Spaghetti Sauce (Aka: Red Gravy)

Ingredients

• 5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
• 2 quarts water
• 1-2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
• 1-2 lb fresh pork neck bones
• 1 tablespoon fresh minced garlic
• 1 tablespoon olive oil
• salt & pepper
• 2-3 teaspoons garlic powder
• 2-3 teaspoons parsley flakes
• 2-3 teaspoons crushed basil
• 2-3 teaspoons dried oregano

Directions

1. 1

   In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.

2. 2

   Place fresh sausage and neck bones in pot.

3. 3

   Add desired amounts of salt and pepper to meats.

4. 4

   Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.

5. 5

   Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.

6. 6

   Add spices, again according to taste, and stir. More may be added as sauce cooks.

7. 7

   Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.

8. 8

   Homemade or store-prepared meatballs may be added to pot.

9. 9

   Serve over pasta, raviolis, or as a base to lasagnas and zitis.