Glad you asked: My own homemade spaghetti dinner. I cook it the way my Mom taught me - only measure what you have to, season smart, and cook till it looks and tastes right.
I start by sauteeing a sliced-up Italian sausage in olive oil, add ground beef, ground pork, season it up with my own Italian seasonings, garlic powder, dried onion, salt and pepper, maybe a dash or two of chili powder, whatever else jumps out of the spice cupboard. After it's well cooked, I pour in a jar of (Paul) Newman's Own "Sockarooni" spaghetti sauce and a tall can of spaghetti sauce, then refill the jar halfway with water, shake, and stir it in. Let it all simmer together on medium-low heat for about an hour, stirring occasionally. When it's just about done right (to my taste), I boil the pasta. I like angel hair pasta, but most anything works. I'm more about the sauce than the noodles. When that pasta is cooked just aldente enough, I turn off the heat. Drain the pasta, then back in the emptied pot, stirred up with maybe a splash of olive oil to keep it from sticking. Served with fresh-baked garlic bread, and maybe a tossed salad, and it's Game On! (I'm suddenly hungry!
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Dave