4-6 pork neck bones
2 tbsp. olive oil
1 med. onion, chopped
4 cloves garlic, chopped
2 (28 oz.) cans crushed tomatoes
2 (8 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
2 tbsp. chopped fresh basil
2 tbsp. Parmesan cheese
Salt and pepper to taste
1 c. water

In large Dutch oven, saute neck bones until brown on all sides in olive oil. Remove bones. Saute onions in oil until transparent. Add garlic, do not brown. Add all of the tomatoes and water. Stir thoroughly, add bones and bring to a boil. Reduce heat. Add basil, cheese, salt and pepper. Simmer over low heat for 3 hours, stirring occasionally. Serve over pasta al dente.