When we make spaghetti, 99% of the time it's a meat sauce. Or I should say when my wife makes it, she's the chef and it's been her special forever
I'm just the Sous Chef
My job is to usually cut up the mass amounts of garlic, brown the meat and onions, and other little jobs. She makes the sauce with the tomatoes, spices, and she cooks the mushrooms with garlic butter and reduces it and deglazes it with red wine. But most of the time we freeze it and use it again for either ravioli, lasagna, veal or chicken parmesan, or just spaghetti again. Or, when my mom craves it in Ohio (once she tasted it, she fell in love ... we send about a gallon every few months), we will freeze and ship her some in dry ice.