I work with a man of Italian ancestry. When we have potlucks at school he usually brings in ziti baked in a delicious pasta sauce. His secret recipe, that ingredient that gives a slight sweetness to his sauce? Grape jelly!
I'm not as poor as I may seem, having just written about my extravagant shopping excursion to Big Lots, but last week I was at Grocery Outlet. I love it there, you never know what you're going to find! When I was there last week I found ground lamb. What could I use that for? I didn't quite have an answer at the time, but I bought it anyway because I love the taste of lamb so much.
When I make spaghetti sauce, I fry up some meat (or heat up meatballs), put the meat in a bowl, and pour pasta sauce from a can or jar over it. 2 minutes in the microwave and I have a delicious spaghetti sauce. No, it doesn't have that slight sweetness that grape jelly would add, but the meat and the sauce go so well together. I did that tonight but with the ground lamb instead of ground beef. It was exquisite! You could taste just enough of the lamb, even in the sauce, to celebrate the flavor without its being either excessive or overwhelmed.
In other words: perfetto.