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1
Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
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2
Set aside.
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3
Heat the olive oil in a heavy 4 to 5 quart pot over medium heat.
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4
Add the onions and cook, stirring occasionally, until golden, about 8 minutes.
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5
Make a little room in the center of the pot, dump in the garlic, and cook, stirring, until the garlic is lightly browned, about 2 minutes.
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6
Add the pork bones and cook, turning, until lightly browned on all sides, about 5 minutes.
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7
Add the ground beef and pork and season lightly with salt.
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8
Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away, about 10 minutes.
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9
Continue cooking until the meat is browned, about 5 minutes.
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10
Add the bay leaves and oregano, then pour in the wine.
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11
Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine is almost completely evaporated.
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12
Pour in the tomatoes, then stir in the tomato paste until it is dissolved.
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13
Season lightly with salt.
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14
Bring to a boil, adjust the heat to a lively simmer, and cook, uncovered, stirring often, until the sauce takes on a deep, brick-red color, 2 to 3 hours.
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15
Add the hot water, about 1/2 cup at a time, as necessary to maintain the level of liquid for the length of time the sauce cooks.
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16
Skim off any fat floating on top and adjust the seasoning as necessary.
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17
The sauce can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.
