Sunday Pasta Gravy Sauce

This is it, the best Sunday Sauce.
A traditional long cooked meatsauce,
to be served over pasta on Sundays.

Ingredients:

For the Sauce
2 tablespoons olive oil
1 lb meaty pork neck bones or pork spareribs
1 lb veal stew meat or 2 veal shoulder chops
1 lb Italian sausage
4 cloves garlic
1/4 cup tomato paste
3 (28 ounce) cans peeled Italian tomatoes
2 cups water
6 leaves fresh basil, torn into small pieces
To Serve
1 lb pasta shells or rigatoni pasta, cooked and hot
freshly grated romano cheese or parmesan cheese

Directions:
To make the sauce, heat the oil in a
large heavy pot over medium heat.
Put the pieces of pork in a large pot.
Cook turning occaisionally,
for about 15 minutes or until
nicely browned on all sides.
Transfer pork to a plate.
Brown the veal in the same way
and add it to the plate.
Place the sausages in the pot
and brown on all sides.
Set the sausages aside with the pork.
Drain off most of the fat from the pot.
Add the garlic and cook
for about 2 minutes or until golden.
Remove and discard the garlic.
Stir in the tomato paste and cook for 1 minute.
With a food mill puree the tomatoes,
with their juice into the pot.
Or for a chunkier sauce,
just chop up the tomatoes and add them.
Add the water; and salt and pepper to taste.
Add the pork, veal,sausages, and basil
and bring the sauce to a simmer.
Partially cover the pot and
cook over low heat,
stirring occaisionally, for 2 hours.
If the sauce becomes too thick,
add a little more water.
After the sauce has cooked for two hours,
you may want to add some meatballs
and cook for 30 minutes or until
the suace is thick and the
meatballs are done.
To serve, remove the meats
from the sauce and set aside.
Toss the cooked pasta with the sauce.
Sprinkle with cheese.
Serve the meats as a second course,
or reserve them for another day.