2 tablespoons olive oil
1lb meaty pork neck bones or 1 lb pork spareribs
1lb veal stew meat or 2 veal shoulder chops
1lb Italian sausage
1⁄4cup tomato paste
3(28 ounce) cans peeled Italian tomatoes (San Marzano if you can find them)
2 cups water
6 leaves fresh basil, torn into small pieces
1lb pasta shells or 1 lb rigatoni pasta, cooked (al dente) and hot
freshly grated romano cheese or parmesan cheese
To make the sauce, heat the oil in a large heavy pot over medium heat.
Pat the pork dry and put the pieces in the pot.
Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
Transfer pork to a plate.
Brown the veal in the same way and add it to the plate.
Place the sausages in the pot and brown on all sides.
Set the sausages aside with the pork.
Drain off most of the fat from the pot.
Add the garlic and cook for about 2 minutes or until golden.
Remove and discard the garlic.
Stir in the tomato paste and cook for 1 minute.
With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
Or for a chunkier sauce, just chop up the tomatoes and add them.
Add the water; and salt and pepper to taste.
Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
If the sauce becomes too thick, add a little more water.
Toss the cooked pasta with the sauce.
Sprinkle with cheese.