this is a very rich pasta sauce,it takes a long time to cook but most of that is simply simmering on the stove.
4 pork hocks
2 beef knuckle bones or any beef soup bones
28 oz can tomato puree
28 oz can diced tomatoes
6 oz can tomato paste
15 oz can swansons chicken broth
1 cup red wine
1 onion diced
7 cloves garlic diced
4 bay leaves
1/4 cup chopped fresh basil
2 tbsp fresh oregano
5-6 sprigs fresh thyme
in a large dutch oven heat the olive oil. add the pork hocks and neck neck bones and cook until brown on all sides. remove from the dutch oven and reserve
add the onion saute until it just starts to turn brown. add the garlic and cook 1 minute more
add the puree,diced tomatoes,broth wine and paste.
return the hocks and neckbones to the pot. add the bay leaves.
heat to boil and the reduce heat to a low simmer. partially cover and cook 5 hours or so stirring occasionally. remove the hocks and neck bones.
remove from the heat and stir in the basil oregano and thyme. let sit for 1 hour. skim off any fat that rises to the top.
reheat before serving.