Carla'S Sunday Pasta Sauce

1. 1

   In a heavy skillet (coat cooking surface with non-stick spray), brown sausage in a little water for about twenty minutes over medium heat. turn to keep coloring/cooking even. Place on paper towel to soak up excess fat. set aside.

2. 2

   In a bowl combine 1/4 grated cheese, breath of garlic powder,bread crumbs, dash salt & pepper, egg and meatloaf mix. Form medium sized even balls (size of a golf ball is good). Coat fry pan with non stick spray and cook meatballs over medium heat until evenly browned on all sides. place meatballs on papertowel to get off excess fat. set aside.

3. 3

   In your a large dutch oven or stew pot, brown lamb neck bones garlic and onion in olive oil over medium heat until onions are slightly carmelized in appearence (do not pre heat oil). Add carrot & pepper. Let both cook until a little tender, add mushrooms. Add tomatoes (both cans). Add Tomato paste. add herbs/salt/pepper to taste ( I like a lot of flavor). Add meatballs and sausage. add wine to sour.

4. 4

   reduce heat, cover and simmer for a good couple of hours or so. check often & gently stir occasionally to avoid sauce from sticking to bottom of pan.

5. 5

   Boil water in a large pot with salt & a little olive oil. cook your pasta according to directions

6. 6

   serve with fresh grated cheese, crusty bread ,simple salad, and a fabulous red wine

No additional tips available.