1-tablespoon olive oil

1-cup finely chopped onion

2-3 cloves garlic, minced

1-pound lean ground beef

2 teaspoons Italian seasoning

Salt and fresh ground pepper to taste

2 cups tomato sauce

1 tablespoon sugar

1 pound cooked fettucine (or your choice of pasta)

Shredded or grated Parmigiano Reggiano

Fresh basil or parsley (optional)

Crushed red pepper flakes (optional)

Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and cook for 3-5 minutes until soft. Add the garlic and cook for 30 seconds. Add the beef and cook until browned, breaking up the meat as it cooks. Drain excess fat, if necessary.

Add the Italian seasoning, 1/2 teaspoon salt, and 1/4 black pepper and stir to coat. Cook for 1 minute, until the dried herbs are fragrant.

Add the tomato sauce and sugar and bring to a simmer. Reduce the heat to low and partially cover. Simmer for 30 minutes or up to 4 hours, stirring occasionally.

When ready to serve, adjust salt and pepper to taste.

Transfer the pasta or other starch to individual plates and top with the Bolognese sauce. Finish with a sprinkle of cheese, fresh herbs, and crushed red pepper flakes.