We could make suggestions till the next Moon flight, but who really knows your taste - we're all different. I personally like a chunky tomato base with plenty of onion and garlic + beef or Italian sausage. I prefer to take a piece of beef (rather than ground) and cut it into small dice and brown it well before adding to the sauce (I do this first and use the same pan to retain flavors). If you're out of wine, balsamic vinegar is basically the same thing and works beautifully too.

I also make a chicken spaghetti dish by browning a few pieces of bacon and removing the bacon from the pan, browning the chicken pieces in the bacon fat, draining off most of the fat, adding a can of whole tomatoes and seasoning, and braising the chicken in the tomatoes with the crumbled bacon added. Just break up the tomatoes as it cooks. This is very easy and very good.

Here's a simple idea that I've been wanting to try:

Roasted Tomato Pasta

2 lb plum tomatoes
1/2 C olive oil
2 cl garlic minced
1 T Italian seasoning
1/2 t crushed red pepper
1/2 t sea salt
1/4 t coarse black pepper
8 oz pasta

cut tomatoes lengthwise, and place in foil-lined oblong metal pan

mix 1/4 C oil, garlic and spices, and spoon over the tomatoes
drizzle w/2 T more oil

roast at 400F for 45 min., or until browned

cook pasta and drain

coarsely mash 1/2 of the tomatoes w/ remaining 2 T oil

add pasta and remaining tomatoes, and toss well

serve