Arsenio's Pasta Bolognese

1. Mince onions. Slice mushrooms however you want.

2. In a large stock pot over medium high heat, sauté onions in bacon fat or fat of choice with sea salt. When the onions begin to soften, add minced garlic, basil (unless fresh - then add at end), oregano, thyme, and garlic powder. Stir well.

3. Add the ground beef to the onion mixture and, breaking beef apart with a wooden spoon, cook until just browned. Add mushrooms.

4. Deglaze with the red wine. Sauté another 5 minutes.

5. Add diced and strained tomatoes and tomato paste. Bring to a simmer and reduce heat to low. Allow to simmer for at least 1/2 hour to allow flavors to combine. Adjust seasoning with sea salt and fresh ground pepper to taste.

6. While the sauce is simmering, prepare spaghetti according to directions on box.

7. Serve over your prepared spaghetti.

8. If desired, sauce can be frozen and reheated for a quick meal on a later day.