Spaghetti almost like homemade

I'm going to confess a cheat. While I DO make homemade spaghetti sauce, it IS an all day event. I've found a rather glorious way to fake it.
Brown meat of your choice; I use half ground beef and half Italian sausage. sometimes I add chopped onion to this mix as it is browning, sometimes I don't. Drain off most of the fat if you didn't use a lean meat (Tip: meat that cooks with some fat actually TASTES better, even after you drain the fat away.) I use two jars of Prego Spaghetti Sauce (Roasted Garlic and Herb). Just pour it in. To this, add about a cup of nice red wine (Always use a wine that you would drink, if you wouldn't drink it; don't cook with it.) Set the temp to medium low and let it cook for as long as you can, this will thicken the sauce and intensify the flavors. Taste your sauce! If it needs a 'little something' add a tablespoon or two of sugar. (Yes I said the 's' word) If it STILL needs a little something try a hint of nutmeg...trust me.

I like to make an Alfredo sauce when I cook spaghetti. I prefer it and so do the girls. Another option though is to top the red sauce WITH the Alfredo! If you want to go one step further... saute fresh mushrooms and top the double sauced spaghetti with a spoonful or two of them!!