All-Day Tomato Sauce
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This would be in line with what Italian-Americans would consider Sunday Gravy, 
though I won't call it that since I'm not Italian. 

2 28-oz cans ground peeled tomatoes
1 lb pork chops (with bone)
1 lb beef pot roast (i.e. a piece of chuck or round)
1 medium-sized carrot, peeled and chopped
1 rib celery, chopped
1 medium-sized onion, chopped
3 cloves of garlic, chopped (not crushed)
1 cup strong red wine (Merlot or similar)
extra virgin olive oil
2 bay leaves
Basil, rosemary, oregano, thyme to taste
kosher salt

In a preheated cast-iron skillet, add a bit of olive oil and brown pork chops 
and beef on both sides. Meanwhile, in a dutch oven, add more olive oil and the 
chopped onion, celery, and carrot with a bit of salt and cook until vegetables 
soften, adding garlic about halfway through. When meats are just seared on both 
sides, set them aside to rest (cutting into smaller pieces if necessary). Remove
skillet from heat and deglaze with wine, allowing the mixture to reduce with the
residual heat. Add deglaze mixture to dutch oven along with tomatoes; bring to a
 simmer over low heat and add meats and herbs to pot. Allow to stew for several 
hours, until meat is falling apart. Serve as you would any other pasta sauce.