Sugo Siciliano a la Jay Sorce

1 pound lean pork neck bonesFlour for dusting 3/4 tablespoon olive oil plus more neck bones1 medium onion, coarsely chopped4-5 cloves garlic, minced1 teaspoon dried oregano1 teaspoon dried basil 1/8 teaspoon red pepper flakes 1/2 pound ground round steak 1/2 pound Italian sausage (bulk or removed from casing)1 can (28 ounces) plum tomatoes2 bay leaves1 can (6 ounces) tomato paste6 ounces water6 ounces red wineSalt and pepper to tasteDash ground cinnamon, optionalDash ground cloves, optional2 tablespoons fresh basil, chopped1-1 1/2 pounds mostaccioli, cooked Grated parmesan for passing Heat a thin layer of olive oil in a skillet. Dust neck bones in flour and brown in pan on all sides, 3 to 4 minutes per side. Remove and set aside. Heat 3/4 tablespoon olive oil in same pan and add onion, cooking until tender, several minutes. Add garlic, cook 2 minutes; add oregano, dried basil and red pepper and cook 2 to 3 minutes.Stir in ground steak and sausage and brown meat thoroughly; drain all drippings. Stir in tomatoes, bay leaves, tomato paste and water and simmer 15 minutes. Add red wine and neck bones, simmer 20-30 minutes (do not overcook neck bones). Add water if needed. Salt and pepper to taste; add cinnamon and cloves if desired. Finish with fresh basil.Toss with cooked mostaccioli and pass the parmesan at the table.Serves four to six.Nutrition values per serving: 415 calories, 17 g fat (7 g saturated), 35 g carbohydrates, 4 g fiber, 23 g protein, 55 mg cholesterol, 912 mg sodium.