TOMATO SAUCE - NAPLES STYLE

Steps:

• Heat olive oil in a large stock pot and brown the bones and Italian sausage.
• Remove meat from the pot.
• Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
• Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
• Add tomatoes, breaking them up as you add them.
• Return meat/bones to the pot.
• Add boullion cubes.
• Simmer, stirring occasionally, for about 1/2 hour.
• Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
• Return pureed sauce and meat to the pot.
• If you wish to add meatballs while sauce is simmering, you may do so.
• Simmer, stirring occasionally, for another hour or so.
• Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
• Add some grated parmesan, and stir again.
• Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
• The cheese helps the sauce cling to the pasta.