Best Spaghetti Sauce Ever?

Foundation:
1 jar of Bertolli 5 cheese sauce
1 small can of tomato paste (for emulsifying when all fat from sausage and mozz break the sauce, also bringing the flavor back toward tomato if the juice from 1 lemon is too strong)
1lb ground sausage (do not drain fat)

Cheeses:
5-6 thick slices of full fat mozzarrella
3/4 cup shredded Parmesan

Veggies:
1 large red onion (diced, sauteed)
2 bell peppers (diced, ideally par-cooked for a minute, but raw is fine)

Herbs:
6 garlic cloves (minced, sauteed)
Oregano
Basil

Flavorings:
1 lemon (juiced)
nutritional yeast, to taste


Notes:
- onion & garlic sauteed in olive oil
- bell peppers sauteed on high heat in olive oil for 1-2 minutes, don't cook fully. Don't let them lose much volume at all.
- the end product should be a sweeter sauce due to the bell peppers, the lemon juice, and ideally using about 2x as much basil as oregano