Real Spaghetti

• servings: 3-4
• active time: 45 minutes

Ingredients

Butter (half a stick or more)

Pasta (eye ball it)

1 can of San Marzano whole peeled tomato

Half of an onion

1 lb beef or venison (or close to)

Garlic (optional

Directions

Boil pasta and strain

Blend San Marzano Tomatoes

Dump tomatoes and whole half onion into a pot on med-low heat bring to a low slow boil. Add optional garlic.

Slice butter into small pads and add to the pot.

Allow to cook for at least 30 minutes to 1 hour, stirring occasionally. Time and temperature are the name of the game here. (cook meat and pasta while you wait)

Either roll meat into balls, season with salt and pepper, and sear in a pan with oil (do not over cook them, just sear them on all sides they will finish in the sauce) Or brown meat and set aside.

Once the sauce is finished cooking add in the meat (allow some time to finish the meatballs internal temperature if you went with meatballs)

Remember to salt to taste!

Plate sauce over pasta noodles and serve.