1
Combine all ingredients except the beef in a pot on the stove for your sauce. Bring to a simmer at high heat. Reduce heat to Low or Medium-low, and cover for 40 minutes, stirring occasionally.
2
For the best flavor, cover and allow the sauce to sit in the fridge over 3 days. It is not necessary, but the full flavor and taste of the sauce is exquisite after this period of time.
3
Brown the beef over a medium-low to medium-high heat, adding your own preference for spices and flavoring (I added about 4 teaspoons of steak spice, extra Italian seasoning, 2 teaspoons of onion powder, and 1 teaspoon garlic salt. These are not listed in the above ingredient section as it is personal preference for how you wish to flavor your beef). Cover for about 10 minutes, drain of most excess juice.
4
Combine cooked beef and sauce. If your sauce is cold, allow it to warm up on the stove over medium heat before combining with the beef.
5
Spread over pasta, pizza, bread, vegetables, etc and ENJOY! :)
(NOTE: Don't be turned off by the anchovy paste! I was completely reluctant to try it, but it really adds some nice OOMPH to the sauce as a whole. Even with as small of a dose it is, I could taste a huge difference before and after adding the paste. If you can't find anchovy paste, get a can of anchovy fillets and mash up about 1/4-1/2 of the can with a fork, or throw in a blender with about a 1/4 cup of the sauce, and combine with the the rest of the batch.)