INGREDIENTS
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3 to 4 pounds of pork neck bones
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1 Tbls of olive oil
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1 28oz can of tomato puree
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1 28oz can of tomato sauce
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2 28oz cans of water
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1 can of tomato paste
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2 Tbls of dried basil
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1 Tbls of sugar
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Salt, pepper and garlic to taste
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1 tsp of crushed red pepper flakes (optional)