1 cup canola oil
5-6 pork neck bones, thawed
4 spare ribes
1 large, or 3 medium onions, chopped
1 garlic head, peeled and chopped
3-4 (28 oz.) cans whole peeled Italian tomatoes
Handful fresh parsley, chopped, (if dried, use 1 heaping tsp.)
Handful (10 leaves) fresh basil (if dried, use 1 heaping tsp.)
1 tsp. (heaping) oregano
1 tsp. (heaping) salt
1 tsp. (heaping) pepper
¼ tsp. fresh nutmeg, grated
1 Tbsp. sugar
2:1 (6 oz.) cans tomato paste to (28 oz.) can whole peeled Italian tomatoes
~20 Mema's meatballs, browned (pg. 24-25)
Preheat large pot on low heat. Heat oil in pot. Add neck bones to oil and brown. Add spare ribs to pot and brown. Do not over crowd. Sauté meatballs.
While meat is browning, blend whole peeled Italian tomatoes in blender one can at a time.
When meat is browned, place meat in a separate bowl. In pot, sauté onions (~10 min.) on very low heat. Add in garlic and sauté for ~ 1 min. Stir in blended tomatoes. If using dried spices, add in now. Add nutmeg, sugar and meat back in to the pot and stir. Leave on medium-low heat for 1½ - 2 hours. Stir periodically. When gravy is cooked down (grease layer will form on top), add tomato paste. And stir. Add in meatballs. Cook 2-3 hours. Add fresh spices in 5-10 minutes before gravy is finished.
Gravy keeps for 2 weeks in fridge. Can put in freezer.