1. Begin by heating a tablespoon of olive oil in a large skillet over medium heat.
2. Add the ground beef and break it apart using a wooden spoon, cooking until evenly browned.
3. Season the browned beef with Italian seasoning, dried minced onion, garlic powder, salt, and black pepper and stir thoroughly.
4. Pour in the beef or chicken stock and stir well to deglaze the skillet, scraping up any flavorful bits from the bottom.
5. Allow the stock and beef mixture to simmer and reduce slightly.
6. Stir in the pasta, ensuring it is submerged in the liquid for proper absorption.
7. Add the vodka sauce and gently incorporate it into the beef and pasta mixture.
8. (Optional) If using extra tomatoes (sauce, tomato paste, or diced), add them at this stage.
9. Cover the skillet and let the pasta cook on a gentle simmer, stirring occasionally to prevent sticking.
10. Once the pasta is cooked al dente, sprinkle a generous layer of mozzarella and parmesan cheese over the top.
11. Cover the skillet again for a minute or two to allow the cheese to melt completely.
12. Before serving, garnish with freshly chopped herbs like basil or parsley for a vibrant and aromatic touch.