Spaghetti with Chuck Roast

I threw this together a while back, and I liked it.

1 lb chuck roast
2 16 oz cans plain tomato sauce
1 8 oz can tomato paste
5-6 cloves of garlic
1 tsp parsley
1 1/2 tsp basil
1 1/2 tsp oregano
Handful of salt
Dash of ground black pepper
3 tbsp olive oil
1 cup red wine
1 1/2 tsp dried rosemary
Any kind of pasta you prefer

Prepare the sauce first, by heating 1 tbsp of olive oil in a medium-sized pot. Add 5-6 cloves of minced garlic and the parsley, stirring contents while heating. Once the garlic becomes golden, add the tomato sauce, tomato paste, basil, oregano, salt, ground black pepper, and red wine. Stir well. If you are using fresh basil or oregano, add it in later, for a stronger taste. Bring sauce to a boil, then cover and let simmer for a half hour.

Chop up the chuck roast into chunks. Season lightly with salt and pepper to taste. Pour 2 tbsp olive oil into a frying pan and heat. You can heat a couple cloves of garlic in the oil, too, if you want. Add chuck roast and rosemary, and cook for a few minutes over medium-high heat. Pour contents of frying pan into the sauce, reserving and discarding some oil. Stir well, and let the sauce continue to simmer for another twenty minutes.

Prepare pasta, and serve.