3-5 lb. cross rib roast
4-5 garlic cloves, quartered or slivered
Rosemary
16 oz. can stewed tomatoes
16 oz. can tomatoes sauce
6 oz. can tomato paste
Basil
Salt
Pepper
Oregano
1 onion, chopped
1/2 c. ketchup
1/2 c. red wine

Wash roast. Make holes all around it and insert garlic slivers. Rub entire roast generously with rosemary needles. In a large (at least 4 quart) pot, heat a small amount of olive oil. Sear the roast on all sides. Add stewed tomatoes, tomato sauce, tomato paste, onion and spices to taste, as well as your favorite spaghetti sauce ingredients (e.g. black olives, mushrooms, etc.)

Simmer all day, stirring gently every hour or so. Add spices as needed. 1/2 hour before serving time, add ketchup and red wine. Serve sauce over your favorite pasta and slice roast on the side.