Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in passata and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/3 of the parsley and 1 teaspoon garlic granules. Cover and reduce heat to low.
In a large bowl, mix the minced beef, breadcrumbs, 1 teaspoon garlic granules, 2 tablespoons parsley, egg, milk and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausages but one hot and one mild sausage into 1.25cm chunks.
Heat 2 tablespoons in a large frying pan over medium heat. The oil should be slightly smoking. Slice open the remaining hot and mild sausage and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausages and pork bones on all sides until they are a deep golden brown. You may need to do this in stages and continually transfer into the sauce when browned. Drain off excess fat.
Pour the red wine into the frying pan and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favourite pasta and serve the meat on a separate plate.
Pork neck bones can be purchased at your local butchers. You may need to make a special order for them.
Tomato juice or water can substituted for wine, if desired.