Using my Corning Ware dutch oven that I’ve had for probably 40 years, I start off with about 2 tablespoons of olive oil, and half a pot of chopped onion and mixed bell peppers. I cook them for several minutes to soften, then drop in a pound and a half of the leanest ground beef. (This time I also used some ground pork, which in hindsight I should have cooked first and added after I had drained it.) Break up the ground meat and cook it completely. The vegetables get a little softer in the process. Then I add chopped mushrooms and garlic, and all the Italian seasonings. Then a can of chopped tomatoes, tomato sauce, and tomato paste. (I prefer using crushed tomatoes, but didn’t have them this time.) Then I put the lid on, and let it simmer for up to several hours. Or you can eat immediately if you’re in a hurry. For me, I pour the sauce over either gluten-free pasta, or spaghetti squash.