Pasta With Red Sauce

ID: 173436

Description: Let's practice some kitchen fundamentals with a...

Steps:

1. Gather all ingredients.
2. Begin preheating a large dutch oven or pot.

3. Mince your onion.
4. Prep your garlic for the press. Remove any green stems.
5. Prepare your protein as you like.

6. Empty the tomatoes into a large mixing bowl.
7. Add the spices, anchovies, and vodka.
8. Eyeball the amounts.
9. Discard the anchovy oil.
10. Mix and crush everything thoroughly with your hands until you have a nice sauce.

11. If you aren't using meat, use some butter and high-quality EVOO as a fat substitute.
12. Brown your choice of meat. I used pork belly this time.
13. Remove and reserve once browned.
14. Remove and reserve any excess grease for other culinary uses.

15. Add the minced onion, stirring intermittently.
16. The onion will release enough moisture to de-glaze the pan.
17. Use a garlic press to add your desired amount of garlic. Stir until someone in the next room says "that smells good" (about 1-2 minutes).

18. Add the 'maters!
19. Reduce heat to medium-low once they start to simmer.
20. Add dried mushrooms if you want. These are dried boletus, AKA Porcini mushrooms.
21. Zest a lemon in there. If you're a real lemon freak like I am, squeeze the juice in there too.
22. Simmer and stir for at least a half hour.
23. Add the reserved protein.

24. Make some pasta.
25. Plate and stir in a generous amount of Parmesan.
26. Use a microplaner and a good parmigiano reggiano for the best flavor.
27. Garnish with basil or parsley.