3/4 c. olive oil
Salt to taste
Pepper to taste
Mixed Italian seasoning or oregano to taste
1 c. Romano cheese
Pork neck bones or boneless ribs
1 stick pepperoni
1 egg
1 lb. ground chuck
4 cloves garlic
1 sm. onion
2 cans tomato puree
1 can crushed tomatoes
1 c. Italian bread crumbs

In a large pot, pour in olive oil and heat on low. Chop onion and garlic finely and put in pot and brown lightly.

To make meatballs, take 1 egg, 1/2 cup Romano cheese, salt, pepper, bread crumbs, oregano and onion powder, about 1/2 teaspoon or to taste, and mix. Place meatballs and pork in the pot and brown. Take tomato puree and crushed tomatoes and pour into pot, using one of the cans.

Pour in 1 1/2 cans of water or more if you would like the sauce thinner. Skin the pepperoni and cut into 4 pieces and place into the pot. Put in the remainder of the cheese. Season with salt, pepper and oregano or a mixed Italian seasoning. Bring to a boil, then simmer and cook for approximately 2 1/2 to 3 hours, stirring occasionally.