Karen's Sunday Sauce

6 oz Veal, cubed
6 oz Beef chuck, cubed
6 oz Pork Tenderloin, cubed
2 tbsp Olive Oil
1 large Onions, chopped
6 cloves Garlic, grated
3-4 (48 oz) cans Tomato Sauce
1 small can tomato paste
2 tbsp Italian seasoning
Salt n pepper to taste

Cube each meat into 3-4 pieces. Sprinkle with salt n pepper. Heat oil in large, tall, Teflon coated preferable, pot. Brown on all sides and remove to clean plate. Toss onions into pot and cook on medium, scraping up bits, till translucent. Turn heat to medium low and wait 1 minute. Add grated garlic, mix in, and cook for about 1 minute. Add tomato sauce, tomato paste, Italian seasoning. Turn up heat and bring to low boil. Add meat and any juice collected on plate. Mix in. Place lid slightly askew on pot, making sure all meats are submerged. Turn heat to low. Stir every 15-20 minutes for 2-3 hours, tasting as you go after first hour. You'll probably need to add at least 1 tsp of salt. You can add some crushed red pepper if you like it spicy. (I suggest 1 tsp.) If by end of cooking time you think it tastes slightly bitter, add 1 tsp sugar. Now that the house smells so delicious and everyone wants to eat it, boil some penne or mosticolli, and serve with each person getting a piece of the meat on the side. Save the rest of the sauce for the lasagna, or just store it in quart sized bags in freezer for later use.

Serving Size: 1/2 cup?

Number of Servings: 15.0

Recipe submitted by SparkPeople user KKAVANAUG7.