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Nana's Spaghetti Sauce

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.

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