My way of getting flavorful meat into spaghetti sauce lately is to buy a bag of frozen Italian-style meatballs, bake them in the oven, let them cool a bit, and then crush them into a some spaghetti sauce. So much easier and better tasting than browning beef or pork.

So that's what's for dinner tonight, spaghetti and meat sauce, but for lunch I just had several broken-up meatballs in a bowl of the sauce and grated Parmesan on top. Who needs pasta?