Heat olive oil in large skillet over medium to medium-high heat til shimmering.
Add onion and sauté for about 5 minutes, then add garlic. Don't let the garlic burn, so keep an eye on the heat. Sauté it all together about 7-10 minutes til translucent.
Add ground meat to onion mixture and break up thoroughly so it browns evenly, about 7 minutes. Season with a bit of sea salt and pepper.
Add jar of tomato sauce and stir.
Add diced tomatoes & tomato paste. Stir.
Bring to a simmer.
Add herbs, a splash of red wine and/or balsamic vinegar, and/or splash tamari.
Let simmer gently for at least an hour until very thick. Stir occasionally and taste to correct seasonings.
Serve over pasta alternative of your choice. Top with freshly chopped basil and/or parmesan.