This is my Grandma's recipe for meat spaghetti sauce. She is American Indian, not Italian. She used to make this for us in the summer when we worked in the tobacco field. Everyday, Monday to Friday, "Ms. Pearl" cooked lunch for the entire field crew - usually 10-12 people. Spaghetti was usually served with cabbage boiled on a ham bone and fresh, hot hushpuppies. She will be 87 this year and can't cook like she used too. But she told my brother and me how to make it a few years ago. I use this sauce for spaghetti, ravioli, eggplant parmesan, and lasagna. The dry seasoning on the meat adds flavor and helps the sauce stick to the meat. It's even better as leftovers.