2# boneless veal
3# boneless beef chuck
2# boneless pork
4 jarge cans of tomatoes (1 crushed & 3 whole)
2 small cans of Contadina tomato paste
4 large yellow onions
1 bunch of pascal celery
4 cloves of garlic
butter, olive oil,oregano, Lawry's seasoned salt
course ground pepper
garlic salt, Italian seasoning, Worchester, crushed red pepper,
Accent, lemon pepper, paprika, salt
Prepare meat by cutting into chucks about 3" square. In a large frying pan, brown the meat in olive oil to which some butter has been added for flavor. As meat is browning, add salt, pepper, Accent, seasoned salt, garlic salt and lemon pepper.
In a huge kettle, put in the 4 cans of tomatoes, 2 cans of tomato paste and 2 cans of water (using the empty tomato paste cans) and the browned meat. Set to simmer. IN THE MEAT FRYING PAN, add more olive oil and butter and sauté the vegetables: 4 chopped onions and the celery which has been chopped. (They should be chopped into pieces about the size of your thumbnail squared). Peel and cut up the 4 cloves of garlic and toss in the frying pan. After sautéed, add the vegetables to the pot or kettle. Then add your seasonings to the pot: 2 teaspoons of oregano, 1 teaspoon of Italian seasoning, 1 teaspoon of paprika. 1 teaspoon of seasoned salt, 1 teaspoon of Worchester, 1/2 teaspoon of crushed red pepper and 1/2 teaspoon of garlic salt.
Simmer in uncovered open kettle for three hours. Stir occasionally. If the sauce gets too thick, add more water. Cool and refrigerate. Next day, simmer for two or three more hours. It's now ready to eat.