Step 1

Put the olive oil into a saute pan over medium to medium-low heat and add the onions. Saute until translucent. Add the garlic and cook for an additional 1 minute before removing from the heat.

Step 2

In a large sauce pan, brown the ground beef. Add the 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dry Italian seasoning to the ground beef while it is cooking. Drain off the excess fat.

Step 3

Add the olive oil, cooked onions, and garlic from the saute pan to the ground beef mixture. Keep it over medium heat. Add the tomatoes, tomato sauce, and red wine. Break up the tomatoes with a spatula or a meat masher (link below, it'll change your life). Let the sauce come to a simmer and reduce the heat as necessary to keep it at a low simmer. Stir frequently. Let simmer for 30-45 minutes.

Step 4

Taste and add as much of the remaining salt as necessary. How much will depend ENTIRELY on what brand of tomatoes and tomato sauce you used. They all have varying levels of sodium. You may need way less salt than is called for. You might need a little more. You do you, and then taste and add slowly.

Step 5

Add the fresh herbs during the last 10 minutes of cooking.

Step 6

Cook the pasta in well-salted water (it should taste like ocean water) and don't overcook it! Serve hot with some parmesan cheese on top.