I make pasta when I can’t think of anything else because it’s easy, impossible to screw up, and carb-tastic. And I’ve always been a jarred sauce kind of girl, because what’s the point of making pasta if it’s not easy? Turns out, this is. It’s a great example of a little extra effort going a long way.
I followed this closely except that I also added bacon– because when is that a bad idea– both as I was sautéing the onion and garlic (2 chopped strips) and when I added the beef (1 chopped strip).
All in all, pretty damn good, and worth the extra time.