Weekday spaghetti sauce

[ilyena_sylph]

Ingredients

1 pound ground venison
1 chopped red onion
2 cloves garlic, finely minced (2tsp chunky garlic paste)
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/4 tsp season salt
1/4 tsp dried thyme
1/2 tsp salt
14.5-oz can petite diced tomatoes
15-ounce can tomato sauce
1/4 cup water/chicken stock
1-2 tsp brown sugar
1 Tbsp coconut aminos (or soy sauce if you're not soy-free)

Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)

Instructions

Thaw meat from freezer, chop your onion, find all your other ingredients.
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and coconut aminos. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).

Serve over hot, cooked noodles.