1. Peel and dice onion. Note: If you're using any of the optional fresh vegetables, add them in with the onions. Heat large saucepan on medium-high heat. Toss in onion; 20 seconds later, toss and add meat. Brown and drain, return to pan. 

2. Lower heat to Medium-Low (Medium if you're in a hurry). Add garlic, then crushed and diced tomatoes. Stir well, add remaining herbs. Taste and add more if desired. I often add some garlic powder along with my diced garlic, as it seems to permeate the sauce better when I'm rushed (which I often seem to be). For an extra body of flavor (but also considerably more sodium), you can add 1/2 cup beef broth.

3. Here comes the hard part. Wait. Stir. Cook a package of spaghetti noodles. The longer the wait on lower heat, the better the sauce will turn out. But if you are, like me, a busy homemaker, you'll still probably get a lot of raves over your sauce, even if it's hurried.

4. Serve over, not mixed in with, freshly cooked and drained pasta. Good with Rotini, Linguine, thin or thick spaghetti, or penne. Here's one more tip: the more rushed your sauce has been, the more cheese will come in handy to make it a perfect meal! Try a combo of mozzarella, parmesan and provolone for some really good flavors. The softer and more freshly grated, the better. If you're into pretty plating, use a basil leaf or two for each plate's edge, and curl your spaghetti into some pleasing shapes before ladeling on the sauce. Enjoy!

Some perfect side dishes include: Cheese and garlic bread (Day old Italian off the mark-down bakery rack works in a pinch), cooked at 400 degrees for 5-6 minutes; Green beans (try some whole or cut ones with a bit of Promise melted on top and a healthy dose of Mrs. Dash Table Blend); Frozen corn cooked the same as the green beans above; Fresh romaine salad with French or Italian style dressings; Cookies and a scoop of ice cream for dessert. Have a great meal, and God Bless.