Spaghetti Sauce w/Ground Beef

This really isn't a recipe per say. It's more of an entry to show how I made the meat sauce I used in my Ricotta-less Lasagna. Anytime I make a meat sauce, I always think of that one Spaghetti Sunday dinner we (looking at you Ty, Jared, and Jason) had that one time. I'll never forgot the phone call to Ty's Mom, Ty sneaking more brown sugar into the spaghetti sauce, and Howie Mandel's disgusting facial hair patch that just wouldn't go away. (Deal or No Deal was way popular at the time). Technically, Jared wasn't there for the actual dinner since he worked 20hrs a day back then. But we did save him leftovers, so his presence still counted. The good ole Dovetree days... Memories.

Ingredients:
EVOO
1lb. Ground Beef
1 Jar Spaghetti Sauce
S&P

Optional Ingredients:
1Tbl. Classico Sundried Tomato Pesto
1tsp. Sugar

Directions:
Over med-high heat, cook beef in EVOO for 7-10min. Add sauce and 1C water. Cook for 2 min.

Directions (if using opt. ingred.)
Over med-high heat, cook beef in EVOO for 7-10min. Add sauce and 1C water. Add pesto and sugar. Cook for 2 min.

Add EVOO and ground beef to a pan. (I used an enameled pot)
Season and break up with a spatula. (I used a wooden spatula of sorts)

Cook for about 7min. or until most of the moisture has evaporated. 

Once the moisture has evaporated and the meat begins to brown, add the spaghetti sauce.

Add about a cup of water. Use the jar so to rinse out and not waste any of the tomato sauce. 

Cook for 2 min.

Unless, you go the optional route.

In which case, add 1Tbl. Sun-dried tomato pesto along w/1tsp. sugar.

Then cook for 2min.