5 cans crushed tomatoes
1 lb. pork butt or 3 chops
1 med. size onion diced
1/2 diced pepper

Get 6 quart saucepan and put 1/2 cup of olive oil in bottom of pan. Place pork butt or chops in pan and fry until brown. Put diced onion and peppers in pan and fry. Open cans of crushed tomatoes and add to pan. Season with basil, parsley, garlic or garlic salt, oregano, salt, and black pepper. Season to taste. Bring to slight boil and then put on low. Simmer and cook for 5 hours or over night. Put into containers filled 1 inch from top and freeze. This way you can have fresh sauce whenever you need it.