This is how I make mine. First of all people have different preferences so pick out a red sauce with anything that tickles your fancy. The amount of sauce you get depends on how much spaghetti you need so I'll leave that part up to you.
I usually pick up a red sauce with garlic/pepper. Then I get 1 lb ground beef and 1 package of sausage, get italian sausage if you like spiceyness.
I use 1 onion, 2 cloves of garlic, (1 green pepper if you like em), Mushrooms (however much you like).
Chop up your onions and pepper into about 1cm chunks, mince your garlic, and slice your shrooms.
You'll need a sauce pan large enough to accommodate the amount of sauce your making. Throw you sauce in the pan and turn it on a low-medium heat for now.
Get a decent sized pan you can brown up the meat in (it needs to be big enough to have everything spread out and not stacked on top of each other otherwise you will more or less steam some of the meat). Turn the heat to medium-high. Get a little bit of oil, just enough to very thinly
coat the bottom of the pan so you wont have sticky vegetables at first.
Once your pan is hot throw in about half your veggies and get those cooking (mix them up in the pan before you leave em). While they start to cook start getting your sausage out of the package and cut them into about 1inch sections . Once you have them chopped up tend to your pan of veggies, at this point the pan should be very hot, almost too hot. Sweat those veggies, you do this simply by adding a very small amount of water (use the faucet and just turn it on then off very quickly, if you get too much water in there its not the end of the world but you'll have to cook it off before you add the meat) once you get the water in there spread it around mixing your veggies with whatever the heck you want to stir it with to ensure the water gets to all of them.
Sweating the veggies brings out their flavors into somewhat of a gravy form so to speak. Once you've sweat the veggies add your sausage chunks and try to get them coated with your veggies (you dont want the meat sitting on top of the veggies, you want the veggies on top of the meat). Now to add some spices. Get yourself some salt, pepper, rosemary, and anything else you see fit / like. I dont think I really need to explain how to season the veggies/meat, give one side a coating, then stir the pan well and do another coating and stir once more to ensure an even coating.
You want to make sure the sausage is well browned and the vegetables have shrunk (they will be very thin compared to when you started, onions will appear almost paper thin and be rather dark). Usually I find its ready when the veggies stick to the sausage. Once the sausage is done just spoon it into your sauce and stir it in well.
Now for the ground beef, you will do the exact same thing I described with the sausage except you add the meat before the vegetables till some of the water begins to cook out of the meat. Also chop up your meat as it browns, no large chunks
(you can have large chunks if you want I suppose but less flavor is absorbed from your veggies). Then add your veggies and season. You dont need to sweat the veggies as the water cooking out of the beef is sufficient and more flavorful. Again cook your meat till its browned and your veggies have shrunk. Once everything has cooked to your liking, add it to your sauce. Again, stirring in the ground beef/veggies well.
Once you have everything stirred in add 1tbs of granulated sugar to your sauce and stir in well.
Now your sauce should be about boiling at this point. You will need a lid unless you enjoy cleaning your stove and surrounding counter/walls
. You'll need to slowly turn down your heat in increments till the sauce comes to a very, VERY slow simmer.
To do this right it needs to simmer about 6-8 hours, Stirring it about every 30min to an hour.
*note- The sauce will always taste better if you prepare it a day ahead of when you use then slowly reheating it the day you use it.
**other note- any time you feel your pan getting too hot you can simply sweat the veggies, it wont hurt the meat.
I always use angel hair pasta but thats just me, Enjoy!
(The guide is written with such detail so anyone whos not a cook can still make it)