Spaghetti with Hearty Meat Sauce

Something as innocent as this glorious hearty meat sauce on spaghetti, who could ever imagine it could be the source of arguments for the past 15 years.  This "meat sauce" has been my mother's "lasagna sauce" for as long as I can remember.  The problem is that I do not believe there is a difference between meat sauce for pasta and the sauce used for lasagna.  My mother, however, insists that this sauce should not be used as a condiment for spaghetti because it is for lasagna.  To me, it doesn't make sense.  Isn't lasagna just a spaghetti in a different shape.  Why can't the same sauce that is layered between larger and flatter sheets of spaghetti be used as the sauce in spaghetti and meat sauce.  I realize it seems very simple and perhaps idiotic to you, the reader.  However, my mother's opinionated nature keeps her from seeing the ridiculousness of the discussion.  Regardless, I was able to scam a Tupperware (really it was a cool whip container) full of meat (I mean lasagna) sauce with which I could do as I pleased.  So, of course, I put it over spaghetti. 

Meat (I mean lasagna) Sauce

1/4 cup olive oil

1/2 cup onion, chopped

1 clove garlic, minced

2 tablespoons parsley, chopped

1/2 lb. ground chuck

1/4 pound ground pork

1 can Italian tomatoes

2 cans tomato paste

2 tablespoons sugar

1 tablespoon salt

2 teaspoons dried oregano

2 teaspoons dried basil

1/4 teaspoon pepper

In 1/4 cup hot oil in a Dutch oven, saute onion, garlic and parsley until onion is tender.  Add chuck and pork; saute until well browned.  Add tomatoes, tomato paste, sugar, salt, oregano, basil and pepper; mix well, cutting tomatoes with a knife and fork.  Bring to a boil.  Reduce to a simmer, cover and stir occasionally for 3 hours.  Serve over hot spaghetti with a fresh grating of Parmesan cheese.