Brown together in skillet:

1/2 lb. pork
1/2 lb. beef
1 clove garlic
1 med. onion

Drain grease and add:

2 qts. tomatoes (may be stewed, sauce or juice)
1 (12 oz.) can tomato paste
1/2 tsp. parsley
1 bay leaf
Sugar to taste - start with 2 tbsp.
Salt and pepper to taste
2 tsp. Italian seasoning

Cook, taste and re-season as needed. You should add either a pork chop, a fresh pork roast, pork neck bones or chicken wings, backs or parts to the sauce while cooking to enhance the flavor of the sauce. I like to let the pork roast cook all the way down and leave the small pieces of meat in the sauce at serving time. You will need to cook the sauce all day to thicken.