In a large skillet, heat evoo on med-high till shimmery. Add onion and saute for 2 minutes or until starting to brown. Reduce heat to medium and add garlic. Saute for 1 minute.
Raise heat to med-high. Add pork and sausage and break it up, stirring often to brown well. Drain in colander, if needed (you most likely won't need to if very lean beef is used.) Return mixture to pan.
Lower heat to med-low. Add marinara sauce, and stir well. Continue to stir often till slightly bubbling. Lower heat if needed.
Add sugar and can of tomatoes. Cover pan and allow to simmer for 20 minutes.
In the meantime, put 1 & 1/2 pound(s) of spaghetti or fettucinI in boiling water. Cook by directions on package, or al dente. (I prefer al dente.)
Serve sauce over pasta and sprinkle with freshly grated parmesan.
Serve with green salad and garlic bread.
*Have fresh or canned peaches for a light dessert.*
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