Slow-Cooked Italian Meat Sauce

Season the neck bones generously with salt and pepper on all sides, making sure they are evenly coated.

Heat 4 teaspoons of oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place the neck bones in the pot and sear them for 6 minutes, flipping them halfway through. Transfer the cooked neck bones to a plate.

Add the sausage links to the remaining oil in the pot and brown them for 3 minutes on each side, adding more oil as needed. Set aside the cooked sausage links with the pork.

Add the onion to the pot and season it with salt, stirring occasionally. Cook the onion until it becomes soft and translucent, about 5 minutes. Add the garlic and cook for another minute, stirring constantly to release its fragrance.

Stir in the tomato paste and cook for 1 minute. Add the tomato puree, crushed tomatoes, water, and sugar; cook, stirring constantly, until the mixture is smooth. Add a bay leaf to the pot.

Rub the basil and oregano leaves between your fingers to release their aroma, then add them to the sauce. Slice the sausage links into large chunks and return them to the pot with the neck bones; bring the mixture to a simmer, stirring occasionally. Reduce heat to low and let it simmer, stirring occasionally, for 4 to 6 hours.

Remove the neck bones and bay leaf from the pot. Remove any meat remaining on the bones, shred it, and return it to the sauce.