REAL SPAGEHETTI SAUCE GRANDMA ASHTON SIDOTI STYLE (#37)

INGREDIENTS: (VEG STYLE ELIMINATE NECKBONES AND GRD MEAT)

      one cooks sauce in a large deep heavy pot with a top
      this recipe will serve 6 to 8 generously; double it for 12 to 16
     1/3 cup virgin olive oil
     1 lb meaty pork neck bones
      1/2 lb of ground lean beef  (see recipe for meatballs below)
     1 large (28oz) can crushed  tomatoes (contadina or equal)
     2 6oz cans of tomato paste (contadina or equal)
     5 cloves of garlic peeled and smashed
     3 tab (a slight handful) of dried basil
     1/3 cup of  parmesan cheese
     2 tsp salt
     1 tab pepper
     1 medium peeled minced onion
     2 tab granulated sugar
MEAT BALL RECIPE
     1 lb of lean gxround beef
     1 cup of  italian style bread crumbs\
     1/4 cup of parmesan cheese
     1 large egg
     4 cloves peeled minced garlic
     this recipe will make about 10 to 13 (golf ball size) meatballs depending on size
     (double it to make about 20 to 22 meatballs depending on size)

DIRECTIONS:
     1. put a 1/3 cup olive oil in a large fry pan on moderate heat
     2. heat oil and fry neck bones until brown on all sides, put them in lg soup pot
     3. fry meat balls in same oil and brown on all sides and put them in same pot
     4. fry 1/2 lb of ground meat in same fry pan until browned and put them in pot
     5. if necessary add a little more oil in fry pan and fry 2 cans of tomato paste until
         well mixed and slightly brown stiring constantly
     6. add 2 paste cans water  for each can of paste stiring constantly
     7. add large (28oz) can of crushed tomatoes and cook about 15 minutes stiring constantly; pour into pot; add a little water to fry pan which will release rest of sauce in the pan and pour into pot.
     8. important to use a defuser (these are round metal pie shaped with holes one can buy at a hardware store or a kitchen utensil store; put it in between burner and pot.  this will prevent sauce from sticking and burning sauce.
     9. bring to a near boil then turn heat down and simmer slowly for 1 1/2 hours.
   10. remove meat and set aside in a pot and put in oven covered at about 200 degrees; cook the sauce an additional 1/2 hr or more; then return meat to sauce until serving
    11. in a separate large pot fill over 1/2 with water adding 1/2 cup salt and when boiling add 1 pound of rigatoni or #9  thick spaghetti pasta and cook for about until adente and check (never overcook or it will get to be mushy! never under cook or its too hard!
    12. drain pasta and add enough sauce until its well covered in sauce;  remove meat and put on a               platter and put the pasta on a large platter to serve
        
OPTIONAL INGREDIENTS: 2 PIGS FEET WHOLE OR CUT IN HALF,;4 ITALIAN SAUSAGE IN CASINGS,; 4 CHICKEN PIECES (ONE DOES NOT HAVE TO PRE COOK THESE MEATS)