6 oz. red wine, burgundy or red table wine
1 should beef steak, 1 inch thick, cut into 4 parts, fat removed
1 lb. pork butt, lean, cut into 4 parts with fat removed
1 med. onion, chopped
3 cloves garlic, chopped
2 (28 oz.) cans whole tomatoes, chopped
2 (8 oz.) can tomato sauce
Salt to taste
1/4 tsp. black pepper
2 tsp. sugar
12 oz. water

Place wine, all the meat, onion, and garlic in a 6 quart saucepan. Brown meat 10-12 minutes over medium-high heat, stirring frequently. Add the remaining ingredients except 6 ounces of water. When sauce begins to boil, lower heat to low. Cook at a low boil, uncovered, for 35 minutes. Add the remaining 6 ounces of water and continue to cook for another 35 minutes. Remove and serve over favorite pasta. Makes 6-8 servings.