Mom's pasghetii sauce

So apparently the key to avoiding the vinegary tomato concentrate flavor in your spaghetti sauce is to use real tomatoes.  An unlimited amount.

Oil (olive, vegetable..)
1 large onion, finely chopped
1 and a quarter green pepper, almost as finely chopped
7 small tomatoes (or however many you want/can use) coarsely chopped
Some ground beef
680 grams of tomato sauce
Garlic powder,
Italian seasoning.

Heat up some oil in a saucepan. Sauté finely chopped onions. Add chopped green pepper. Sauté. Add coarsely chopped tomatoes. This will release a juice that will give a better flavor to the sauce.
Cook for 10 minutes or so to let the flavors jive.
Add cooked ground beef.
Add two bags of tomato sauce (340 g each).
Cook.
Add garlic powder and Italian seasoning to taste. Yum.

Buon appetito!
(Or however you say it in Italian. Buon appetite?)