Sunday Sauce

2 tablespoons olive oil
2 onions minced
cup tomato paste
3 to 4 cloves garlic chopped
6 boneless spareribs (or 4 bone in pork chops)
2 pound chuck roast (in one piece)
Four 28 ounce cans crushed plum tomatoes
1 cup red wine
Salt and pepper
Small bunch parsley and basil tied with string
Meatballs already formed but not baked

In a large sauce pot, heat the olive oil; add the onions and wilt them down; then stir in the tomato paste and coat the onions well and continue cooking until they are almost a deep brown color. Stir in the garlic and cook until it softens. Transfer the mixture to a bowl. Add additional oil if the saucepan seems dry. Add the spareribs or pork chops and brown them; transfer the pork chops to a dish. Add the chuck roast and brown well.

Return the spareribs or pork chops to the pan along with the onion mixture. Stir in the tomatoes, wine salt, pepper and sugar. Mix well; cover and cook over simmering flame for 30 minutes. Add the herbs. Continue cooking over low heat for 2 to 3 hours.

Meanwhile bake or fry the meatballs. Add them to the sauce during the last 30 minutes of cooking.

Serve the meats cut into pieces as a second course and serve the sauce over cooked pasta, either spaghetti, rigatoni or ziti.

Note: this can also be made in a slow cooker.