by Teresa Iuro
(Downers Grove, IL)
Being Polish, I grew up with very bland food. I married a full blooded Italian and wanted to learn how to cook what he liked so I asked my mother-in-law's help. After nights of wine and direction I finally got it but tweaked it to where he likes mine better than his mom's. Even my father-in-law has complimented me! This is a pig out favorite....servings are probably 12 but last time four of us finished it all...1 lb 90% lean ground beef
6 links Italian sausage (hot or mild)
1 pkg of pork neck bones (about 8 in pkg)
4 28oz cans of plain tomato sauce (not seasoned)
1/2 cup each of dried oregano and basil
4 cloves garlic crushed
1/2 cup of sweet wine like white zinfandel
1 lb cooked pasta of your choice
Parmesan cheese (optional)
1 huge deep pot and one large saute pan
Brown ground beef in large pot turn off heat. In skillet heat one Tbsp olive oil and brown the neckbones on all sides....add to larger pot. In the same skillet brown the Italian sausage and add that to the larger pot.
Open the cans of tomato sauce, measure out the oregano, basil, garlic, wine and add to large pot with the meat.
Mix everything together and bring to a slow boil.
Keep lid on pot but cracked open so the sauce can cook down and thicken.
Let cook at least 4 hours for everything to get tender and flavors to meld.
Occasionally mix during that time
When finished I put all the meat in one bowl and pasta with sauce in another and add Parmesan cheese on top....OMG MANGIA!!