5 pounds pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
20 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
1 (4 ounce) bottle Kitchen Bouquet

In large pot brown neck bones in olive oil. Add onions, celery and garlic. Mash tomatoes with hands and add to the bones. Add remaining ingredients and simmer 5 to 6 hours. Remove bones. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna.

May be prepared ahead. Freezes well.

Yields 12 pints.