1 pkg. pork neck bones
2 lb. Italian sausage
1 lb. ground beef
1 lg. onion
3 lg. cans tomato sauce
3 lg. cans tomato paste
1 green pepper, optional
2 cloves garlic
1/8 c. black pepper
1/4 c. oregano
1/4 c. garlic powder
1/8 c. celery salt
1/8 c. onion powder
1 bay leaf

Precook Italian sausage and ground beef. Combine all ingredients in large stock pot. Simmer on low heat for 6 hours. Be sure bottom of pot is not burning, it will ruin taste of sauce. Remove neck bones. Can be serving with any pasta dish or lasagna.