A quick and easy one:
Homemade spaghetti.
1lb ground beef or italian sausage
1 container (choose an appropriate size) of unflavored spaghetti sauce
Garlic Salt
Marsala Cooking Wine
McCormick's pre-packaged Italian seasoning (if not using italian sausage)
1) Brown the meat on a medium to high heat. Remove meat from pan, drain, clean out bottom of pan with wadded paper towels to remove grease/burnt parts.
2) Pour in sauce. Cook on medium to high heat (varies from stove to stove). Usual rule of thumb is to use roughly 1lb 10oz (sorry it's not in metrics) for every 1lb of meat. For a meaty sauce, use less sauce; and vice versa. Apply mild amounts of garlic powder and italian seasoning. Then adjust the taste by applying the marsala wine to remove the 'bite' of the salt. Tasting is a must for me, as I don't measure (eliminates the need for measuring spoons
), so taste the sauce as it cooks. The taste generally changes from start to finish, so adjust it accordingly with the garlic salt and marsala wine.
3) Boiling the noodles is done while cooking the meat/sauce, and generally takes longer than the sauce, so let the sauce simmer on a low heat, but keep an eye and a taste on it while it's there. Top off with fresh grated parmesan, fresh cottage cheese or ricotta and a pinch of oregano as you see fit.