Marinara!

I was fairly surprised at myself when, at the end of a gruelling week, I found myself craving to make spaghetti. Not exactly eating the spaghetti, but making it. For some reason, the active labor of chopping, peeling, grating and mixing was the perfect way to destress.

How:
Meats
200g ground pork, 200g ground beef.
Thaw meat from freezer till room temperature.
Saute chopped garlic and onion.
Sprinkle salt and pepper on meats to season.
When onion is translucent, cook meats.
Sprinkle hot chili flakes to taste. I wanted my meats spicy so that I didnt have to do it with the sauce.
Take off from heat once browned.
Drain oil off using strainer. Let drain.

The Sauce.
Chop an onion and half a clove of garlic (more if you used just a little from the meats)
Chop tomatoes in half. Scoop out the insides. Set aside. Chop tomatoes further into small cubes.
Peel off basil leaves and roll into tubes. Cut across at an angle so as to make basil ribbons.
Eyeball olives and capers.
Add mushrooms if you feel like it.
Cut a 1L pack of red sauce.

Get cookin!
Saute garlic and onion.
Put back browned meats.
Toss in cubed tomatoes, olives and capers. Cook a little while for flavors to release.
Pour red sauce and stir.
Roughly mash the tomato innards and toss them into the pot. This adds more tomato texture into the sauce.
Sprinkle herbs.
While the sauce is simmering, throw in the chopped basil last.
Grate cheddar cheese to melt on top of sauce.
Cook until you see volcano bubbles hissing out of the surface.
Taste. Add more spices as needed.