I start with ground pork and then heavily season it from the spice rack.

Cost per person $2.10 This can be made for less. Skip the seasoning. Use Teflon cut pasta instead of brass cut. Use Hunts sauce instead of Aldi, which I did here. Normally I start with a can of crushed tomatoes and seasoning and simmer for at least 45 minutes.

  • JohnnyEnzyme@piefed.socialEnglish
    2·
    11 days ago

    “What seasonings?,” he asked interestedly.

    Personally I’m not a fan of Hunts (or many others) because it’s absolutely swimming in salt. OTOH, it doesn’t add nearly the amount of sucrose or corn syrup as many others do, so there’s that.

    • FauxPseudo @lemmy.worldOPM
      5·
      11 days ago

      This was a mix of dry rosemary I ground in my spice grinder, basil, oregano, red pepper flakes, paprika, salt, granulated garlic. Sometimes I’ll add some group stat anise or fennel seeds. It all goes on the meat and once the meat is done it goes into the sauce which has already been heated. Then it just simmers until the pasta is done.

      • JohnnyEnzyme@piefed.socialEnglish
        2·
        11 days ago

        Thanks. Wow yeah, I find fennel seeds delicious in almost all hot meals.

        Ever try sauteing the spices and building from there? It’s a common practice with curries, but for some reason I never thought to try it with Italian, etc meals. Also, I guess it does work better with whole spices.