Italian Spaghetti

• 4 cloves garlic, chopped up
• 1 small onion, chopped up
• 2 lb. chuck meat
• 4 lb. neck bones (pork or salt pork)
• 1 Tbsp. sweet basil
• 1 Tbsp. oregano
• 1 Tbsp. Italian seasoning
• 1 1/2 Tbsp. salt
• 2 small cans tomato paste
• 4 small cans (from paste) water
• 2 large cans tomatoes, blended in blender
• olive oil (preferably imported from Italy)

1. Brown the chuck meat and neck bones in olive oil on a medium-high flame in a saucepan.
2. When done, place meat to the side and put the juices from the cooked meat into a large saucepan.
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. 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. Stir on high flame; bring to a boil.
6. Cover the saucepan; lower temperature to low and simmer for 3 to 4 hours, stirring occasionally.
7. If you wish, place cooked sausage and/or meatballs in sauce about 1/2 hour before done.

garlic, onion, chuck meat, neck, sweet basil, oregano, italian seasoning, salt, tomato paste, water, tomatoes, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617066 (may not work)