LOL - For a during-the-work-week meal, I usually brown about a pound of ground beef, add garlic, a pack of sliced portobellos, and a handful of green olive slices. Other veggies may or may not go in, depending upon what I felt like getting while at the store. Then I go to the spice cabinet and usually add some kind of hot pepper powder, oregano, basil, and whatever else strikes me ATM, then a jar of Prego Traditional. I kind of laugh at myself - as in why not just go with tomatoe sauce and paste if I'm going to add so much stuff anyway?
How do you usually go about it during the work week?