Generally start with a fine mirpoix sauteedin butter or a bit of bacon diced baco, or both.
Add mince (beef or beef and veal or even add some ground pork) and cook until pink is just gone.
Add white wine and some beef stock and let cook and reduced for a bit.
Then add tomatoes, canned, crushed, and a bit of tomato paste. Cook for quite a while (2 hours or so). And finish with a bit of cream shortly before cooking is stopped.
Agree with the posters who say do not cook the mince too much at the beginning and simmer the final mixture (without the cream) for a few hours (or at least 90 minutes).
At least it works for me.
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