Season the ground beef (or your chosen mix of ground beef and Italian sausage) with salt and ground black pepper to taste. In a large skillet over medium-high heat, add the seasoned meat along with the diced onion. Cook, stirring and breaking up the meat, until it is browned and the onion is soft, about 7-10 minutes. Carefully drain off any excess grease from the pan.

To the browned meat and onions in the skillet, add the tomato sauce, tomato paste, Italian herbs blend, dried parsley, garlic powder, crushed red pepper flakes to taste, Worcestershire sauce, and white granulated sugar. Stir thoroughly to combine all the ingredients.

Pour in the water and stir the mixture well. Bring the sauce to a gentle boil over medium-high heat, then reduce the heat to low. Let the sauce simmer, uncovered, for about 30 minutes to allow the flavors to meld and the sauce to thicken. I find stirring occasionally helps prevent sticking and ensures even cooking.

Just before serving, stir in the chopped fresh basil leaves, if using, for a burst of fresh flavor. Serve the sauce hot over cooked spaghetti pasta. For a more authentic flavor, I like to use fresh basil rather than dried, and always toss some sauce with the hot pasta before plating.