Bones from 1 pork roast (or ribs)
1 lb. extra lean ground beef
3 sweet Italian sausages, sliced
4 cloves garlic, minced
1 lg. onion, diced
1 lg. green pepper, diced
4 qts. plum tomatoes, peeled & seeded (or three 28 oz. cans)
1 (6 oz.) can tomato paste
1 bay leaf
1 tsp. dried oregano
1 tbsp. dried basil
2 tbsp. honey (optional)
1 tbsp. salt (optional)

Brown bones with beef, sausage and garlic. Drain off as much fat as possible. Add onion, pepper and tomatoes. Bring to boiling, reduce heat to lowest possible and simmer for 2 hours. Add tomato paste and spices and simmer another hour. Taste for seasonings. If it is still too acid tasting, add the honey and let cook another 30 minutes. If you have used canned tomatoes, you will not need the salt.

After it suits your taste, chill it. I always make this a day ahead, at least, because I like to take the fat off before I serve it over linguini or use it in lasagna. This recipe makes 3-4 quarts depending on the tomatoes. It freezes well.