It turned out very good. This recipe is the reason I cannot order red sauce at a restaurant. It is much better than what you will find dining out. Here is how I did it.
4lbs. pork neck bones
2 106 oz. cans tomato sauce
1 16 oz. can of tomato paste
1 giant onion
*8 cloves garlic (or more)
*1/3 cup oregano (crushed between palms to release it's oils)
*1/3 cup basil (crushed between palms to release it's oils)
*crushed red pepper to taste (I use 10 or more shakes)
*pinch of sugar
*splash of Balsalmic vinegar
Heavily salt and black pepper the neck bones. Then, in a large stockpot, brown them in a good amount of olive oil. I like to brown them very well. ( you will have to do this in batches to avoid over-crowding the pot, resulting in braising them, rather than browning them) When finished browning, remove bones from pot and reserve.
Add the garlic and onion to the pot, then add red pepper, salt and black pepper to them. (add more oil if needed) Saute at med-low heat 2 minutes.
Add oregano and basil (crushed between palms to release their oils) to the onions and garlic.
Saute for 2 minutes or until onion softens.
Add the tomato sauce, tomato paste , salt and black pepper. Add splash of vinegar and pinch of sugar. Stir to combine and to help dissolve the tomato paste.
Add the neck bones back into the pot.
Cover and simmer on low for 1 1/2 hours. (don't burn the sauce on the bottom of the pot)
Taste the sauce and reseason. It will always need more of something at this point. Let your taste tell you what it needs. (mine needed another small splash of vinegar and more salt and pepper)
Cover and simmer for 2 more hours or until the bones become tender and start to fall apart.
Remove bones from sauce and RESERVE! The bones are highly prized in my family. For a snack, take a fork and pick the tender meat from the bones. It's the best.
The sauce is now ready for some al dente pasta of your choice. (I use thin spaghetti)
* I really didn't measure any of these ingredients, I'm kinda guessing what I added. Use this as a guideline and let your taste tell you what to add, if anything.