Sometimes, a jar o' sauce just ain't gonna cut it

Some nights, all you want is a giant steaming plate of pasta. It just sings to your soul. You know what I mean. Now, most of the time when this happens, I just reach for a jar of my favorite sauce from the pantry and call it a day. But, sometimes, that just ain't gonna cut the mustard. So, I've come up with a very simple, yet really delicious, homemade version of a meat sauce. 

There aren't many ingredients here, so it is important to use really good ones. I mean, really splurge on the canned tomatoes; just go for the $2 ones. It's worth it. Probably. At least go for ground sirloin, alright? Oh, and fresh basil. That ingredient actually is really important.

Of course, the base to any good sauce is garlic and onions. Lots of garlic. And onion. Yum. Oh, and on a side note: this may have been the most pungent onion I have encountered in my life. Ever. Not even kidding, here. I am not usually one to tear up while cutting an onions, but holy cow... tears were streaming down my face with this one. No one was more shocked than I was about this development. I hope it's not a recurring theme.

Want to know the trick to really tasty onions and garlic? Well, there are two tricks, to tell you the truth. So, the first trick, add a pad of butter to the olive oil. It helps, really it does. So much flavor, and the olive oil keeps it from browning. Very good friends, these two ingredients.

So, the second trick, you ask? Toss those alligator tear producing onions in first, and let them soften up for just a few minutes. Then, and only then, throw in the garlic. Trust me on this one. It keeps the garlic from burning. And, when you burn garlic, you have to start all over from the beginning. And that means more tears from those dang onions.

Now, you could make this a totally vegetarian sauce, by simply omitting the meat here. I would recommend adding some mushrooms if you are gonna do that... some nice meaty portobello would do the trick, I think. But, JP and I like our meat, so in with the ground sirloin. Use a wooden spoon to break it up. Oh, and don't drain it. It's called flavor. Embrace the concept. You will thank me. Also, use wooden spoons whenever you can. They are just better. No proof, just trust me. 

Tomato sauce wouldn't work with out the tomatoes. I used a combination of crushed and diced. So, in with a can of diced tomatoes.

Then, in with the second can.

Add a bay leaf. Cause thats what you do for good tomato sauce. Oh, and some worcestershire sauce, cause there's a whole lotta flavor in that little bottle.

Usually when you simmer the heck out of a sauce, I am all about the dried herbs. I mean, what a waste to simmer fresh herbs to death. But for this, the punch of fresh basil to very, very worth it.

Just add it at the last moments of cooking, and it will stay bright green, and add an awesome burst of fresh flavor to the sauce. Oh, and it looks really pretty, too!

Serve it all up over a massive plate of twirly pasta, with a generous sprinkle of freshly grated Ramano cheese. Cause it's different, thats why.

Add any remaining fresh basil to the top, and dig in. You'll thank me for this, I swear you will.

xoxo Craig

Keep reading for the recipe

Mighty Meaty Sauce

What you need:

• 2 cans tomatoes, 1 diced, 1 crushed
• 250g ground sirloin
• 3 tablespoons worcestershire sauce
• 1 medium yellow onion
• 2 large cloves garlic
• 1 dried bay leaf
• 1 bunch basil
• 1 tablespoon olive oil
• 1 tablespoon butter
• crushed red pepper flakes
• salt and pepper
• dried mixed herbs
• pasta of your choice

Over medium heat, add a tablespoon of olive oil and the butter to a large saucepan. While that is warming up, chop up the onion and dice the garlic. To the pan, add the onion and sauté for a few minutes until it starts to soften, then add the garlic. Allow to sauté for a few more minutes, then add the ground sirloin and brown. Once the beef is browned, add the two cans of tomatoes and reduce the heat to medium low and simmer.

While the sauce is simmering, add about a teaspoon of the mixed herbs, the worcestershire sauce, bay leaf, red pepper flakes, salt and pepper (always go on the light side with the peppers and salt. You can always add more later). Cover and simmer for 15-20 minutes, stirring occasionally. While the sauce is simmering away, chop up a very generous amount of the basil. When the sauce is finished, stir in the basil and allow to wilt. Serve over your favorite pasta.

Here is a tip on the sauce, and when it is finished. It is done when it becomes thick. It should take about 20 minutes, but if you find that it had gotten a bit to dry, just add some water. Really, just keep tasting it, and your mouth will know when it's done. The best thing about this sauce is you can make it in advance of the pasta and just freeze it, or if you are like me and lack serious planing skills, just make it at the same time.