Tonight was spaghetti and my meat sauce. It changes a little bit each time I make it because that's just the way I roll. It was exceptional tonight but it may be just ok next time. There are some constants though, like some Italian sausage along with the ground beef, red wine, lots of dried Porcini mushrooms, and the pasta must be al dente.
I made enough to freeze 2 quart zip lock bags of sauce. Woo Hoo...