2 jars store bought spaghetti sauce (I choose Ragu old-world style meat flavor and store brand garden style for the extra veggies)
ground beef (depending on the size of the crowd)
sausage from the meat cooler, either fat links or ground (I always use sweet Italian)
fresh garlic cloves
spices to your preference
sometimes I throw in a large can of diced tomatoes if I have them on hand, and if not omit
I have added fresh spinach, kale would be good too or any greens for that matter. Does the veggie count good for the day
I use a stock pot Cuisinart because it is made to please a crowd
I save the jars of bought sauce because what's leftover can be thrown into the freezer as a packed lunch for hubby and the kids
Depending if you enjoy the sauce thick or a little on the thinner side, I might add water, half a jar usually suffices. Without it sauce tends to run on the thicker side

I start off by browning the sausage. If you buy the sweet Italian link variety I like to take it out of it's casing to have a crumble. Or on the flip side sausage coins are good too. After the sausage is browned I take it out of the skillet and throw in the beef. I also throw in lots and lots of slices of peeled garlic cloves because I like to taste test them. I don't know why, it just comes with the territory. And I find the more I throw in there the better return I get! It all works out perfectly because the sausage I browned first leaves just enough little greasy residue so the ground beef doesn't stick.

Stainless Steel is the way to cook, HANDS DOWN! It is an all around heat keeper throughout the whole bottom of the skillet, and even halfway up the sides. I have even had times I had my fingers warmed by having to turn the pan closer to the burner because I have a glass top. I do not recommend cast iron with glass tops, as they can ding and crack the stove. I do recommend cleaners from Grove.co, I have found them to be the best all around for my extra greasy scum that when I first was graced with my new to me stove was running all down the side of the range. I was really grossed out, but I didn't know how to break up that grime. So I kept trying till low and behold it was essential oil based!

After ground beef and garlic is done and I do this all in a skillet, or sometimes when I don't have the room the stock pot. I drain the meat. I use a colander to drain the fat and run hot water so it doesn't clog the drain. I transfer meat and sauces, tomatoes and spices all into the pot. I throw it on low and simmer till the cows come home. Water is nice to add but lately I am enjoying it very thick. Don't know why, I just have been. After all the taste testing and picking out just about every single slice of garlic clove I realize hey, there isn't enough left for the meal so I peel and cut some more. Throw them in and cook even longer. That's a wrap!

NOTES:

~ Can be served with any type of pasta you wish.
~ Extra's frozen for another nights meal because this is certainly a keeper and pleaser.
~ Can be served with meatballs and garlic toast any brand will do.
~ The more meat the better, just make sure it's a bang for your buck.
~ Pasta noodles are cheap and extra can be made because going back for 2nds is most definitely going to happen with YOUR king of the castle.
~ I bought my pasta serving utensil from the dollar store years ago. They don't even make them anymore. ~ It's acrylic and white and has teeth. I transfer my pasta sauce into jars to refreeze with a spoon that fits perfectly. Economic handle (hard rubber and black) and the spoon is shallower than a ladle with a pointy tip. Found at Walmart $0.97.
~ Great for little ones, just break up the thin spaghetti (type I prefer) into 3 pieces to make less of red stained faces. Bibs work well too! Saves on your preferred stain stick to take out those stains out of clothing.
~ Spaghetti can be turned into a casserole with the right dish. Just add sliced white mushrooms and some variety of cheeses on top. Don't worry gals, he'll be coming back for more.

Submitted by: Storm Newton-Watters