1. Take small amount of olive oil (approx. 3 to 4 tablespoons) and put in large pot.
2. Heat under very low heat and put in garlic (cut in 3 to 4 pieces each).
3. Saute until garlic starts to brown, add neck bones.
4. Saute neck bones under very low heat until lightly brown.
5. Add 2 cans puree.
6. Add 2 cans water.
7. Turn up heat to high.
8. Add sugar and basil.
9. Add salt (about 2 teaspoons).
10. Add pepper (about 1 teaspoon).
11. Add crushed peppers (about 1/2 teaspoon).
12. Add 1 teaspoon oregano (#9-#12 need to be adjusted to taste but wait until after sauce boils down and additional ingredients are added.
13. After sauce comes to boil, reduce heat until sauce just bubbles, not boils.
14. Let sauce cook for couple hours, stirring often.
15. Add 1 1/2 to 2 cans of water.
16. Add tomato paste and wine.
17. Adjust seasonings.
18. Cook additional 1/2 hour to 45 minutes.
NOTE: This recipe was smuggled out of Sicily in the late 19th century and entrusted to my grandfather (who later invented electricity) under an oath of secrecy. It is at great personal risk that I share this with you. Serves 6 to 8.
