imported italian tomatoes w basil
garlic - just hit with a knife, don't mince
pork neck bone
grated romano cheese
dry red wine - chianti, nero d'avola optional
1Crush the whole tomatoes by hand in a large bowl.
2Heat enough olive oil in the bottom of a heavy dutch oven to lightly coat the bottom. Once the oil is hot add garlic and fry for about 45 seconds - not until brown. .
3Add pre-crushed tomatoes and then the hand-crushed tomatoes, let them "fry" for 2-3 minutes.
4Add pork bone, and all spices; stir well and add the cheese and wine. Bring all ingredients to a strong simmer, cover and cook on VERY LOW heat for 4-5 hours. Stir occasionally
5If adding meatballs, sausage, bracioli, let gravy cook at least 2 hours before adding.