Regular spaghetti sauce with anything but spaghetti

Sometime very early in mom-life, I realized that children with forks could handle almost every kind of pasta better than than they could manage spaghetti.  Somewhat later, I realized that Susans with forks also benefit from this strategy.  

Ingredients
1 pound ground beef (Your mom strongly recommends for Laura's Lean or explicitly organic, on account of hormones and slime and ugh.  She even more strongly recommends the kind that's at least 90% lean, meaning no more than 10% fat.)
1 large jar spaghetti sauce
1 pound pasta (gemelli, rotini, fusilli, bow-ties, elbow macaroni, etc.)

Steps
Put the pasta water on to boil.

Put a dutch oven on another burner, turn on the heat high, and put the ground beef into the pan right away.  After a minute or two, start breaking it up with a spatula.

When the beef is all in little pieces, make sure you can get the lid off the spaghetti sauce.  If brute strength is not an option, try whapping the edge of the lid with the side of a knife a lot.

Go back to flipping and stirring the ground beef, watching for red and pink bits until there are absolutely none in sight.

If you took your mom's advice and got the lean beef, there won't be much grease in the pan. You can just add the sauce, stir a couple of times, and move the pan off of the heat.  If you didn't, go to the serpents' tooth directions below.

Put the pasta in the water and set a timer for the recommended number of minutes.

When the timer goes off, use a spoon to take out one piece of pasta, drop it in the colander, run cold water over it, and bite it to see if it's right.  

If yes, drain all the pasta.  

If no, cook another minute and check again.

Serpent's tooth directions
When the beef is cooked, if you didn't take your mom's advice and there's lots of grease, run the hot water in the sink until its really hot.  Leave it running while you put a colander into the sink and empty the beef pan into it.  Put the pan back on the stove, shake the colander once or twice, and then quickly toss the beef back into the pan.  Now you can add the sauce, stir a couple of times, and move the pan off the heat.

Put the pasta in the water and set a timer for the recommended number of minutes.

Remember the greasy colander?  Go back to the sink and run hot water all over the colander to get the grease off of it.  Now you can turn off the hot water. (If you turned it off before your mom said to, you'll get what you deserve and I won't even bother explaining about grease in sink pipes.)

When the timer goes off, use a spoon to take out one piece of pasta, drop it in the colander, run cold water over it, and bite it to see if it's right.  

If yes, drain all the pasta.  

If no, cook another minute and check again.