No photo, because it pretty much just looks like every other ragu-like sauce out there. But I will write down the method of the pasta sauce I improvised the other day for a dinner party down.
First, start with cutting up five rashers of bacon and frying in a dry pan with 1 chopped onion. Once the onions are cooked down a little, add a pound and a half of 80/20 ground beef and brown. Add 1/2 teaspoon of allspice and about 2 tablespoons of red pepper flakes. After the beef is well-cooked, add a cup of strong red wine (I used PKNT Carminere which was perfect). Throw a jar of store-bought pasta sauce on top. The brand matters not. Simmer with a stick of butter and three tablespoons of capers. Coats two pounds of pasta thinly, which is OK as it is a very strongly flavored sauce.
I don’t really know what’s going on here…butter? Capers? Bacon? Wine? All are good pasta sauce friends, but in the same concoction? It seemed like they would fight. But it was just intensely delicious and well-rounded in flavors, actually. Would make again. It fed seven people quite heartily and cheaply.