Recipe: Mama D's Spaghetti Sauce (using chuck roast) and Spaghetti Sauce (using chuck roast and pork ribs)

MAMA D'S SPAGHETTI SAUCE

4 tbsp. vegetable oil
2 tbsp. butter
1 1/2 lb. beef chuck roast, cut into cubes
2 medium onions, minced
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (6 oz.) can water
1/2 cup red wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 bay leaf
1 (29 oz.) can tomato sauce

Combine oil and butter in a large saucepan. Add beef, onions and garlic; saute until meat is lightly browned.

Combine tomato paste and water. Add tomato paste, wine, salt, pepper, oregano, bay leaf and tomato sauce. Reduce heat and cook for 2 hours, stirring occasionally.

Makes 4 cups

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SPAGHETTI SAUCE

1 lb. chuck roast
2 to 3 country style pork ribs
olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
2 cans (12 oz. each) tomato paste
1 (29 oz.) can tomato sauce
1/2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. sweet basil
1/4 cup grated Romano cheese
Water

In saucepan brown meat in a little oil.

Remove meat from pan; add onion and garlic and cook until tender.

Add tomato paste and cook on low heat about 10 minutes, stirring often.

Add tomato sauce, sugar, salt, pepper and basil. Let simmer 1/2 hour.

Fill each paste can twice with water and add to sauce. Add cheese and return meat to sauce. Cover and let simmer 3-4 hours, stirring often. You can add more seasonings to taste and a little more water if too thick. You can take meat out and add meatballs the last hour. Skim off any grease before serving.

Adapted from unknown source