1. Fill a large pot half-way full with hot water and place it on the largest burner on HI with the top on, get a medium sized pot and put a splash of olive oil in and set it on the burner to the left of the boiling water to 4.
2.While the oil heats up, cut the onion, cerano, and garlic to a fine size (No piece should be bigger than the tip of your pinky finger). Put the cut onion, cerano pepper, and garlic clove in the medium pot and cook until fragrant, and the onion appears see-through
3.Once the onions appear see-through place the ground meat from the tray in to the medium pot with the onions, cerano and garlic. Put one spoonful of Knorr Suiza and sprinkle pepper onto the meat to cook it in. Cook until completely brown, no pink.
4.Once no meat is uncooked, pour two cans of tomato sauce into the medium pot. Fill water into one of the cans until halfway. Pour water from can into the sauce. Season the sauce with pepper, Knorr Suiza, mexican oregano, and smoked paprika. When the water is boiling (it should have big bubbles) put the noodles in and stir them to make sure they don't clump (You may have to make sauce and stir the noodles simultaneously).
5. Once the sauce is simmering,and you have taste-tested it, take it off the medium burner to cool. After that, the noodles should still be boiling; now the job is easy. When the noodles are nice and cooked, poor them into a strainer with the boiling water, but don't burn yourself. Let the water drain and put it back in the empty, large pot. Put a large spoon full of margerine in the noodles to make sure they do not clump. After you finish that, congraturaisins, you have made a simple spaghetti sauce and pasta. Put the noodles and sauce together and dig in!