There really is no secret to making tomato sauce or is there? You start with the meatballs - soak good, homemade bread in whole milk and add to the ground meat. Lots of fresh Italian flat leaf parsley is a must. Lightly coat the meatballs in breadcrumbs before browning.
If you don't have homecanned tomatoes then use your favourite store bought ones. After the meat has browned I add my onions and then a glass of white wine. Some people use chicken broth.
Can you identify the yellow gob in the centre of the pot? That is the secret to a good tomato sauce.