Adapted from The North End Italian Cookbook, 5th Ed.
1/4 C olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1 small onion, chopped (or, in my case, onion powder, to taste)
1 garlic clove, chopped
Dried basil, red pepper flakes & mint
salt & pepper to taste
1 28-oz can of crushed tomatoes
1. Heat the oil in a large skillet. When hot, add the meat, and begin browning it, breaking it up with a spoon. When partially browned, add in the garlic, onion (or onion powder), and seasonings. Continue browning until the meet is cooked through.
2. Add in the tomatoes and stir until the sauce is bubbling. Lower the heat, add more salt & pepper to taste. If the mixture is too thick, thin with water. Add more basil, mint & red pepper flakes, and simmer about 20 minutes, stirring often.
3. Meanwhile, cook 1 lb. of pasta in boiling salted water, according to package directions. Stir half the sauce into the drained pasta over low heat, then spoon the rest on top with grated or shredded cheese.