Upgrading That Jar of Spaghetti Sauce

So I've never been a huge rice fan. Or a sandwich person. Thus, during college my staple of carbs usually came in the form of pasta. Also, as I was often busy (aka. lazy), I ended up buying the pasta sauce from the little on-campus store near my apartment. Honestly though, it wasn't that good (ie. there was no meat), so I would occasionally "upgrade" a jar and store it in the fridge for the rest of the week.  

Ingredients:

1 yellow onion (I really like onions)

About a 1/2 lb of ground meat (I used pork)

1 jar desired pasta sauce (mine was a 25oz jar)

1 can of stewed tomatoes (don't get those nasty little diced ones, you want big chunky tomatoes)
1/2 cup Red Wine
1/5 cup red wine vinegar

Pinch of: Oregano, sage, basil, chives, paprika, garlic salt (If you don't have these, it's ok)

Several cloves of fresh ground garlic

tons of black pepper
Handful of capers (optional)
Tons of shredded Parmesan cheese

Step 1: Get yo' ingredients ready (I have a spice hoarding problem)

Step 2: Dice an onion (breathe through your mouth to stop some of the pain!)

Step 3: Throw the onions into a deep pot with some cooking oil* on med-high heat and cook till transparent.

Step 4: Make sure there isn't too much water from the onions left in the pan (or else your meat will end up being boiled/steamed instead of browning). Throw in your ground meat and stir for a couple minutes, seasoning it with all of your spices. I personally really like lots of fresh ground black pepper. LOTS OF IT. 

Step 5: Throw in your chunky tomatoes. Stir a bit, then pour in your wine. Turn the heat to med-low and let the wine reduce, about 5 minutes. Give it a stir every now and then.

Step 6: Pour in your jar of pasta sauce and vinegar and give it a stir. You can throw in some capers at this point if you happen to have any (most people probably don't). Reduce to low heat and let simmer for 10 minutes while you prepare your spaghetti (don't forget to salt the water! Also I personally like cooking the pasta a minute less than suggested on the packages for a more 'Al Dente' texture).

Step 7: Plate your pasta. Throw on your desired amount of freshly ground garlic, then ladle some sauce on top. Then throw on a ton of Parmesan cheese while it's still hot. Also avoid talking to your friends afterwards with your garlic breath, it turns out they don't appreciate it very much.

*When you pan fry things, try to avoid using olive oil. It burns (yuck) at a lower temperature than many other cooking oils, and a lot of its beneficial properties are lost when this happens anyways.