Restaurant style spaghetti sauce and Caprese

This sauce was a happy accident. So I’ll try to recall how I made it...

The caprese was easy. Great to make first, and let it chill while preparing the rest of the meal. 

On a plate, layer 1 pomodoro tomato thickly sliced, 1 ball mozzarella snipped in equal pieces to sit on each slice, and a handful of fresh basil leaves, snipped with scissors over the top. Drizzle 1 Tbsp olive oil and 1 Tbsp rice vinegar or apple cider vinegar over the plate. Salt and pepper to taste. Chill at least 10 minutes in the refrigerator. Serve chilled. 

I made it ahead of the pasta and sauce. 

The spaghetti sauce was the interesting thing... 

1 box pomodoro tomato purée (about 1 pint) 

1 small onion, diced 

1 portion ground beef, about 8 oz. 

1 Tbsp rice vinegar 

2 bullion cubes 

1 tsp dried Italian herbs 

1/2 tsp Crystal hot sauce

Salt and pepper to taste 

Grated Parmesan (1 Tsbp grated to about 1/4 c) 

Boil water for pasta. 

While waiting for pasta water to boil, make sauce: 

In stock pot, brown hamburger and set aside. In same stock pot, sauté onion until it starts to become clear.  Deglaze with vinegar and immediately add tomatoes and beef and stir. Add remaining ingredients. Stir well until bullion cubes dissolve. Remove from heat and slowly stir in Parmesan. Cover to keep warm. 

Once water boils, salt water and add pasta. Cook until desired doneness. 

Serve immediately with sauce on top.