Spaghetti bolognese with diced bacon and sliced sausage. Dice up some rashers of bacon and slice one or two sausages and fry them until they are no longer red, ensuring that they are moving at all times. Dice up 1-2 white onions+1-2 red red peppers until they are small (about half the size of the end section of your middle finger). Sweat these with garlic (diced extremely small) and olive oil in the same frying pan that you have the sausage and bacon in, still ensuring that it is moving at all times (and ensuring it is spread as thinly across the base of the pan as possible). Break apart and add a packet or two of beef mince to the pan and mush it with the end of the spatula so that as little is stuck together as possible. Keep the contents of the pan moving all the way through this process. When there is no red/pink mince left, move the contents to a casserole dish and add a jar or two of tomato sauce. Depending on the amount of sauce you are making, leave this to simmer for 20-30 minutes or longer, stirring at regular intervals (the longer it's simmering for the better, so you shouldn't need to be very religious with your timing of this). Towards the end of the cooking time, boil 2 kettles full of water, pour them into a large steel pan and bring it back to the boil. Add oil and a little salt to the water before adding the spaghetti, and allow it to cook al dente (should take just under 10 minutes). Drain the pasta with a colander, quickly put it back into the original pan, quickly add a small amount of cold water to stop it cooking, and quickly drain it again.
The good thing about pasta sauce is that it lasts for days, so if you cook too much you can just put it in the fridge and re-heat some of it when you want to eat more of it. Just try to finish it within 4-5 days and it should be good.