Step 1: Gather all of the ingredients.

Step 2: In a small cup, add the sugar, onion powder, Italian seasoning, Hungarian paprika, fennel seed, celery seed, dried parsley, sea salt, ground pepper, and crushed red pepper flakes. Stir to combine and set aside.

Step 3: In a small bowl add the water, Worcestershire, and Better Than Bouillon Roasted Beef Base.

Step 4: Whisk to combine and set aside.

Step 5: Peel, dice, and weigh the onion.

Step 6: Dice and weigh the pancetta.

Step 7: Peel, chop, and weigh the garlic on a separate plate.

Step 8: Measure the wine and set aside.

Step 9: Add butter to a 8Qt. stock pot  over medium-high heat for 4 mins.

Step 10: Add the pancetta and onions.

Step 11: Cook until onions are softened and pancetta is starting to brown, stirring occasionally, about 5 mins.

Step 12: Add the garlic and cook until fragrant, about 1 min.

Step 13: Add the wine.

Step 14: Cook until the wine has mostly evaporated, about 5 mins. Take off heat and reduce burner to medium heat.

Step 15: Add the tomato paste and stir to combine.

Step 16: Add the crushed tomatoes, water mixture, and seasoning cup. Stir to combine.

Step 17: Return to heat covered*.

* Important! It may splatter hot contents uncovered so please keep it covered.

Step 18: Bring to a simmer, reduce to low heat and cook for 60 mins while covered.

Step 19: Take the sauce off the heat, stir in apple cider vinegar and let rest at room temperature for 30 mins.

Pour sauce into 2 32oz. containers with a lid and refrigerate 5 hrs to let flavors meld (or preferably overnight).

Sauce can be frozen and stored for 4-6 mos.

Step 1: Cook the meatballs according to the recipe or package directions.

Step 2: Add the meatballs to the sauce, and reheat the sauce on medium heat while covered until simmering.

Step 3: Cook the pasta according to package directions.

Tip: Toss 1 serving pasta with 1 tbsp butter or ghee. Adjust based on pasta servings.