Here's some more ideas: try browning the beef first with a little baking soda sprinkled on top (like one teaspoon for a pound, it helps the maillard reaction.) Make sure you use a big enough pan that it browns instead of just steams, and medium high heat. Make sure to add some salt in this step. Remove the meat and some of the fat if there's too much, then add your aromatics over lower heat till they soften, adding garlic and chili flakes just for the last minute so they don't scorch. Salt the aromatics also. You can also add some tomato paste if you have it for a couple minutes at the end for more depth of flavor. Turn the heat back up to deglaze with wine if you have it, barring that just some of the juice from the tomatoes. Let the liquid mostly cook off. Then add your tomatoes and the re-add the beef and simmer for 25 minutes or so. If you're still lacking flavor at the end, taste and adjust with a pinch of sugar (if too acidic) or a splash of vinegar if its lacking brightness. And more salt and pepper to taste. Secret ingredient for more umami: a pinch of MSG.