Italian Spaghetti

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.