Italian Spaghetti - cooking recipe

Ingredients

4 cloves garlic, chopped up
1 small onion, chopped up
2 lb. chuck meat
4 lb. neck bones (pork or salt pork)
1 Tbsp. sweet basil
1 Tbsp. oregano
1 Tbsp. Italian seasoning
1 1/2 Tbsp. salt
2 small cans tomato paste
4 small cans (from paste) water
2 large cans tomatoes, blended in blender
olive oil (preferably imported from Italy)

Preparation

Brown the chuck meat and neck bones in olive oil on a medium-high flame in a saucepan.
When done, place meat to the side and put the juices from the cooked meat into a large saucepan.
Add the garlic and onion in the large saucepan with meat juices, stirring, on a medium-high flame until the garlic and onion are browned.
Add to the large saucepan, the tomatoes, tomato paste, 4 small cans of water, the basil, oregano and Italian seasoning, salt and cooked meat.
Stir on high flame; bring to a boil.
Cover the saucepan; lower temperature to low and simmer for 3 to 4 hours, stirring occasionally.
If you wish, place cooked sausage and/or meatballs in sauce about 1/2 hour before done.