What you need:
1 tablespoon olive oil
1 onion, quartered
1 carrot, cut in a few pieces
1 celery stalk, cut in a few pieces
2 garlic cloves
1 ground beef
1 pound ground pork
4 ounces pancetta, chopped (optional)
1 cup red wine
1 28-ounce can San Marzano tomatoes
Fresh basil and/or oregano
¼ cup tomato paste
1 cup water, more as needed
Garlic powder
Italian Seasoning
Salt
Dash cinnamon
What you do:

Place the onion, carrot, celery and garlic in a food processor and chop finely.  Heat the oil in a large saucepan, add the vegetables and cook until soft, about 10 minutes. Crumble the ground beef and pork into the pan, add the pancetta and cook until the meat loses its pink color. Add the wine and cook until the wine is mostly evaporated.  Place the tomatoes in the food processor along with the fresh herbs and chop coarsely.  Add the tomatoes to the pan, stir in the tomato paste and water.  Season to taste with the seasonings.  Simmer for about an hour, adding more water if the sauce becomes too thick.