The Only Way to Make Red Sauce, In My Opinion

This one goes out my uncle, Chris DeSantis. Probably the coolest guy I've ever met. Be sure to check his blog out at: www.alla-tavola.blogspot.com. Growing up definitely not-Italian in a city full of Italians, I was lucky enough to have an uncle from New York City share his family recipes and ways of doing things with me. This is an adaptation of one of them:

Sugo di Pomodoro con Maiale
1. Start by browning 1 pound of pork neck bones that have been seasoned with salt and pepper in a couple Tbs. of olive oil.
2. After the neck bones have sufficiently browned, discard used oil and add a few more Tbs. Saute 3 cloves minced garlic, 1 large onion,, 1 bay leaf and a pinch of crushed red pepper until onions are soft.
3. Add 2 28 ounce cans of plum tomatoes and bring to a boil, reduce to simmer. Add neck bones back to sauce.
4. Occasionally stir the sauce to break the tomatoes apart. 
5. Simmer for 30-45 minutes, do not overcook the sauce. Taste to check seasonings. Add salt or pepper if necessary. Discard neck bones if you wish, I like to pick at them.
6. Stir in a few Tbs. of fresh basil right before serving.
7. Toss with fettucine pasta, top with a little more fresh basil, parmigiano-reggiano cheese, and a drizzle of olive oil. Enjoy with a glass or two of wine.