15 minute red sauce Recipe

Start browning and crumbling meat in a large skillet over medium heat. When there is a little liquid in the bottom, add the garlic. When meat is browned, drain well. Add remaining ingredients to skillet, crushing herbs in your hand to release the flavors. Add back meat and bring to a slow boil; let simmer for 10 minutes or so. The number of cans of tomato sauce depends on how many people you're serving, or how thick you like your sauce. If you have more than 15 minutes, you could use 3 cans and let it reduce a bit (this is really best). Also, I've sort of guessed on the amounts of herbs. I cup my hand and measure there. I don't know if this is really any good to other people, but my husband and kids like it. I usually forget to add the salt. Also, if any tomato-based sauce tastes too acidic, add a tsp or so of sugar