Pork Ragu
Spaghetti
Sauce
   
                                                                                                     
INGREDIENTS:
Large can (about 6 lbs) Ground Tomatoes (see note)
About 1 lb. of Sausage
5-6 Pork Neck Bones
Cheese Cloth
at least 5-6 Garlic cloves, diced
1 Tablespoon or more of Salt & Pepper
1 Tablespoon or more of Oregano
1 Tablespoon or more of Parsley
1/3 or more stick of Butter or Margarine
Olive Oil
1 glass Red Wine (Merlot)
about 2 Cups or more of Parmesan
dash of Sugar if you want

NOTE: (I prefer 7-11 or 6-1 or if you can find it, Saparito)

DIRECTIONS:
Wrap up & secure tightly the Pork Neck bones or in Cheesecloth, set
aside.

Cut up Sausage links with scissors, put into large pot  with Olive Oil,
Butter or Margarine. Add all seasonings and diced up Garlic.
Saute until Sausage is just browned on all sides.
















Stir frequently.

Add Tomato Sauce with about a 1/3rd of the can with water.
Stir. At this point you can add Merlot and/or Sugar if you want.
Some people like the sweetness of both.
Now add the neck bones or chops wrapped in Cheesecloth
and push it down into the sauce.
Top with half the Parmesan and cover, DO NOT STIR.
Cover & Simmer for at least 20 min.





























After 20 min, stir and simmer for another 20 min or so
stirring frequently. Put on the rest of the Parmesan Cheese,
DO NOT STIR, cover and simmer for 20 min more.
Let it cool for a moment, then you can boil your Pasta.
Remove with tongs the Pork Neck bones, discard OR
bake for 30 min in cake pan, cut away cheese cloth
and serve separately.

Let the sauce cool, fold over a dish rag and make room
for it on the bottom of the refrigerator and cover it
(usually with a pizza tin) and refrigerate for one day.

After a day I then put it in containers and freeze.
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