Edythe's "New" Sauce

make 24 hrs ahead

olive oil
1 onion
1 bell pepper
4 cloves of garlic
1 lb Italian sweet sausage
2 to 3 pork spare ribs (fatty country style)
or 2 pork steaks
2 Tbs Schillings Italian seasoning
2 Tbs parsley flakes
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tomato soup can
2 large cans Italian whole tomatoes
1 large can tomato puree
1 small can tomato paste
1 medium can stewed tomatoes

Season pork with salt and pepper. Add 1 layer of oil on bottom of large frying pan; add sausage, and brown both pork and sausage. Remove meat and add onions, bell pepper, and garlic; saute in the same pan.

In a large sauce pan put tomato puree and 2 cans whole tomatoes (pulped) and 1 large can of water. Cover with a lid for 1 hour and watch for burning. Add tomato paste, soup, and stewed tomatoes. Add the Italian seasoning, parsley, oregano, salt and pepper.

Add the cooked onions, pepper, and garlic; add the sausage and pork. Cook uncovered 5 to 8 hrs and make sure red-black oil on top. If there is no red-black oil on top after 5 hrs, add oil.

Make meatballs (refer to Old sauce recipe)