1 lg. can whole Italian tomatoes
3 (16 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
12 to 16 oz. water
Salt and pepper to taste
Basil and oregano to taste
3 tsp. sugar (more or less to taste)
3 cloves of garlic
3 small onions
2 or 3 pork or lamb neck bones
Meatballs or chopped meat

In large stock pot, crush or mash the tomatoes. Add tomato sauce. Cook over low heat. Add tomato paste and water. Stir until smooth. In skillet cook whole clove garlic and onions in a little oil until lightly browned on all sides, then add to sauce. Brown neck bones, remove excess oil, then add to sauce. Brown meatballs or chopped meat and remove excess oil; add to sauce. Gradually add salt, pepper, basil, oregano and sugar. Be sure to stir occasionally to prevent burning. Cook over low heat at least 3 to 4 hours.