Place your large pot over medium-high heat and add the olive oil. Heat for about one minute until it shimmers.

Add the ground beef to the hot oil, breaking it into small chunks while stirring frequently. Cook for about 5-7 minutes until the meat loses its pink color.

Push the beef to the side and add the diced onion. Cook for about 3 minutes until soft, then add the minced garlic and cook for another 1-2 minutes.

If there's excess fat, carefully drain some using a spoon or colander, keeping the meat and vegetables.

Stir in the tomato paste and cook for about 2 minutes, stirring constantly.

Pour in the red wine (if using) and scrape the bottom of the pot to loosen browned bits. Let it simmer for 2-3 minutes.

Add the crushed tomatoes, beef broth, salt, pepper, oregano, basil, and sugar, stirring everything together.

Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.

Taste the sauce after simmering and adjust seasonings as needed.