Noodles & Meat Sauce

Ingredients

• 1 x 16 oz box noodles (usually medium shells, celantanni, small shells, macaroni, or rigatonni)
• 1 lb ground beef (85%+ lean)
• 1 x 16 oz jar spaghetti sauce (we prefer Prego Traditional)
• Garlic Salt
• Seasoning Salt
• Ground Black Pepper
• Salt
• Vegetable Oil

Instructions

1. Fill medium sized pot with water to boil noodles. Add salt to taste (usually a few dahes, depending on how much water you use), and a tablespoon or two of vegetable oil to prevent noodles from clumping. Turn flame on high.
    
2. While water is starting for the noodles, take the ground beef and sprinkle a layer of Garlic Salt and Seasoning salt on both sides. Lightly dust one side with some Black Pepper (not much, just to taste). Place in frying pan and turn frying pan onto medium heat.
    
3. Brown the ground beef, making sure to separate, stir, and flip it with the a spatula as it cooks. You'll notice fat start to build up in the pan when the meat is mostly browned. Drain fat, being careful not to drop the ground beef.
    
4. As you brown the beef, the water for the noodles should begin to boil. Pour in the noodles, stirring immediately after adding them (to prevent the starch from sticking the noodles together), and stir occasionally as it cooks, making sure to scrap the bottom corners of the pot. Typical cooking time for medium-sized noodles (medium shells, celantanni, rigatonni) is 11 minutes, where small-sized noodles (small shells, macaraoni) is 7 minutes.
    
5. Once beef is browned, turn flame to low and add in spaghetti sauce, stirring to mix sauce thoroughly. Cover and let simmer for 4-5 minutes.
    
6. When noodles are done, drain the noodles using a strainer. Either combine both noodles and meat sauce into the large pot, or leave separate and allow eaters to take as much of each as they'd like.