Carolyn Quilici’s Red Meat Sauce

PREP TIME: 10 minutes
COOK TIME: 3 hours 0 minutes

6 medium onions
6 cloves garlic
1 bunch parsley
2 large cans 28oz stewed tomatoes
1 large can 28oz water
3 large cans 28oz tomato sauce
2 small cans 6oz tomato paste
1 tsp. fresh rosemary
1 bay leaf
1 small chuck roast
1 lb ground pork
1 cup porcini mushrooms

Soak mushrooms in water for 10 minutes and chop finely. Set aside the water that the mushrooms were soaking in to add to the sauce later. Brown onions in olive oil, adding the mushrooms, parsley and garlic. In a large stock pot put in the stewed tomatoes, water, tomato sauce and paste. Simmer and slowly add the onions, mushrooms, parsley, garlic and mushroom juice from soaking to the sauce. Brown the chuck roast in olive oil and add it to the sauce. Fry the ground pork and add it to the sauce. Cook on low for about 2 hours. The chuck roast can be sliced and served with the sauce over pasta or polenta with fresh grated cheese.