2 Bay leafs(optional,but suggested for more meaty sauces)
a small amount of each-(all of which should be ground/chopped up)
Parsley
basil
oregano
garlic(minced or powder will both work)
a very small amount of each-(these are all actually optional but some of them can change its flavr drastically if you add too much)
Majoram
Thyme
Rosemary
Savory
Sage
Rosemary is the one I am most familiar with.It adds a bit of a odd sweeter taste to the sauce.
Anyways next you will need to choose the type of pasta,that will go with it.Of course usually you would go with spaghetti noodles,but I would also suggest vermicelli or angel hair.If you want more info on the types of pasta go to[http://media-2.web.britannica.com/eb-media/23/623-004-1C568E49.gif] This[/url].
Now of course it would be quit hard to have some decent sauce and in order to do that you have to have the basic ingredients for it.That would be of course ground beef,and you can either get any type of spaghetti sauce(red thick tomato sauce that is preseasoned,although barely seasoned in my opinion) or you can substitute it with tomato sauce which may not be as thick.
Now the first thing you should do is get out a giant pot and fill it with water.Then get out a skillet.Now this part is up to you,but you have one of two choices on how to cut the meat up.The first is the way I do it.I put the meat on the skillet after it has been defrosted and chop it up with a plastic spatula(I am a germaphobe)or you could wash your hands and rip off individual peices from the pack and roll them into the right shape that you want.Now that that is done,you should now put the meat on the skillet and cook it using a spatula to flip the meat,being careful as to not burn it,by keeping it on one side for too long.Now you should put the water on the stove and set it to high at first until it starts to boil a lot then turn it to medium and put in the pasta you chose to use(I would suggest only one type of pasta,so as to keep a basic texture to it),and while you are doing this be sure to keep the meat from burning,and once its completly brwon,then drain any grease in the skillet,and if you want you can water it down,to get ridd of all of the grease,but as a fair warning this may make it less thick,and if you chose to use tomato sauce as a substitute then this may not be such a good idea.Now once you have done that you should now put the sauce into the skillet with the meat(if you are making a bigger serving then don't do this and instead get out another pot,and put both the meat and the sauce in it,but you may want to add more seasoning to it as well)Now all of the seasonings I had listed before should go in.It doesn't really matter in what order,just as long as you spread them all evenly,and also be sure to put the bayleafs on opposite sides of the sauce and to keep them whole(remove them at the end)then stir it all together(also keep in mind that rosemary may not always break down as easily as other ingredients)Now the pasta should be cooked fairly well,but a trick to be sure its cooked is to take out a single string of it(being cautious as to not burn yourself)and throw it in a whip like way towards the wall.If it completly sticks to the wall,then you know that its done,and that you no longer will have to cook it.Now that it is done cooking.Take the pasta and drain all of the water,in whatever way you know how.I have a pasta drainer which I use,and I would suggest that you use something similar to avoid spilling pasta out of the bowl.After that is done serve it in whatever way you like and enjoy your home cooked spaghetti.