Add the oil to the same skillet you cooked the ground meat. Heat the olive oil on a medium setting.
Put your finely chopped onions into the oil and saute it for 4-5 minutes until the onions are soft and translucent – almost disappearing.
Add the garlic and saute for another 30-40 seconds.
Add the crushed tomatoes and simmer for 1 minute.
Then add the tin of tomato paste and simmer for 1 minute.
Now add the salt and pepper and cook for 1 minute.
If you enjoy the extra heat, now is the time to add the chili flakes and cook for a minute.
Add the sugar, and again, cook for 1-2 minutes.
Lastly, add in the herbs and cook for another minute.
Then pour the water into the sauce, bring to a boil while stirring. Let it boil for 2-3 minutes. Watch out for splatters.
Taste and adjust spices as needed. You can add more salt if it is lacking or sugar if the sauce is sour.
Turn the heat down to a medium-low, close the lid and allow the sauce to cook for 5-10 minutes.
While the sauce is cooking, you can grate the cheeses and mix them all up (if it is not pre-grated).