1. In a LARGE pot, brown the pork neckbones in a little olive oil; set aside. 2. Brown hot Italian sausage, then add stew meat and brown; set aside. 3. Pour off some of the grease, then return all meats to the pot, with the 5 cloves of minced garlic; cook garlic briefly with the meats. 4. Add the two 28 ounce cans of crushed tomatoes, the 6 oz. 5. can of tomato paste, beef broth, oregano, basil and pepper. 6. Simmer, partly covered (my pot lid has little"vents") for at least two hours- the longer, the better! 7. Stir occasionally to loosen a little meat from the pork neckbones. 8. Add salt to taste; correct seasoning. 9. Serve with your favorite pasta, with sausage on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
