2 lbs. Ground Pork, cooked and drained
1 Lg. Can Tomato Puree
1 Md. Can Tomato Paste
1 Cup Chicken Broth (or more)
2 large Bullion Cubes
1 T. Butter & 1 T. Oil
1 Onion Chopped
2 T. Rubbed Sage
Salt & Pepper
1 t. Sugar

In a soup pot or large sauce pan, bring Butter and Oil to hot.
Add Onion and stir fry until transparent.
Add Tomato Sauce, Tomato Paste, Chicken Broth, Salt, Pepper, Bullion Cubes and Sage, bring to a simmer, and cover.
Cook 1 hour, stirring occasionally, or until tomato sauce is orange and no longer bright red.
Brown Meat in Fry pan and drain well.
Add Meat to Tomato and cook 1/2 hour.
If Sauce becomes too thick, add more broth.
Can be frozen in single servings for later uses.
Tips:  Add a pinch of sugar only if you need to, if the sauce is too acidic.
Pour a little sauce over the pasta and sprinkle with Parm Cheese and mix. 
Serve remainder of sauce separately