Ok, here's my recipe:

Ingredients:

1. 3 carrots
2. 2 large yellow onions
3. 2 stalks celery
4. 2 Lbs high quality ground beef
5. 1/2 Lbs smoked lardons or smoked bacon cut up into strips
6. 2 large tins of whole tomatoes
7. 1 tube or small can of tomato puree
8. Garlic to taste
9. Dried oregano, rosemary, thyme and fennel seeds
10. Salt & pepper
11. Red wine

Steps:

• Chop the carrots, onion, celery & garlic into a medium dice
• In a large deep pot fry the lardons for 3-4 minutes over high heat.
• Add the carrots, then after 2-3 minutes the onion, then the celery & finally the garlic. Stir well & often and continue cooking over medium heat. The vegetables should cook for at least 10 minutes.
• Meanwhile fry the ground beef in a large frying pan until it just begins to brown. It will require frequent stirring and will best be done in 2 or 3 batches. If in batches, pour the batches as they are done into the pot with the vegetables.
• When all the beef has been fried and added to the pot add the tins of tomatoes and mash them with the meat & veggies to break them up. Add the tomato puree,
• Add the herbs. Quantity is up to your taste, but do be somewhat careful with the fennel seeds as they can over power the other flavors. Add the salt & pepper, again to your taste. Make sure you are stirring well as you go to distribute the herbs.
• Finally add the red wine. A cup or two will do. Give the sauce a good stir and turn the heat down to where the uncovered pot is just gently boiling. Boil for a minimum of an hour, but up to 6 or 8 for fuller flavor. If the sauce is getting too dry add more wine.
• Serve over you choice of pasta shape. My favorite happens to be Fuseli. I also like plenty of cheese over my Spag Bol, but its up to you. Just make sure everything is good & hot.

This recipe will feed 6-8 very hungry people or you can put it into freezer bags  and freeze as it will keep this way for a long time.