Heat a large dutch oven or soup pot to medium-low heat (You want to preheat the pot well, so be patient. Long moderate heat will create a pan hot enough to brown, without being so hot that it sizzles and pops).
Thoroughly salt the pork neck bones with 1 1/2 Tablespoons of salt and add 1 Tablespoon of olive oil to the pan. Brown pork bones in batches. You do not have to cook through. Just get some color on all sides. Be patient. This takes time, usually about 40 minutes for me. I add a little more olive oil with each batch as it tends to disappear. Don't overcrowd your pan or they won't brown. Set aside the browned bones.
In the now empty pot (wonderfully laden with pork drippings), add a little more oil if your pan is dry and then your minced garlic. Cook gently for less than a minute and then return pork bones to the pot.
Pour in 4 cans of crushed tomatoes, basil, oregano, red pepper flakes, water and another 1/2 teaspoon of salt.
Bring to a bubble and then reduce to a gentle simmer. Simmer for 4 hours. Remove the lid and simmer an additional 30 minutes to an hour.
Remove pork bones to a cutting board to cool. Taste sauce and adjust seasoning (i.e. add more salt most likely).
Once the pork bones have cooled, pick the meat from the bones. You can either add the meat back to the sauce or reserve it for one especially meaty ragu-style sauce.
This recipe makes approximately 3 quarts of sauce and renders 3 cups of deliciously tender meat.
For freezing, be sure to leave about 1 1/2 inches of room at the top of the jar (it will expand!).