I’m going to give you an eensie-weensie peek into my Italian heritage with SHUT-THE-FRONT-DOOR-BEST-PASTA-SAUCE-EVER!
It warrants the yelling. Trust me.
You’ll need stuff:
Work your meat into the garlic, browned (definitely not burnt) in olive oil:
Season and brown until it doesn’t smell like meat, but doesn’t reek of seasoning:
Add your tomatoes of the sauce and crushed varieties and season…again:
Have it simmah’ down for 2-3 hours with the ultimate splat prevention plan:
The true test of done-ness:
Binge. Binge on your happy sauce. Freeze some, too. You’ll have lots.