Ingredients
1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes1 pound Italian sausage links, cut into 1-inch slices3 tablespoons olive oil3 large onions, chopped5 cans (15 ounces each) tomato sauce3 cans (6 ounces each) tomato paste1 cup water1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes1/2 cup minced fresh oregano or 3 tablespoons dried oregano5 teaspoons salt2 teaspoons pepper
Preparation
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.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti.
