Italian Spaghetti

1. 1

   Brown the chuck meat and neck bones in olive oil on a medium-high flame in a saucepan.

2. 2

   When done, place meat to the side and put the juices from the cooked meat into a large saucepan.

3. 3

   Add the garlic and onion in the large saucepan with meat juices, stirring, on a medium-high flame until the garlic and onion are browned.

4. 4

   Add to the large saucepan, the tomatoes, tomato paste, 4 small cans of water, the basil, oregano and Italian seasoning, salt and cooked meat.

5. 5

   Stir on high flame; bring to a boil.

6. 6

   Cover the saucepan; lower temperature to low and simmer for 3 to 4 hours, stirring occasionally.

7. 7

   If you wish, place cooked sausage and/or meatballs in sauce about 1/2 hour before done.

* Per serving · 4 servings · Values may vary.

No additional tips available.