Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add in the garlic when the onions are about one minute away from being done.

Brown the Beef: Add the ground beef and cook, breaking it up with a spoon, until browned throughout. Drain any excess grease.

Tomatoes Time: Pour in the crushed tomatoes, tomato paste, water with Better Than Bouillon (or beef broth), Italian seasoning, and oregano. Stir well to combine.

The Secret Weapon: Here's the "almost gourmet" twist – a touch of brown sugar! It adds a subtle sweetness that balances the acidity of the tomatoes. I usually use 2-3, start with one tablespoon and go from there based on your taste.

Simmering Secrets: Bring the sauce to a simmer, then reduce heat to low, cover partially, and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become. If it becomes too thick, cover it to prevent further liquid loss and add in a little more broth if needed.

Season to Perfection: After simmering, taste the sauce and adjust seasonings with salt and pepper as needed.