“This sauce smells soo good,” my girlfriend just said. She is smelling the third batch I’ve created in the last 20 hours, because I already ate the first two. I wasn’t kidding when I said I could literally eat this and sausage pasta for 80% of my meals.
![Twitter avatar for @alexfeinberg1](https://substackcdn.com/image/twitter_name/w_96/alexfeinberg1.jpg)
If I got poor, I’m pretty sure I could eat ground beef or bison ragu with spicy sausage pasta for 80% of my meals and be happy with it
![Image](https://substackcdn.com/image/fetch/w_600,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fpbs.substack.com%2Fmedia%2FFp3y-EAXoAEQq9N.jpg)
![Image](https://substackcdn.com/image/fetch/w_600,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fpbs.substack.com%2Fmedia%2FFp3y-ECXsAMLcm4.jpg)
The amazing part about this ragù is it’s both cheap and time efficient. My last batch took 30 minutes to prep, cost $16 worth of organic materials, and provided about 130g of protein that will keep for several days should I have the discipline to not eat it all right now (I won’t)
To make it, simply follow these steps: