Marinara into Meat Sauce

It seems every year Big Guy and I discuss whether we should be making a variety of sauces to can for the winter. We often talk about making one as a primavera or even one with meat. In the end, we usually agree to make the marinara sauce knowing we can add ingredients to this foundational sauce.

This was a bumper crop year, over one hundred pounds of San Marzano tomatoes thanks to Big Guy’s green thumb, so we will be experimenting a lot with our sauces. Our first meat version was made with ground chuck and Italian sausage. We had our first round of meat sauce with ravioli. As is the case every time, we had enough meat sauce leftover to make another meal.

So, tonight we are using spaghetti from @vincini_pastaria and fresh bread from @federhofersbakery. I suspect a good bottle of wine will also be involved to make this the perfect meal.