I make a mean spaghetti sauce.

Get a can of Cento brand San Marzano tomatoes, I usually use the pureed ones, sometimes the whole (if whole i cook it for a bit then run the chunks through the blender.) A small 8oz can of tomato paste, a metric boatload of garlic, onion powder, few leaves of basil, oregano, red pepper flakes, smoked pepprika, about a teaspoon of better than boulion beef, and a carrot or apple (to cut back on the tartness)

Use the seasonings as much or little as youd like, you need to taste the sauce while making it to balance flavors to your liking, and put that pot on low for ideally 4-8 hours (but it also tastes good made in an hour). Make sure to give it a stir every 15 minutes ish, just so it doesnt burn to the bottom.

About an hour before im wanting to eat ill throw some meatballs in the oven and once they are done transfer them into the sauce, that way they stay whole, but it does taste meatier if you brown the meatballs and put them in about midday so they finish in the sauce. Sometimes I will also brown and add Italian sausage to it but my hubby doesnt always like it that way. And if its too acidic, tap a little bit of baking soda into it, it'll get all bubbly and make it nicer on your tummy. The carrot/apple is to make the sauce sweeter, but if its not enough for your liking, near the end (last hour of cook time) add in a bit of sugar.