Sauce for Italian food from Mary L. Turner

4 large cans of tomato sauce
4 large cans tomato puree
1 large can crushed tomato's
4-5 beef neck bones
2 beef bullion cubes
1 small onion
3 celery stalks
3 carrots
1/2 tsp garlic
1 TBSP basil
1 TBSP oregano
1 TBSP parsley
1 TBSP sugar
1/4 tsp red pepper
pepper
salt
3 bay leaves

In a chopper grate onion, celery & carrot. Over night marinate all spices and crushed tomato's. When you are ready to make the sauce brown the bones lightly in a little oil. Add all ingredient's to pot and cook on low for 5-6 hrs. Stirring often. This sauce can be used for any Italian dish. Any ground meats may be added if a meaty sauce is desired. Note; remove bones prior to adding meats, or serving.