4-5 neckbones
1-2 lbs Italian sausage (mild or hot)
3 cans of whole peeled tomatoes
3 cans of whole tomato paste
1 cup red wine (use chianti or cabernet)
2 cups water
1 white onion, chopped
8 cloves of garlic, 2 cloves minced and 6 cloves sliced thin
Olive oil
Salt & pepper to taste
2lbs of rigatoni pasta (or your preferred pasta)
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Remove strainer and heat stock pot to medium heat.  Add 1 tbsp of olive oil and 2 cloves of minced garlic and onion, sauté for 2-3 minutes. Salt and pepper the neck bones and put in the bottom of the stockpot. Brown all sides, approximate 5 minutes per side.  Once browned, remove the neckbones and set aside. Keep the onions in the pan and then brown the sausage the same way and set aside once browned.  Change heat setting to low. Take the whole peeled tomatos and using 2 hands, hand crush the tomatoes over the stock pot. Add the tomato paste, 1 cup of water and the wine. Stir and add the sliced garlic, neckbones and sausage back into the stock pot.  Cover and simmer for 6 hours, stirring occasionally and adding water as needed if it gets too thick.

In a separate pot, cook pasta the last 10 minutes.

When finished, using an extra-large serving bowl, and the strainer, strain the gravy as there will be bones from the neck bones that will need to be removed.
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Serve over Rigatoni or your favorite pasta.
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