SUNDAY SAUCE RECIPES

Steps:

• In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the short ribs with salt and pepper and add them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, 10 minutes. With tongs, transfer the short ribs to a plate.
• Pour off all but 1 tablespoon of fat from the casserole. Add the onions and a generous pinch of salt; cook over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste, garlic and oregano and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes with their juices and the carrot and bring to a boil.
• Return the short ribs and their juices to the casserole, cover partially and simmer over low heat, turning the short ribs occasionally, until the meat is very tender and the sauce is thick, about 4 hours.
• Transfer the short ribs to a plate; discard the carrot. Discard the bones and cut the meat into 1 1/2-inch chunks. Return the meat to the sauce and season with salt and pepper; keep warm over low heat.
• In a large saucepan of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Transfer the spaghetti to the pot with the sauce, toss well and cook for 1 to 2 minutes. Add a splash of the reserved pasta water if the sauce is too thick. Serve the pasta immediately.

Steps:

• Sprinkle neck bones on all sides with salt and pepper.
• 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.
• Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
• 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. 
• 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.
• 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. 
• Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.