Italian gravy (tomato pasta sauce that is at least 20% pork fat) and leftover large elbow macaroni. Bread with homemade butter.

Traditionally I’d use pork neck bones to make the gravy but I live in an area with no Italians so they are hard to find so instead I use country pork ribs. And instead of cooking for six hours hours I can large batches of it using a cold pack method that allows me to be done in three hours. But this is my last jar. I’ll have to restock at some point.

Cost is about $2 per person. If you find the ribs on sale and get a BOGO or better on canned tomato products it can be even less.