Italian Meat Sauce II

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté the diced onion and crushed garlic until the onion becomes soft and translucent. (Approx. 5-7 minutes)

Pour in the crushed tomatoes and whole peeled tomatoes. As you add the whole tomatoes, gently crush them with your fingers as they fall into the pot for a rustic texture. Season with 1/4 cup of the chopped parsley and 1 teaspoon of garlic powder. Cover the saucepan and reduce the heat to low. (Approx. 2 minutes)

In a large bowl, combine the ground beef chuck, breadcrumbs, 1 teaspoon of garlic powder, 1/8 cup of parsley, egg, and milk. Season with salt and pepper to your liking. Mix the ingredients thoroughly with your hands until well blended. Form the mixture into small, golf ball-sized meatballs. (Approx. 10 minutes)

Slice all but one hot Italian sausage link and one mild Italian sausage link into 1/2-inch chunks. (Approx. 5 minutes)

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat until it's slightly smoking. Slice open the remaining hot and mild sausage links and crumble the meat into the pan. Sauté, breaking up the pieces continually, until the sausage is golden brown. Transfer the cooked sausage to the saucepan with the tomato sauce. (Approx. 8-10 minutes)

In the same skillet, brown the meatballs, chopped sausage links, and pork neck bones on all sides until they achieve a deep golden brown color. You may need to do this in batches to avoid overcrowding the pan. Transfer each batch to the tomato sauce once browned. Drain any excess fat from the skillet. (Approx. 15-20 minutes)

Pour the red wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce to about half its original volume, then transfer it to the tomato sauce. (Approx. 5 minutes)

Stir the sauce frequently and season with salt and pepper to taste. Allow the sauce to simmer for at least one hour after the last meat has been added, allowing the flavors to meld and deepen. (Approx. 60 minutes)

Finish by stirring the remaining fresh parsley into the sauce. Spoon the sauce generously over your favorite pasta and serve the meat on a separate plate for a complete and satisfying meal. (Approx. 2 minutes)