Heat tall sauce pan or small stock pot to medium heat
1 pound homegrown ground beef or pork or both.
(I guess that would make 2 lbs then)
(keeps it from sticking to the bottom of the pan while you try to cook the still frozen meat you forgot to defrost ahead of time)
4 fingered pinch of salt
When the meat is browned and looks at least 90% cooked, Add:
A large can of tomato puree (fewest additives) or diced tomatoes or tomato what ever variety you prefer or 2 small cans.
A handful of dried basil
a few dashes of red pepper flakes (optional)
4-8 TBS Unflavored Beef gelatin
(use more if you use more meat)
Balsamic Vinegar (optional)
Cane Sugar/Brown Sugar/Molasses/Cream of Tartar (optional)
Salt to taste
Serve a large glop over a fist size amount of pasta
(We like Mrs Leeper's Rice ribbon noodles, but haven't found it again)
Keeps well in the fridge for leftovers. The gelatin will be firm when cool, so just slice off what you need for the next meal and reheat.
Fight Back Friday