Sunday Gravy | Saveur

Ingredients

• 1 lb. pork baby back ribs, cut into individual ribs
• 1 lb. pork neck bones
• 3⁄4 lb. hot Italian sausage links, cut into 2" – 3" pieces
• 2 thin-cut lamb shoulder chops (about 1 lb.)
• 2 (28-oz.) cans whole peeled tomatoes, preferably san marzano, with their liquid
• 1 Tbsp. extra-virgin olive oil
• 1 clove garlic, left whole
• 2 (6-oz.) cans tomato paste
• Salt and freshly ground black pepper
• 1⁄4 cups white wine
• 1 Tbsp. roughly chopped basil leaves
• 1 Tbsp. roughly chopped flat-leaf parsley leaves
• 1⁄2 tsp. dried oregano
• 1⁄8 tsp. red pepper flakes
• 1 cup finely grated pecorino romano cheese