Prep 10 mins
Cook 10 mins
This sauce is so good! A definite break from the ordinary. I like to experiment in the kitchen and this is one experiment that definitely went right! Plus, it's a very versatil kind of base-sauce, so you can add different things to your liking. My next time making this, I'm definitely going to try adding in mushrooms. (prep time does not include bacon/chicken drippings)
- 2 -3 teaspoons bacon drippings (or chicken drippings from baked chicken if you've got them)
- 1⁄2 teaspoon garlic (fresh or powder)
- 1⁄4 onion, sliced thin
- 3 -4 manzanilla olives, chopped fine (optional)
- 1⁄4 cup mushroom, chopped (optional)
- 3⁄4 cup tomato sauce (pasta sauce)
- 1 cup extra-sharp cheddar cheese (best to use brick cheese and slice it thin for quick and even cooking)
- Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
- Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce.
- Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
- Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.