|Olive oil||5 Tablespoon|
|Tomato sauce||48 Ounce (6 Cans, 8 Ounce Each)|
|Water||24 Ounce (3 Cans, 8 Ounce Each)|
|Garlic cloves||3 Large, minced|
|Italian sausages||1 Pound (Sweet / Hot)|
|Chuck||1 Pound, ground|
|Sugar substitute||2 Gram (2 Packets)|
Place pork chops and 2 tablespoons olive oil in a large heavy pot.
Brown chops well.
Add tomato sauce, water, garlic, and salt.
Bring to slow boil.
Allow to simmer.
Meanwhile, place sausages in heavy skillet without any oil.
Prick sausages with fork.
Cook until well browned on all sides.
Slice into one-half-inch pieces.
Drain well and discard drippings.
Add to pork chop mixture.
Brown ground chuck in skillet with 3 tablespoons olive oil.
As chuck is browning, slowly break up into small pieces.
When meat is lightly browned, add to pork chop mixture.
Simmer for 3 hours, stirring occasionally.
Remove pork chops from sauce; bone, chop meat, and return to sauce.
Add oregano and thyme the last 1/2 hour.
When mixture is finished cooking, add sugar substitute.