I made this two times with her in my kitchen in Virginia, and tasted it many times at her home in New York. If anyone wants to make a (slightly labor intensive) delicious marinara sauce this is it. I make a big batch and then freeze the leftovers.
1 small pack pork neck bones
1 pack Premio Italian sausage (hot or mild, I use both)
2 cans 6oz. Contadina tomato paste
2 29oz cans Hunt's tomato sauce
1/4 yellow onion
Use heavy stock pot, coat bottom generously with olive oil. Set heat to medium high. If heat is too high the oil will burn. Slice approx. 1/4 of a yellow onion. Lightly brown onion in oil and then remove and discard. Rinse neck bones and trim any excess bits, pat dry on paper towel and brown in oil. Remove and set aside. Take sausages and hand "roll" them until they are straight and not curved. Brown all sides in oil. Only brown 3-4 at a time as not to crowd the pot. Remove sausages and set aside. Turn heat down to low, add two cans tomato paste and one can water, stir until "saucy". Raise heat to med-high and bring to a low boil. Add 1 layer around pot of garlic powder, a little pepper, and 1 tsp. salt. Add two cans of tomato sauce, stir well and then return meat to pot. Bring to a boil and add another layer of garlic powder and 1/2 tsp. basil. Lower to simmer and cover pot almost all the way to steam can escape. Simmer as long as possible but at least one hour.
Jackson showing Grandma his playroom during one of her visits: