How To Make Pasta With Red Sauce

Gather all ingredients.

Begin preheating a large dutch oven or pot.

Mince your onion.

Prep your garlic for the press. Remove any green stems.

Prepare your meat as you like.

Empty the tomatoes into a large mixing bowl.

Add the spices, anchovies, and vodka.

Eyeball the amounts.

Discard the anchovy oil.

Mix and crush everything thoroughly with your hands until you have a nice sauce.

Brown your choice of meat. I used pork belly this time.

Remove and reserve once browned.

Remove and reserve any excess grease for other culinary uses.

Add the minced onion, stirring intermittently.

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).

Add the 'maters!

Add dried mushrooms if you want. These are dried boletus, AKA Porcini mushrooms.

Zest a lemon in there. If you're a real lemon freak like I am, squeeze the juice in there too.

Simmer and stir for at least a half hour.

Add the reserved protein.

Make some pasta.

Plate and stir in a generous amount of Parmesan.

Garnish with basil or parsley.