1 box of thin spaghetti noodles
2 jars of canned spaghetti sauce (Bertolli’s Olive Oil and Garlic works well)
1 pound ground beef or turkey
1 package fresh basil, crushed and cut into tiny pieces
Optional side salad:
2 bags of romaine lettuce
1 apple, cut into bite-sized pieces
1/2 bag shredded mozzarella cheese
1/4 bottle raspberry vinaigrette
*Toss in a large bowl and serve
1. Put noodles in pot half-filled with water and set on stove. Cook on high until the water boils, then cook for 8-10 minutes on medium heat, stirring occasionally. Strain water from noodles.
2. Put sauce in pan on stove and cook on stove on medium-high heat until sauce bubbles. Stir often to ensure even heating. Once it begins bubbling, cook for 2 more minutes, then remove from stove top. Sprinkle in fresh basil and Italian seasoning to taste.
3. Put ground beef in skillet and set on stove. Cook on high heat until the meat turns completely brown inside and out while constantly breaking up the meat and stirring it so that it is cooked thoroughly. When it is completely brown, combine with the sauce and pour over the noodles to taste.