Thanks to all who recommended alternate pork meat to replace the pork neck bones I could not find for my Italian gravy. I went to a small store to purchase pork short ribs, and low and behold they had fresh pork neck bones! So that's what I used.This is a really really good gravy. Try it and let me know what you think!
KimInWis

Italian Gravy with Pork Neck Bones

2 cans crushed tomatoes (large.. 21oz?)
l-1/2 cans water
garlic 5-6 cloves chopped
pork neck bones - about 2 lbs
parsley - to taste
green pepper (optional)
basil/oregano, salt, pepper - to taste and a pinch of sugar

Brown neck bones in olive oil, then add parsley, garlic, tomatoes and water and bring to a boil. Turn down heat and simmer for about an hour. If you don't like the neck bones remove them before you add add your other meats like meatballs or sausage (browned first). Also, the neck bones can break down and leave small bone pieces so I take them out.

Once you add the meat continue to simmer until grease starts to come to top of sauce (if too much, skim some off) , and it's almost to the thickness you want, then add the green pepper and seasonings and cook until pepper is soft.
It takes about 4 hrs total.
KimInWis

http://www.nancyskitchen