The search for the perfect pasta sauce has been a lifetime quest for me. My mom (obviously) makes the best meat sauce and I’m pretty good at that, but I always want a thinner red sauce. Tonight I think I may have found it. Probably because I added cream.
1 can crushed tomatoes
1 onion, minced
3 cloves garlic, minced
Lots of basil, oregano, and thyme
About 1/4 cup 5% cream
In a pot, heat up olive oil and add in garlic and onions. Let cook until translucent.
Add in tomatoes and let simmer for 3 min
Add in herbs
Lower heat to very low and add in cream and Parmesan.