Heat sauce pot. Add approximately 2 tablespoons of olive oil and 2 tablespoons of butter. Brown meat (I don't brown meat first). Can double this part.

Add one large can tomato puree and 1 small can tomato paste. Fill each can with water and add to pot. Add seasonings:

1 tsp. salt
1 tsp. sweet basil
1 tbsp. sweet green pepper
1/4 tsp. pepper
1/4 tsp. garlic
2-3 bay leaves
1 tbsp. parsley
1 tbsp. onion
1 tbsp. sugar (optional)
Bouillon cubes/powder for flavor (chicken flavored)

Cook with cover to cook meat. Simmer at least 2 hours. If too thick, add more water. If too thin, remove lid and simmer until desired consistency.

Meats which can be cooked in spaghetti sauce, either singly or in combinations: Meatballs, brascioli (rolled up round steak), chicken (stew - fryers will disintegrate in sauce), pork chops or pork roasts, chunks of beef, spareribs, approximately 1 1/4 lbs. ground round, 1 1/4 lbs. sausage.

You can used fresh or dried sweet basil, parsley, garlic, onion, peppers.

I always double the recipe and add uncooked meatballs and Italian sausage (1 1/4 lbs. - 1 1/2 lbs. each) and freeze remaining sauce and meat for 3 or 4 uses.