Old embarrassing recipe I used to make, back when I was a noob just starting out cooking!
Nowadays I use a different recipe, but I wanted to share the one that got me through college!

Your Mom's Spaghetti
Time: about 90 minutes
Makes: 8-10 servings

INGREDIENTS:
2 lbs ground beef
4 cloves garlic (minced)
1 onion (diced)
1 green bell pepper (diced)

1 (8 oz) can sliced mushrooms
1 (29 oz) can tomato sauce
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste

1 lb spaghetti noodles
2 TBS olive oil
grated parmesan cheese (optional, for topping)

2 tsp salt
1 tsp pepper
2 tsp sugar
1 TBS dried basil
1 TBS dried oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp chili powder
2 tsp crushed red pepper flakes

STEPS:
1. Dice the onion and bell pepper. Mince the garlic.
2. Open all canned products. Set them aside for later.
3. Using a colander, drain and rinse the canned mushrooms (we don't need the juices). Set aside for later.

4. In a large pot on medium heat, add 2 TBS olive oil.
5. Add ground beef. Using a wooden spatula, break it up into crumbles and cook until completely brown and no pink remains.
6. Add onions and bell pepper. Saute until they are softened.
7. Add garlic and saute for 30 seconds (garlic cooks fast).

8. Add mushrooms, tomato sauce, crushed tomatoes, diced tomatoes (with juice), and tomato paste.
9. Add all the spices and seasonings.
10. Mix everything together. Cover and bring to a boil.

11. Turn heat to low.
12. Simmer for 1 hour, partially covered. Stir occasionally so sauce doesn't stick to bottom of the pot and burn.

When there's 20 minutes left for the sauce to finish cooking:
13. In a separate pot, bring salted water to a boil.
14. Cook spaghetti noodles according to package directions (al dente).
15. Strain water out of spaghetti using a colander.
16. To serve, scoop noodles onto a plate, then ladle the meat sauce on top.

17. Optional: Top with grated parmesan cheese.