Three-Meat Sauce

• 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
• 1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
• 1 pound Italian sausage links, cut into 1-inch slices
• 3 tablespoons olive oil
• 3 large onions, chopped
• 5 cans (15 ounces each) tomato sauce
• 3 cans (6 ounces 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. 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.
2. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti.
3. Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.

chuck roast, pork shoulder butt roast, italian sausage, olive oil, onions, tomato sauce, tomato paste, water, parsley, fresh oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/three-meat-sauce/ (may not work)