Finely dice the onion. Add the olive oil to a deep sided skillet on medium heat then add the onion. Sauté until golden brown and soft.

Season the onions with the garlic and onion powder and the chicken bouillon with tomato. Sauté for a couple of minutes.

Add the ground beef to the onion and cook, breaking up into a fine crumble as it cooks. Use the leaner beef so you do not have to drain it.

When the beef is fully cooked, add the dried herb of your choice and sauté for five minutes. Taste and adjust the seasonings if needed. You may want to add more of the bouillon or any of the seasonings.

Add the 28 ounce can of crushed tomatoes and then fill the can halfway with water to get the rest of the tomatoes out and add to the pan. Bring this all to a simmer, then add the brown sugar. Reduce heat and simmer approximately 30 to 40 minutes, stirring occasionally.

Boil the pasta according to package directions. Drain and set aside.

The sauce should be thickening and the liquid reduced. Taste and adjust the seasonings if needed.

Add the entire can of the tomato paste, whisking it in as the pan simmers. The sauce should thicken. Simmer 10 more minutes.

At this point I usually remove 2 to 3 cups of the sauce to a container made to go in the freezer to freeze this sauce for use another time. You do not have to do this.

Add the cooked and drained pasta to the sauce and toss well to coat. Let this simmer for a few minutes. Serve with Parmesan cheese and enjoy!

This tastes great reheated!