2-28 oz. cans tomato purée or crushed tomatoes
1-6 oz. can tomato paste
1 quart low-sodium chicken stock
2 cups dry red wine (the alcohol will cook out)
1/4 cup olive oil
2 yellow onions, peeled and minced
6 large garlic cloves, chopped
2 ribs celery with leaves, minced
1 large carrot, grated
1/2 cup parsley, chopped
1/2 pound fresh mushrooms, chopped (optional)
1/2 teaspoon crushed red pepper flakes or to taste
1 tablespoon crushed oregano
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon dried basil or 2 tablespoons fresh
2 whole cloves (optional)
1/2 tablespoon black pepper, freshly ground
2 tablespoons salt or to taste
1 teaspoon sugar
1-1 1/2 pound pork neck bones, spare ribs or chicken thighs