1. Sauté vegetables (carrot, celery, onion) with some salt in oil to soften. Add garlic and sauté 30 seconds. 2. Add ground meat breaking up and crumbling as it browns. 3. Add tomato paste and cook until paste turns dark red. 4. Add wine and reduce until almost gone. 5. Add tomatoes (optional, put through a food mill / sieve before adding). 6. Add neck bones, if using. 7. Add herbs and red pepper flakes. 8. Cook about 1 ½ hours. Adjust seasoning to taste. Better the next day. ---------------------------------------------------------------------------
Nutrition
Ingredients
