Servings: 8

1 Tablespoon bacon fat or cooking oil 1 Tablespoon bacon fat or cooking oil
1 Large onion 1 Large onion
1 Carrot 1 Carrot
2 Celery Stalks 2 Celery Stalks
1 Red Pepper 1 Red Pepper
5 Cups Water 5 Cups Water
450g dry Rotini 450g dry Rotini
500 g Ground Beef (or pork sausage) 500 g Ground Beef (or pork sausage)
1 Can Diced Tomato 1 Can Diced Tomato
1 Can Tomato Sauce 1 Can Tomato Sauce
2 Splashes Balsamic Vinegar 2 Splashes Balsamic Vinegar
6 Cloves of Garlic, minced 6 Cloves of Garlic, minced
1/2 Teaspoon Chili flakes ½ Teaspoon Chili flakes
Salt and Pepper to taste Salt and Pepper to taste

In large skillet over medium heat, melt the bacon fat (or heat the cooking oil).
Finely chop the onion, carrot, celery, and red pepper (squares/cubes of roughly 5mm length). Add each of these to the skillet as you are done chopping them, stirring occasionally.
In a saucepan over high heat, boil the water. When the water boils, reduce heat to medium and add the rotini. Cook to desired tenderness, about 8 minutes, then remove from heat and drain. Stir in a little bit of the sauce with the pasta to maintain freshness.
Chop the tomato into roughly 1cm cubes. Add the tomato and meat to skillet.
When the meat is browned, stir in the diced tomatoes, sauce, vinegar, garlic, and chili flakes.
Add salt and pepper to taste. Reduce heat to medium-low and stir occasionally until desired thickness is reached.
When pasta has reached your desired doneness, drain and mix in with the sauce.