Cheesy Tomato and Cheese Sauce

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)

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 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)

Directions

1. Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
2. 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.
3. Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
4. 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.