Good Italian comfort meal.
Start with a red sauce, I prefer homemade, but if you want to cut some corners, use your favorite jarred sauce. For my sauce I minced up in a food processor a half an onion (drain off the excess moisture created in the blender), a carrot and a clove of garlic, and saute over medium low heat in olive oil until it starts to caramelize and smells sweet. Add some tomato paste and a splash of red wine and mix well, then add a couple cans of San Marzano tomatoes and some dried thyme and crush in the pot using a potato masher or a fork. Bring to a boil then lower to a simmer.
While that's simmering, make some breadcrumbs and saute them over medium with a clove of garlic in some olive oil until they're lightly browned and crisp. Mince a clove of garlic and some Italian parsley as well as some italian peperocini in olive oil (or roasted red peppers or something of the sort), some ham, and some mozzerella cheese. Add the toasted breadcrumbs and some romano cheese to it, mix well and then mix in an egg. Pound out some veal scallopini very thin, being careful not to tear through, then smear the mixture on each piece, roll them up, tie them in kitchen twine, season with salt and pepper, and sear in olive oil unit brown, then add to the simmering sauce, cover, and let simmer (not boil) for an hour or so. Serve on spaghetti.
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