If you weren't raised Italian, you may not be familiar with the tradition of making "Sunday Gravy."
It's a calculated plot to keep everyone inside the house, and should you have grown up and moved out on your own, is also a clever ploy to draw you back to the family on Sunday like a magnet.
The key ingredients (at least this Sunday) are three pounds of ground chuck, a pound of sweet Italian sausage, a few pieces of chicken (chicken thighs with the bone in have the best flavor after removing the skin and deboning them) and the usual collection of ingredients in any sauce: San Marzano tomatoes, tomato sauce, tomato paste, onions, fresh garlic, and anything green in the spice cabinet, including sweet basil, oregano, parsley, etc.
I am fortunate to have an assistant chef, who by the mere change in her facial expression can communicate to you that you're going in the right direction. I cook the meats separately, then start a sauce by frying the garlic in olive oil, adding the onions, then squeezing the life out the San Marzano tomatoes by hand before adding the remainder of the ingredients. Large amounts of water are added, and the ingredients all simmer together for about 4 hours. By then, the flavors will have melded, the meat is tender, and the only thing left to decide is what type of pasta you want to pour it over.
I once got into a debate on social media about adding sugar or salt to the mixture, and the answer on salt is a hard no. The meats themselves bring a saltiness to the sauce, and you can always add more at the table if it is not to your liking. Over-season it, however, and you're like a deer licking a salt block. You're stuck with it, too, as I know way to reduce too much salt other than throw it out and start all over again.