Finely dice the onion into 1/4-inch pieces and mince the garlic cloves fresh—this makes a real difference in the final aroma. Dice the bell pepper into similar-sized pieces so everything cooks evenly. Heat the olive oil in a large pot over medium heat and add the diced onion. Cook for about 8 minutes, stirring occasionally, until the onion becomes translucent and starts to soften. This is your flavor foundation, so take your time here.

Increase heat to medium-high and add the ground beef to the pot with the softened onions. Season generously with salt and pepper, then cook for about 5 minutes, breaking up the meat with a wooden spoon as it cooks. You want the beef to brown nicely and release its natural juices—this caramelization is crucial for depth of flavor. Don't rush this step or stir constantly; let the meat sit for a minute or two between stirs so it develops a golden crust.

Add the minced garlic and diced bell pepper to the pot and cook for 3 minutes until fragrant and slightly softened. Pour in the red wine and scrape the bottom of the pot with your wooden spoon to release all the flavorful browned bits stuck to the bottom—this is called deglazing and it adds tremendous depth. Simmer for 5-6 minutes to reduce the wine slightly and cook off the raw alcohol flavor. I like to let the wine reduce a bit because it concentrates the flavors and creates a richer sauce base.

Carefully tilt the pot and skim off any excess grease that has accumulated on the surface using a spoon or ladle—you want some fat for flavor, but not so much that the sauce becomes greasy. Stir in the tomato paste first and let it cook for about 1-2 minutes, which helps deepen its flavor and prevents it from clumping. Then add the Worcestershire sauce, hot sauce, and sugar, stirring well to combine. These ingredients build layers of savory, tangy, and slightly sweet flavors that make the sauce truly complex.

Add the crushed tomatoes, diced tomatoes, and tomato sauce to the pot and stir to combine. Add the bay leaves and all the dry spices: basil, oregano, parsley, mustard powder, red pepper flakes, and nutmeg. Stir everything together thoroughly so the spices distribute evenly throughout. Bring the sauce to a gentle boil, then immediately reduce the heat to low and let it simmer uncovered for 45 minutes. Stir occasionally—I like to stir every 10 minutes or so—and taste as it cooks. The long simmer allows the flavors to marry together and the sauce to thicken naturally from the tomatoes.

After 45 minutes of simmering, remove the bay leaves and taste the sauce. Adjust the seasoning with additional salt, pepper, or a touch of sugar if needed—the sauce should be rich, complex, and deeply flavorful. Serve the meat sauce over cooked pasta with crusty bread on the side for soaking up the delicious sauce.