Heat Dutch oven or large heavy-bottomed saucepan on medium-high. Add 1 Tbsp. fat of choice.
If you are making the Meaty Marinara, season the beef with salt and pepper and sauté, stirring infrequently (this allows browning to occur). Once browned, remove meat from pan and set aside. Skip this step if going meatless.
On medium heat, add remaining fat and onions, and cook until translucent.
Add garlic and stir until fragrant (30 seconds). Do not allow garlic to brown or burn.
Add balsamic vinegar, stirring for about a minute, scraping the bottom of the pan to release those delicious brown bits (called fond).
Add red wine; reduce the liquid in half (stirring occasionally).
Add tomatoes (either crush them in your hand or use a wire masher) and sauce, Italian seasoning, and honey. Bring to boil, reduce heat and simmer for a good 1/2 hour to an hour. The longer you simmer, the better the flavor.
Meanwhile, prepare pasta according to package instructions.
Add Dr. Cowan’s Garden’s Powders and browned meat. Salt and pepper to taste.
Plate pasta and top with marinara. Finish with cheese.
