No veggies, or curry, paprika, ginger, alspice, garlic or milk. Milk?
When I make sauce I fry, then bake my meatballs, sausage &
a piece of chicken. If I don't have sausage, I through in a piece of pork, or a smoked hamhock, that I bake alittle.
When I fry the meatballs, I also fry a cut up into 4 pieces potato.
I only add some salt and fresh ground black pepper, chopped fresh oregano, parsley and just a few basil leaves and some grated romano & parmesan cheese. Any other flavors added to the sauce come out of what I put in the meatball, and what's in or on the other meat I've cooked.
Depending on each pot of sauce, I sometimes have to add sugar, but usually the potato takes care of the acidity.
Once in a great while, if I have a bottle open, some red wine is good to deglaze the frying pans then added to the sauce.
Note: Be frugal if adding basil, either fresh or dried. It will overpower the sauce and ruin it.