MadMania

Did you ever wonder why spaghetti sauce is cheaper than just plain tomato sauce? Let’s put it this way: would you put carrots in your spaghetti? Heck no, you wouldn’t. You also wouldn’t add all the other stuff on the side of the can that those guys add.

Today I made my best batch of homemade pasta sauce EVAH. Here’s the recipe:

MadMan Dan’s Antimario* Pasta Sauce

Ingredients

• 2 onions
• ~1 lb hamburger
• 1 tube R.B. Rice Italian sausage
• 3 29 oz cans tomato sauce
• 3 TBL basil
• 3 TBL oregano
• 3 TBL minced garlic

Hardware

• cast iron skillet
• large pot

Directions

1. In the large pot, combine tomato sauce, 2 TBL basil, 2 TBL oregano, 2 TBL garlic and begin heating on high.
2. Chop onions into small pieces and sauté in the cast iron skillet in either garlic oil or olive oil. Sauté the onions until they are translucent, then mix into the sauce.
3. In the cast iron skillet, combine hamburger, sausage, 1 TBL basil, 1 TBL oregano, and 1 TBL garlic. Stir together, and when the meat is brown, drain off the grease and mix into the tomato sauce.
4. Continue heating sauce until it begins bubbling. Reduce heat and simmer until the sauce is nice and thick, then remove from heat.
5. Pasta is always better after it has stuck in the fridge for several hours, so if you have already cooked your noodles (I use rotini almost exclusively–more surface area to hold sauce) then add them to the sauce and stick it in the fridge.

Enjoy! Prep time is pretty short; I made this whole dish in just about an hour.

Also, why Antimario? Because I don’t like mushrooms in my pasta sauce.