Cook bacon slow to render fat. -Take bacon out. Eat as a snack or cut into very small bits to add to the sauce later. (We find it doesn’t really need the bacon bits but sometime we add it, if we are feeling crazy)

Add the ground beef to the bacon grease pan.
-Add steak/beef seasoning of choice and 5(ish) good shakes of Worcestershire.
-BROWN the meat very good. Make sure the meat tastes good by itself before continuing.

Dice and add 1 lg onion when beef is partially browned. -When you’ve reached desired onion cookedness, quickly add garlic and (fresh) herbs. -Stir and cook for about 1 min.

Quickly add the 2 jars of sauce, water (just a little to rinse the jars), and a small spoon full of sugar (to offset the preservative flavors).

Cover and let it simmer 10-30mins. The longer you simmer it, the better the flavor. Keep an eye and add more water as needed.

Cook pasta in salted water per package directions. -Spoon pasta out 1-2min early and finish cooking it in the sauce (about 5-7mins).

Pull the pan off the stove, stir in 3-4 slices of butter.

As the pasta sits, it will absorb more of the sauce. Feel free to add some of the pasta water to adjust the sauce consistency as needed.