Ingredients
Scale
- Olive Oil
- 1 lb. ground beef (lean is best)
- 6 halved italian sausages
- 5 to 6 meaty pork neck bones (about ¾ pound)
- 6 oz. can tomato paste
- 6 oz. water
- 1 large can crushed tomatoes (or pureed tomatoes)
- 5–6 cloves garlic (minced)
- 1 small yellow onion (diced)
- 2 tbsp. organic sugar (optional)
- Pinch of dried oregano
- Pinch of thyme
- Pinch of Basil
- Pinch of marjoram
- Pinch of sage
- Pinch of garlic powder
- 2 Bay leaves
- Salt and pepper (to taste)
Instructions
- In a large stockpot, sweat onions and garlic until translucent soft and fragrant in about 2 tbsp. of olive oil. (use a lower heat on your stove top so as to not burn the garlic or brown the onion)
- Add in and brown the sausage (then remove from the pot to drain on paper towels)
- Stir in the ground beef, breaking up and scrambling thoroughly so the crumbles are fine.
- Drain off the oil and residual fat from the beef.
- Add the sausages back in
- Stir in the tomato paste, water and crushed tomatoes on medium heat
- Stir in the seasonings and 1 tablespoon olive oil and bring to a boil.
- Add in the pork neck bones.
- Reduce to simmer, stirring occasionally.
- Allow to cook for a minimum of 2-3 hours. (4 hours is optimal)
- Remove from heat and allow to cool. Sauce will be thick.
- Remove the sausages and pork to a bowl.
- Prep Time: 15 minutes
- Cook Time: 4 hours
