Hi Joel, Just spoke to my Mom (she is first generation Sicilian) and questioned the "pork" for the sauce, as I have never had her make it that way. She said her Mom did but when she married , and lived for a brief time with her mother-in-law, my Granmother Schoen forbid the pork in the sauce. My mother started making it without it until this day! It is interesting to see how recipes change over the years. We use the whole garlic in the sauce also, but brown it very lightly in oil first. We add a few large bay leaves also (can't remember if you had that listed, and a few sprigs of fresh parsley. Also 1 TBS. of sugar to reduce the "acid" of the tomatoes. We also add a little cinnamon for added flavor. I have a "splash protector" I use over my sauce, and for frying which works well also, and I can "watch" my sauce while cooking, and just lift off for stirring. This will probably sound strange to you,as it does to most people, but is really enjoyed by all who taste it. I add HARD BOILED EGGS to my sauce! My mom has done this since I was a little girl. I did not care for Sausage (which upset my Mom) as you pobably know Italian Moms are not happy unless your eating! She put the eggs in to replace the Sausage. They are delicious, served with the sauce. Today being a Vegetarian it is wonderful. Hope you do not mind me sharing this with you. Have a great NY day!