Dry off neck bones with paper towels. Place in a medium mixing bowl and toss with 3 teaspoons salt and 1 teaspoon black pepper. Let sit for 30 minutes.
Meanwhile, in a large soup pot, brown the ground beef. Remove to a paper towel-lined plate; set aside.
Add the neck bones to the same pot and brown in batches, allowing about 1/2 inch pan space to show between pieces. Remove to a plate; set aside. Drain and discard all but 2 tablespoons of the rendered fat.
Add the onions, carrot, and garlic and cook over medium-low heat until the onion is translucent. Turn up the heat a bit, add the wine, and deglaze the pan, making sure to scrape up all the brown bits.
To pot add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, rosemary, red pepper flakes, and 1 cup water. Add ground beef and neck bones back to the pot. Bring to a boil, reduce heat immediately and simmer for 2- 3 hours, stirring occasionally, until sauce thickens. Stir in parmesan and cook for another 30 minutes. Sauce can be thinned with water.
Makes enough for 2 pounds of pasta.I use half and freeze the other half. This freezes beautifully.