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1) Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. 2) Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper.

A few herbs and spices add a lot of flavor to pre-made sauce. Add a teaspoon or two of thyme, oregano, basil, or even a small pinch of red pepper flakes if you like a little heat. Just remember that your sauce might already have some of these as ingredients, so don't go overboard on them.

1) Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles. 2) Salt the water with at least a tablespoon. The salty water adds flavor to the pasta. 3) Add pasta. 4) Stir the pasta. 5) Test the pasta by tasting it. 6) Drain the pasta.

There are several vegan-friendly alternatives for popular dessert ingredients that are equally if not more flavorful. Cream of coconut or canned coconut milk can be used as an alternative for condensed milk. Avocados or applesauce can be used instead of butter to provide adequate moisture for your dessert. Mashed bananas can be used as a substitute

Tomato-based sauces tend to freeze the best and thaw with the best results, but meat-based sauces can also stand up to freezing. Creamy sauces, such as Alfredo, can be frozen, but they don't thaw as well as tomato-based pasta sauces.