Sunday Gravy or Red Gravy

This is a tried and true lifetime recipe of mine. Please read the entire recipe a couple times before making this gravy. There are many options and differences in the procedure according to your preferences. Read it all first so you will have a good idea of what YOU want to do before you start. 
Enjoy this as my family has for decades. The smell of this cooking on a Sunday makes me think of the love of our family and the wonderful feeling we share having Sunday Dinner together.

Ingredients:
Meat of your choice.
Some meat choices are, Pork Neck Bones, Beef Neck Bones, Pork Bellies (cut into lengths of no more than 3 inches), Italian Sausage (cut into about 3 inch lengths) Veal Neck Bones. Do not trim the fat off this meat. Fat Drippings is what makes it gravy instead of sauce.
Use 1 to 1 1/2 pounds of your choice or any combination there of.
My personal favorite combo is 3 neckbones and 2 bork belly pieces.
 (You can add more neckbones and sausage and meatballs later, right now you have to remember you're making gravy not meat.)
3 cloves Garlic, minced
1 med Onion, quartered
1/4 c Wine, (I use a red table wine such as Chianti)
2 Tbsp Chopped sweet basil or 1 tsp dried
3 to 4 - 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender first for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)
Salt, Pepper, Crushed Red Pepper, to taste
1 Tbsp Sugar, keep on hand in case you need to neutalize acid from tomatoes.
2 small cans. Tomato Paste, Keep on hand in case needed to add thickness and or sweetness. (this is your fail safe against watery tomatoes)
Prepare
In a large dutch oven or Pot,  Brown onion and neckbones in the pot over medium heat.
Add garlic and season with some salt, pepper, (Red Pepper if desired) and basil.
Mix it up well and cook for about another minute.
Add wine, Bring to boil and simmer for 2 - three minutes
Add tomatoes and bring to second boil, stirring frequently. About 10 to 15 minutes depending on how many tomatoes you use..
Reduce heat to medium low and continue cooking for at least a half hour uncovered
Stir Frequently, You want to avoid gravy sticking to the sides of the pot or for any of it to burn on the bottom.
Lower heat to low and simmer uncovered for at least 1 1/2 hours. I like to cook my gravy for two hours or more.
Once again.. remember to stir your gravy often as it cooks for reasons listed above. (once you're on a low heat you can probably just make sure you stir it around about once every 3 to 4 minutes. If you feel it's sticking, stir more often.
Taste your Gravy, if it tastes acidy add a little sugar and stir
Do not make it too sweet. the neckbones and pork bellies and whatnot will add some sweetness as they cook. Also if you decide to thicken your gravy with Tomato Paste. 
Salt and Pepper and Garlic Powder to taste and a little crushed red pepper if desired.
Stir it well and taste it again.
This is the time to add sausage and meatballs if desired. If you do... raise heat back to medium and bring back to a boil and continue to cook for 30 minutes. (Many people cook their sausage and meatballs prior to adding them. I personally add them raw and cook them right in the gravy. This give it all a better flavor in my opinion but sometimes I do have to skim some excess fat off the top of the gravy after they cook)
Lower heat to simmer and... Taste the gravy.
Now is your chance to decide if you want it thicker. If you do, add tomato paste one can at a time and cook while stirring for 3 to 5 minutes as it thickens.
If you have it as you like it, turn off heat and cover.
Let stand covered for at least 30 minutes.
Warm it up again and serve when you're ready.
All of these ingredients and procedures are a matter of taste and preference. This way works very well for me. Next time feel free to experiment to meet your taste preferences and make it ...
YOUR GRAVY.
Serve over pasta