Asian Spaghetti
Serves 4

• 2 large onions, 1/4-inch dice
• 2 tablespoons minced garlic
• 1 pound ground beef, naturally fed
• 1 pound ground pork, naturally fed
• 4 pounds whole Roma tomatoes (canned is fine)
• 1/4 cup naturally brewed soy sauce
• 1/2 bunch Thai basil, leaves only
• 1 pound spaghetti, blanched in salty water
• Extra virgin olive oil for cooking
• Kosher salt and freshly ground black pepper to taste

Coat a stock pot over medium-high heat lightly with olive oil and sauté onions and garlic until translucent, about 2 minutes. Add the meat, season and sauté until browned, about 5 minutes. Add the tomatoes with liquid, naturally brewed soy sauce and basil and bring to a simmer. Taste for flavor and simmer until reduced by 20%, about 1 hour. Combine blanched spaghetti with sauce in pasta pot, and eat.