Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      28 ounce can  tomato puree
   1      6 ounce can   tomato paste
   1      quart         chicken stock or beef stock -- see
   2      cups          dry red wine
     1/4  cup           olive oil
   2                    yellow onion -- peeled and minced
   6      large         garlic cloves -- chopped
   2      ribs          celery with leaves -- minced
   1                    carrot -- grated
     1/2  cup           parsley -- chopped
     1/2  pound         fresh mushrooms -- chopped, optional
     1/2  teaspoon      crushed red pepper flakes
   1      tablespoon    crushed oregano
   1      teaspoon      dried rosemary
   2                    bay leaves
   1      tablespoon    dried basil or 2 T. fresh
   2                    whole         cloves -- optional
     1/2  tablespoon    black pepper -- freshly ground
   2      tablespoons   salt -- or to taste
   1      teaspoon      sugar
   1      pound         pork neck bones or chicken backs
                        and necks

Preparation:

In a large pot, place the tomato puree, tomato paste, Chicken or Beef Stock and wine. Heat a large frying pan and add the olive oil. Sauté‚the onions, garlic, celery, and carrot until they just begin to brown a bit. Add to the pot along with the remaining ingredients. Bring to a light boil and then turn down to a simmer. Simmer for 2 hours, partly covered, stirring often. Remove the bones and discard or make a private lunch of them. Skim the fat from the top and discard. Store in the refrigerator covered, in either glass, plastic, or stainless steel. It will keep for a week. Use for pasta topping or for any other dish calling for Italian tomato sauce or "gravy." This freezes very well.