Spicy Meat Sauce

Name: Spicy Meat Sauce
Yield: Makes 8 cups
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 1 pound ground pork, preferably shoulder; 2 teaspoons crushed red pepper flakes; 2 teaspoons salt or to taste; 2 tablespoons tomato paste; Two 26-ounce boxes Pomi chopped tomatoes or two 28-ounce cans whole plum tomatoes, roughly chopped with their liquid

January 24, 2012

We hate to choose favorites—we love all our “children” equally—but this sauce is the one we go to again and again and again. It has the perfect amount of kick to it, but if you prefer it spicier, feel free to add more red pepper flakes. But please—this is a big tip coming—wait a minute or two after you’ve added the red pepper flakes before adding more. Give the peppers some time to hydrate and the spice to dissolve—a little chile goes a long way but takes time before it reaches its full potential. Of course we love this sauce over pasta and on a Smash (two balls on a brioche roll with sauce and cheese) too. Try tossing in a handful of arugula with the hot pasta and sauce and allowing it to wilt, adding a generous grating of parmesan cheese on top. Perfection!

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