quarts water
2 tablespoons basil
2 tablespoons oregano
1 tablespoon parsley flakes
1 tablespoon rosemary
1/2 cup parmesan cheese
1/2 cup romano cheese
1 tablespoon salt and pepper
1 teaspoon hot pepper flakes
1/2 cup red wine

Preparation

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.