Step 1

Sprinkle neck bones on all sides with salt and pepper.

Step 2

Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat.  Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.

Step 3

Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.

Step 4

Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.

Step 5

Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.

Step 6

Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.

Step 7

Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.