Three-Meat Sauce

Name: Three-Meat Sauce
Ingredients: 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes; 1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes; 1 pound Italian sausage links, cut into 1-inch slices; 3 tablespoons olive oil; 3 large onions, chopped; 5 cans (15 ounces each) tomato sauce; 3 cans (6 ounces each) tomato paste; 1 cup water; 1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes; 1/2 cup minced fresh oregano or 3 tablespoons dried oregano; 5 teaspoons salt; 2 teaspoons pepper

12 ingredients

3 steps

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
1 pound Italian sausage links, cut into 1-inch slices
3 tablespoons olive oil
3 large onions, chopped
5 cans (15 ounces each) tomato sauce
3 cans (6 ounces each) tomato paste
1 cup water
1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes
1/2 cup minced fresh oregano or 3 tablespoons dried oregano
5 teaspoons salt
2 teaspoons pepper

Directions

1

In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil.
2

Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti.
3

Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.