3 tb Olive oil

      1    Small sweet onion, peeled

           And minced
      1    Celery stalk, minced

      1    Small carrot, scraped and

           Minced
    1/2 lb Ground pork, or 1/2 lb

           Plain Italian sweet sausage
           Meat, removed from the
           Casings and crumbled
     28 oz Can, whole tomatoes

      2    Sprigs fresh mint or 1/4

           Teaspoon dried thyme
      2 tb Minced fresh parsley leaves

           Salt & freshly ground pepper
           To taste
  1.  Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan.

      Add the onion, celery, and carrot and saute over low heat until the
      vegetables just begin to color.  Use a slotted spoon to remove the
      vegetables to a plate.  Set aside until needed.
  2.  Add the remaining tablespoon of oil to the pan and saute the ground

      pork until it is lightly browned.  Pour off and discard any excess
      fat from the pan and return the vegetables to the pan.
  3.  Puree the tomatoes and add them to the saucepan along with the mint,

      parsley, and salt and pepper.  Bring to a boil, lower the heat, and
      simmer, uncovered, stirring occasionally, for 1 1/2 hours.
  This sauce may be refrigerated in a tightly covered container for up to
  one week.  It can also be frozen for up to 4 months.
  ~--