I probably don't do it right, but it comes out good anyway.
In a large skillet I melt a half stick of butter
I dice up a large onion, a green pepper, a half bulb of garlic, and optionally stuff like carrots, zucchini, whatever you got laying around.....(don't overdo it with the optional vegetables, they will flavor the sauce wierdly if you add too much of one thing)
I add a splash of extra virgin olive oil to the butter and soften these vegetables in the skillet on medium heat.
Then I add some salt, pepper, and I take the top off of a bottle of italian seasoning and dump enough to cover all the vegetables into the skillet. I stir it and heat it up for three minutes more.
I get 2lbs of ground chuck and add it to the skillet, stirring it into the vegetables and breaking it up as it browns, about 10 minutes. Do not drain.
I add the contents of the skillet to a stew pot and add three large cans of tomato sauce, two small cans of tomato paste, 1 tsp. sugar, and 3/4 cup beef broth. I bring it to a boil and simmer, covered, for at least 2 hours.
Refrigerate and reheat before serving. Makes a fuck-ton, serve it with whatever pasta you want. I usually wait till it cools then put half of it in freezer bags and freeze it.
It may not use fresh herbs or be from scratch or whatever, but it is better than jar sauce.
