In a medium pot, add the olive oil and cook the meat all the way. You can drain it if you like; I usually don’t because it adds flavour to the rest of the meal.

Now dump the pasta and sauce into the pot and mix it, drop the temp until it’s simmering and cover the pot so the pasta can cook all the way through. If you are using spaghetti, I just break it in half, so it fits in the pot.

Stir occasionally to ensure it doesn’t burn on the bottom; it shouldn’t if it stays at a light simmer.

This makes the old way of cooling pasta seem bland. By cooking it this way, I feel the pasta tastes better because it absorbs the pasta sauce instead of water from the traditional way!