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Ingredients
  • 2 pounds pork neck bones
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 ¼ pounds Italian sausage links
  • 1 ½ cups finely chopped white onion
  • 2 cloves garlic, minced
  • 2 (12 ounce) cans tomato paste
  • 1 (28 ounce) can tomato puree
  • 1 (28 ounce) can crushed tomatoes
  • 7 cups water
  • 1 tablespoon white sugar, or more to taste
  • 1 bay leaf
  • 1 tablespoon dried basil
  • ½ teaspoon dried oregano
  • 12 large cooked meatballs
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