1 lg. onion, chopped
1 sm. bunch parsley
1/2 strip salt pork
2 tbsp. salt
1 tbsp. olive oil
2 (16 oz.) cans tomato sauce
6 cloves garlic
1 tsp. rosemary
1/2 tsp. sage
1/2 tsp. sweet basil
1/2 tsp. allspice
1/4 c. butter
1/4 tsp. pepper
2 lbs. ground round
1 (16 oz.) can tomato paste

In heavy pot, put olive oil and butter. Simmer onion and garlic until transparent. Add herbs and seasons; cook about 5 minutes. In frying pan, brown ground round; drain. Now to mixture in heavy pot, add tomato sauce and paste and 6 cups water and salt pork and meat. Bring to boil, stirring; turn down to low and cover. Cook for 1 hour. Serves 10 to 12.