Ok, well, let me preface this by saying that it could actually be done better if you made your own sauce instead of using from-jar stuff. But I've neither the time nor the patience for running my tomatoes through a grinder.

3-4 pork ribs, with bone, preferably, but not a necessity.
1-2 onions
4-6 garlic cloves
3 jars (16-20 oz) of your favorite pasta sauce
1-2 bell peppers (optional)

Sear the ribs in a large saucepan on medium-high heat, 3-5 minutes on each side. Get 'em nice and brown (just on the outside), and caramelize those edges.
Turn the heat down, and add the garlic (cracked or diced), onions, and peppers (chopped, not diced).
Saute in the burned-off fat from the ribs for a few minutes.
Add the pasta sauce (my last batch (yesterday) used Prego's Tomato, Onion, and Basil).
Turn heat as low as it will go. Cover. Simmer for 4-5 hours.
For the last hour, crack the lid instead of keeping it on completely. This will let some liquid escape, and reduce the sauce a bit, thickening it.

Now go cook some pasta (fettucine, linguini, spaghetti, etc), put it on a plate, and slather the pasta in your sauce. A good helping of parmagiano-reggiano cheese on top, and you're set.

Fresh buttered bread is a good secondary utensil (after the spork, of course.)