Mom's Spaghetti Sauce Recipe

Yesterday I whipped up a batch of my mother's awesome spaghetti sauce recipe, which is somewhere between from-scratch and from-a-jar. I'm not a big tomato sauce fan (and I'm part Italian! I know, right?), but I loooove this recipe and it's super-easy. From memory, it basically goes like this:

Sautee lots and lots of garlic in olive oil in a large pot. Add in two 15-oz cans of tomato sauce and two 6-oz cans of tomato paste. Fill one of the 15-oz cans up with water and dump that in, twice. Whisk it all together until smooth. Add a large handful (about a third cup) Tone's Spicy Spaghetti Seasoning -- that's pretty much the secret ingredient. Add some extra sugar, cayenne, oregano, and salt and pepper. While all this is going on, brown some boneless country-style pork ribs under the broiler; when brown on all sides, throw those in the sauce. Simmer it all on low heat until reduced to desired consistency (usually about an hour or so). Take out the ribs and cut them into little pieces and dump it all back in. Done! The sauce splatters while simmering if left uncovered, so you may want to partially cover it with a lid, but make sure it's not on all the way so the steam can escape.

I like to serve this over linguine topped with fresh-grated parmesan or romano. In fact, that is precisely what I am having for dinner in about half an hour. Om nom nom.