My grandmother Loretta Herman’s spaghetti sauce:
Brown 2 lbs. of ground beef in a large, hot, pot.
Begin to slowly cook diced salt-back pork off to the side in a seperate pan.
When the ground beef is well browned, season with salt and pepper, and add 1 chopped onion. Cook until onion becomes shimmery, then add 2 cloves chopped or well crushed garlic. Cook for another minute or two. Add 2 big cans of crushed tomatoes and one regular sized (14.5 oz.) can of chopped tomatoes in their tomato juice. Bring to a boil. Add any pork ‘juice’ that has accumulated in the slow-cooking fat pork pan. Lower the meat sauce to a simmer, and continue to cook that pork off to the side over low heat to extract liquid. Continually strain the pork’s liquid into the slow-simmering meat sauce for about 40 minutes.
Simmer the tomato sauce for another 20 minutes to an hour, partially covered. Season with salt and pepper to taste before serving.