[Rob Channell]

Used to buy jars of Prego, Classico, or whatever and doctor it a bit. Usually make my own now, but still start from a can most times (crushed tomatoes). I make it in an instant pot style pressure cooker.

Chop a large onion and brown in olive oil.
Feel free to add a bell pepper if you like or some fresh garlic near the end of browning.
Add meat if desired partway through and brown with onion. I usually use 2 lbs of ground chuck. Sometimes I might try 1 pound of beef and 1 pound of hot italian sausage.
Drain some grease if there is too much after browning.
Add (2) 28oz cans crushed tomatoes. I have tried tomato sauce and tomato puree but I like the crushed tomatoes the best. Some chunks and pieces of stuff but not the regular diced shapes that turn off my kids. It kinda cooks down over time so the pieces aren't huge, just the right consistency for my taste. Makes it feel thicker than just tomato sauce.
I also like to add mushrooms, when I have them, usually portabella.

Now add the spices to taste, close the lid, and slow cook for several hours to let it meld.

My spice choice, I don't measure. I usually eyeball it and tweak by taste.:
Oregano
Basil, (more Basil than Oregano)
Thyme, (less Thyme than Oregano)
Cayenne pepper or red pepper flakes for spiciness(Cayenne for me)
Black pepper
Kosher salt to taste
Perhaps a pinch of Cinnamon
small amount of sugar (occasionally)
Onion powder if I started with meat and no onions
Garlic powder if I had no fresh garlic

Probably not the best or fanciest but I do get complements on it.