Heat a little oil in a suitable pot. Brown the mince, breaking it up as it cooks. In a blender, combine all other ingredients and whiz (skip this step if you don't mind pieces of tomato and skin visible in the sauce). Pour tomato mix into pot of browned mince, stir, bring to boil, then turn to low and simmer for 15-20 mins, stirring occasionally.
Cook with the lid off if you want it thick, as for bolognaise or nachos. Cook with the lid on if you want more moisture retained, as for lasagne. Or if you're cooking up sauce to use later or freeze, do it with the lid on, as additional moisture will be driven off when reheating later.
This is a good dish to make up in bulk and freeze in portions.
To make nachos: Pile corn chips onto plates and serve as above. (No need to throw any at the wall - they come cooked. ;-) )
For lasagne: Cook a packet of lasagne pasta. Drain. Grate lots of cheese. Layer in a small roasting dish as follows: 1/3 meat sauce, 1/2 pasta, 1/3 cheese, 1/3 meat sauce, 1/2 pasta, 1/3 cheese, remaining meat sauce, remaining cheese. Cover with foil and bake 180C/350F for 45 mins, removing foil after 30 mins.