Fry the beef until browned and pour off any excess fat
Add onions and garlic and tomato puree. A little paprika and mild chilli powder added at this point gives a richer sauce. Fry until onions are soft.
Add tomatoes (1 or 2 tins to taste), peppers, mushrooms and half a pint of stock and bring to the boil.
Season with salt and black pepper and add some herbs. 1-2 tsp of mixed herbs is fine if you are a poorly equpped student. Alternatively basil, oregano, thyme are all good if available - 1-2 tsp in total.
A big splash of red wine is always good at this point!
Simmer for at least 1 hour allowing some of the liquid to evaporate and sauce to thicken. Serve with pasta of your choice.