Neapolitan Pork Chops and Spaghetti

From my Granny's cookbook, "Prize Winning Recipes from Around the World." This is a lot like a recipe I used to adore from a local italian restaurant. They would let the sauce simmer a long time and it was sooooo succulent, the pork chops would just fall apart. MMMmm.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1 (28 ounce) can Italian tomatoes
• 1 (6 ounce) can tomato paste
• 2  garlic cloves, minced
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon sweet basil
• 1⁄4 teaspoon sage
• 1  bay leaf
• 2  cups water
• 1 1⁄2 lbs  lean pork chops
• 8  ounces  thin spaghetti

Directions

1. Put first 10 ingredients in a large saucepan. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
2. Trim meat from chops, leaving in large pieces. Brown on all sides in a skillet. Add meat and drippings to sauce and simmer for 1 hour longer.
3. Cook and drain spaghetti. Serve sauce over spaghetti.