Heat olive oil in a large pot over medium heat. Add onion, parsley, basil, and garlic; cook and stir until onions are soft, about 5 minutes. Add pork and beef neck bones; cook and stir until browned, 7 to 10 minutes.
Stir crushed tomatoes slowly into the onion mixture; mix in salt, oregano, and bay leaves. Cook, covered, until flavors combine, about 2 1/2 hours. Stir in tomato paste; simmer uncovered until sauce thickens, about 2 hours.
For a thicker sauce, substitute 1 can crushed tomatoes and 1 large can of tomato puree for the 2 cans crushed tomatoes.
If doubling recipe, don't double bay leaves, just use 3.
If sauce is too thick, add water. If tomatoes are sour or acidic, add more basil and a couple of large pinches of baking soda toward the end of cooking.
Nutrition Facts
Per Serving: 239 calories;15.5 g fat;
21.4 g carbohydrates;
7.9 g protein;
17 mg cholesterol;
1966 mg sodium.
Full nutrition