Made riggatoni with meat-sauce tonight for dinner. I used some classico marinara as a base for the sauce (should have not used the sweet basil, it was a little too sweet. I should try from plain tomato sauce next time), browned ground beef, added it, added spices and stuff, let it simmer for 30 or so minutes, let it sit for 15 while the pasta cooked. It was nummy, though i really should start from a purely tomato-sauce base next time. I think i'll be happier with the results. That or just use something else as a base. I was in a rush. Now i'm eating pudding (from the cups, didn't make that) which is also nummy, but differently. I froze about half of the Meat-Sauce to use at a later date. Made me feel better about eating just pasta for dinner, as i was getting some protine in there too. Darxus liked it, but he's easy to please. I should be greatful for that.