2 cups fresh (38 ounce) cans pork sausage links
1 onion, chopped
2 stalks celery, finely chopped
1 teaspoon seasoning salt
1 teaspoon garlic salt
1 teaspoon salt and pepper to taste
1 teaspoon dried oregano
2 (15 ounce) cans stewed tomatoes, with juice
1 (5 ounce) can tomato paste
1/4 cup white sugar
3 tablespoons distilled white vinegar
1 1/2 teaspoons honey
1 tablespoon dried rosemary
3 tablespoons lemon juice
3 tablespoons olive oil
Place sausage, onion, celery, seasoning salt, garlic salt, onion, celery, seasoning salt, garlic salt, tomato paste and sugar in medium-size mixing bowl; refrigerate over night.
Prepare tomato sauce by mixing together tomato, tomato paste, sugar, vinegar, honey, rosemary, lemon juice and olive oil in small casserole dish; cook over medium heat until thickened.
Cook beef portion in saucepan over low heat, stirring, until no longer pink; cut into thick slices.