Heat olive oil in a medium skillet or pot set to medium-high heat. Add ground beef and cook for 5 minutes, crumbling with a wooden spoon as it cooks. Drain excess fat and discard. Return pot to heat and add onion and garlic, cooking until soft, 4-5 minutes. Pour in a splash of red wine, if desired; simmer an additional minute.
Add crushed and diced tomatoes, tomato paste, basil, oregano, salt and pepper. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. Stir in sugar to cut acidity. Taste and adjust seasonings.
Serve over hot cooked pasta or as desired. To store sauce (without pasta), refrigerate in a re-sealable container up to 4 days or freeze for up to 6 months.
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