4 tbsp. vegetable oil
2 tbsp. butter
1 1/2 lb. beef chuck roast, cut into cubes
2 med. onions, minced
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (6 oz.) can water
1/2 c. red wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 bay leaf
1 (29 oz.) can tomato sauce

Combine oil and butter in a large saucepan. Add beef, onions and garlic; saute until meat is lightly browned. Combine tomato paste and water. Add tomato paste, wine, salt, pepper, oregano, bay leaf and tomato sauce. Reduce heat and cook for 2 hours, stirring occasionally. Yields 4 cups.