Introduction
This is how I like to make pasta with red sauce.
Tools
Parts
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Mince your onion.
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Prep your garlic for the press. Remove any green stems.
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Prepare your meat as you like.
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Empty the tomatoes into a large mixing bowl.
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Add the spices, anchovies, and vodka.
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Eyeball the amounts.
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Drain as much oil from the anchovy tin as you can into the garbage.
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Mix and crush everything thoroughly with your hands until you have a nice sauce.
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Brown your choice of meat. I used pork belly this time.
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Remove and reserve once browned.
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Remove and reserve any excess grease for other culinary uses. Optionally, remove all of it and substitute with butter or olive oil.
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Soften the onion. Break off any stuck bits from the bottom of the pan as if you were de-glazing.
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Use a garlic press to add your desired amount of garlic. Stir until it smells incredible, about 1-2 minutes.
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Bring it all together.
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Keep the heat high until a steady simmer is achieved. Then reduce to medium-low.
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Add dried mushrooms to your liking.
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Zest a lemon in there. If you're a real lemon freak like I am, squeeze the juice in there too.
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Reintroduce the meat.
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Simmer and stir for at least a half hour.
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Make some pasta.
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Plate and stir in a generous amount of Parmesan.
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Garnish with basil or parsley.
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"You don't always get what you go after, but you do get what you wouldn't've got if you hadn't gone after what you didn't get."
