In a large saucepan over medium high heat cook the ground beef until no longer pink, about 10-15 minutes. Don't stir it around too much, so some of it gets slightly crispy and golden brown. This is flavor.

Remove the meat and using the same fat from the meat in the pan, lower the heat and cook your carrots, celery, onion, and garlic, scraping off the flavor bits from thee bottom of the pan. Cook for ten more minutes and then add your tomato sauce or pureed tomatoes, tomato pasta, worcestershire sauce, sugars, and your seasoning.

Reduce meat, add the meat back in, stir to combine and cover for 30 minutes to cook.

Serve with pasta immediately, or double this batch and freeze some for later.