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Spaghetti Sauce, Roast & Sausage

5-8 lb Sirloin Tip Roast

4 28-oz. cans tomato sauce

1 28-oz. can whole tomatoes

1 head of garlic, used in roast and sauce

1 large onion, chopped

1/2 lb asiago cheese, used in roast and grated for meal

oregano

basil

20-30 sweet Italian sausage

 

Push the point of a metal potato peeler into the meat and push in a piece of garlic or cheese before pulling the peeler out of the meat.  Continue over entire roast.    

 

In fry pan brown all sides of roast in olive oil.  Set aside.

 

Saute’ onion and garlic in olive oil (no not burn garlic).  Add tomato sauce and whole tomatoes.  Add oregano and basil to taste.  If sauce tastes bitter, add a little sugar.  Bring sauce to a boil then reduce to simmer then add roast.  

 

If sauce is too thin, remove cover while simmering to thicken.  

 

Cook for 8 to 12 hours on Christmas Eve, eve!  Then refrigerate.

 

Brown sausage and add on Christmas Eve.  

 

Then simmer another 4 to 6 hours.

 

Serve with pasta.