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Chef Michael Symon's new restaurant "Angeline" opens at the Borgata Hotel in Atlantic City, New Jersey on May 6, 2017. Like this lasagna (which happens the be on the restaurant's menu!), it's named after his mother and offers American-Italian-style dishes like his mom made for him when he was young.
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes. Add the neck bones and brown, about 5 minutes. Add the ground veal, beef and sausage, season with another healthy pinch of salt and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon to get all of the browned bits into the sauce. Season the sauce with salt and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
Bring a large pot of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.