- 1/4 cup olive oil
- 1 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1 1/2 tablespoons dried basil
- 2 cloves garlic, chopped
- 1/2 pound pork neck bones
- 1/2 pound beef neck bones
- 2 (28 ounce) cans crushed tomatoes
- 1 3/4 tablespoons salt
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 (6 ounce) can tomato paste
- Heat olive oil in a large pot over medium heat. Add onion, parsley, basil, and garlic; cook and stir until onions are soft, about 5 minutes. Add pork and beef neck bones; cook and stir until browned, 7 to 10 minutes.
- Stir crushed tomatoes slowly into the onion mixture; mix in salt, oregano, and bay leaves. Cook, covered, until flavors combine, about 2 1/2 hours. Stir in tomato paste; simmer uncovered until sauce thickens, about 2 hours.