Italian Red Sauce

5 pounds pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
20 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
1 (4 ounce) bottle Kitchen Bouquet®

In large pot brown neck bones in olive oil. Add onions, celery and garlic. Mash tomatoes with hands and add to the bones. Add remaining ingredients and simmer 5 to 6 hours. Remove bones. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna.

May be prepared ahead. Freezes well.