Add oil to a large, heavy dutch oven and heat over medium heat.
Dice onion finely and add to hot oil. Sprinkle on salt and pepper and stir. Allow to cook until onions are very soft and starting to brown, about 15 minutes.
Increase temperature to medium high, add meat, cook and stir, breaking meat into small pieces.
Don’t stop when the meat is no longer pink. Allow it brown a bit.
Now add the tomato paste. Stir this in well. Allow to cook for 5 minutes.
Add remaining ingredients. Stir well and taste for seasoning. Add salt, pepper, and/or sweetener as desired.
Reduce heat to low and simmer. The sauce will just get better the longer it simmers, but it’s done right now. The flavors will deepen as it simmers, so make sure to taste again and adjust seasoning as needed.
If storing for later, allow sauce to cook at room temperature for about an hour then ladle into freezer safe containers.