Recipe: Three-Meat Pasta Sauce (using chuck roast, pork shoulder roast, and Italian sausage)

THREE-MEAT PASTA SAUCE

1 (2 1/2 to 3 pound) boneless chuck roast, trimmed and cut into
1-inch cubes
1 (2 to 2 1/2 pound) pork shoulder roast, trimmed and cut into
1-inch cubes
1 pound fresh Italian sausage links, cut into 1-inch slices
3 tablespoons olive or vegetable oil
3 large onions, chopped
5 cans (15 ounce each) tomato sauce
3 cans (6 ounce 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
1 pound spaghetti, uncooked

In a large Dutch oven or soup kettle, brown beef, pork, and sausage in oil; drain.

Add onions; cook until tender.

Add tomato sauce and tomato paste, water, parsley, oregano, salt, and pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 to 3 hours or until the meat is tender.

For 4-6 people, serve 4 cups of the meat sauce over 1 pound of cooked and drained spaghetti.

Refrigerate or freeze remaining sauce (may be frozen up to 3 months).

Makes 18 cups
From: Lillian Di Senso; Lake Havasu City, Arizona
Source: Taste of Home's Quick Cooking Annual Recipes 1999