Red gravy with ground pork or Meat sauce or Spaghetti Sauce and baked spaghetti

Whatever you want to call this this is how I make it.

I usually make a quadruple batch of this at one time in a large stock pot.  I will cook a box of pasta (our favorite is angel hair).  When done I'll mix enough gravy with the pasta and put in aluminum pans cover with cheddar cheese and freeze. I keep one out and bake it for that night.  The rest of the gravy I put in gallon ziploc bags after it  cools and freeze.  The last time I did this I got 4 cake tins of baked spaghetti and 3 bags of red gravy for the freezer.

Ingredients

1 1/2 pounds ground pork

1 cup of seasoning blend (the frozen stuff precut - onions, peppers, celery)

1 tbsp minced garlic

2 (6-ounce) cans tomato paste1 (8-ounce) can tomato sauce

1 (14 1/2-ounce) can stewed tomatoes

1 tbsp Italian seasoning

1 tbsp Worcestershire sauce

2 tbsp sugar

1 tsp salt

1 cup water

Directions
Brown the meat in a large, heavy bottomed pot, then drain off the fat. Add the seasoning blend and garlic and saute until the onion is tender, about 10 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.