If ragù is your nemesis and you want to get even, here is the way. We will make do with a good ragu', perhaps not the classic one, but still far better than any ready made ragu' sauce.
Ready? Then, you must have a pot with a thick bottom, right? You know, those beautiful stainless steel, rather heavy ones. Neither too big nor too small. Here, take that one and pour two-three tablespoons of extravergine olive oil. I beg your pardon, you have not got it? Well, I'll turn around, just put in the oil you have.
Now - sorry to go against the grain, but you must make an effort ;) - you will have bought (by the way, there is a cheap supermarket around where you live, right?) one of those boxes with a selection of vegetable for stock. We could do better, but we said we are not going to overdo it. Now put your hands on a carrot, which you will peel, some celery sticks, from which you will remove the leaves if there are any, in the same amount as the carrot, and one medium onion. Yes, you've got to peel that one. :) Now chop the vegetables. How? It depends on what tools you have in your kitchen. I want to be optimistic... have you got a blender? Otherwise, a knife is ok... and a little bit of patience.
Go back to the pot with the oil: switch the gas on and add the finely chopped vegetables. Keep them on a medium heat. A few minutes should be enough, but you have to keep an eye on them, as they do not have to darken. At this point add the minced meat. Sorry, we shopped at the supermarket, didn't we? Well, then you will have taken one of those boxes which read "minced meat of pork and beef". (Gennarino look away, this is an emergency!).

Would you rather buy just pork because it is cheaper? Well, here is the good news, I am not going to say no!: -) (Hey, we are not really preparing ragu' alla bolognese, right? so why that face? :)) ) We said, add the meat. Now with your beautiful large spoon (a  wooden one? No? never mind) stir well, so that the meat mixes with the vegetables. Leave them for a few minutes, stirring every so often, until you see that the mixture dries up and ... et voila voila'! pour on top a generous half glass of white wine.
Stir and then let it be, still on a medium-high heat, until the wine dries up. Add salt. I would put a pinch of coarse salt, but do not exaggerate, better to correct later than find yourself with too salty a ragu'  (in which case you'll have to add a potato, though let us just leave those details aside;) ).
Now you only have to add a little sieved tomatoes. Bear in mind that the one you are using might contain added salt. Add jsut enough tomato to colour the sauce a little bit, remember that it does not have to be red! So, say you have used about 500g meat? Then you will put about one glass of sieved tomatoes. Mix thoroughly once more.
Now take your pot and move it onto the smallest hob you have, if you have one of those metal meshes to diffuse the flame use it, if you don't never mind, but lower that flame as mcuh as  you possibly can. When you will think it is low enough, it will still be too strong. But there is so far you can go...:)

Your ragu' will now have to be let alone, in peace, to cook covered by a lid SLIGHLY APART from the edges, slowly, slowly... for at least one and a half hour. Obviously every now and then check it, give it a little stir and add a little warm water, if it has dried too much. But please add very little water at a time. The liquid does not have drown the meat, though initially the whole thing should be rather liquid. After about an hour and a half have a little taste and add salt. And pepper, if you like it. Has the ragu' reached its right consistency? Is the salt OK? Great, turn off the heat, add a knob of butter if you like it, stir and wait for the pasta to be ready in order to add the sauce.

By the way. Now that you have prepared a very reasonable ragu', you will not spoil it with "fake" egg fettucine, right? Better some honest dry maccheroni! And you will see that your children will not just chase with bread the ragu' left in the plate, they will probably go get some more from the pot...