Season thawed meat with 1 tbsp salt, 3 tsp black pepper, 5 tbsp thyme, 4 tbsp oregano, 5 tbsp Italian herbs/seasonings, 5 minced cloves of garlic, 2 tbsp garlic powder as well as 2 tbsp worchestershire sauce. Cook in large pot in 3 tbs of hot olive oil with 2 chopped onions. When fully brown, add pasta sauce, chopped bell pepers and tomatoes. Leave simmering, on very low temp right up to dinnertime.

Cook pasta according to instructions on package, and take care not to overcook. Pasta continues getting softer even after you turn off the stove since the water is still hot. For a nice touch, add a few tbsp of olive oil and about 3 tbsp of oregano to drained pasta and mix in.

Serve with salad..