I do my spag bol sauce like this:
Chop an onion and chop 2 cloves of garlic.
Put 2 tabs of oil in a frying pan, fry the onion and garlic until the onion is just starting to brown, don't let it go really brown. Takes about 3 mins.
Throw in packet of lean minced beef, and chop using the edge of a wooden spoon sort of shoving it around the pan while it changes from pink to brown and breaks up to look mince-y.
When all the pink has gone (about 5 mins) leave it another 3 mins, stirring, so that the mince browns a little bit here and there. Then chuck in a tin of chopped plum tomatoes, about 4 inches of a tube of tomato puree, and 2 crumbled oxo cubes. Stir it all in and if it doesn't look sauc-y enough, add a bit of hot water or a glug of wine.
I then chuck in a bayleaf, about a tsp of herbes de provence, 3 shakes of Worcestershire sauce, 3 or 4 twists of black pepper and another glug of red wine and turn the heat down low, covering the pan if possible.
Leave it to cook for 15-20 mins, but stir every couple of mins to make sure it's not sticking.
Taste it, and add a bit of salt if it needs it. If it doesn´t taste "meaty" enough I have been known to bung in an extra oxo
This recipe is very forgiving - you can cook everything for less or more time throughout and it will survive as long as it gets the 15 -20 mins at the end to simmer and come together. I have also thrown in red peppers (same time as onions), mushrooms (just before the mince) and sometimes peas (after the tomatoes) which I'm sure are not authentic! Good luck!
By the way, did you used to post on another site with an "i" in your name?? If so, hello! Tis me, Broccoli!