1/2 lb. spicy Italian goat sausage, crumbled
Two large cans diced tomatoes
Handful thinly sliced cremini mushrooms
One small onion, diced
Four cloves garlic, smashed
Oregano, basil, salt, pepper, and sugar
If sausage is not nice and spicy, add some red pepper flakes to it. Brown the sausage in a little olive oil in a large skillet. Remove the meat. Add the onions and mushrooms and cook until translucent and brown, respectively. Add garlic and cook just until fragrant, then remove cloves. Add tomatoes and seasonings: about a tbsp of basil, half as much oregano, a scant tbsp of sugar, some pepper, and a little salt. Add back the meat. Simmer for one hour or until the tomatoes break down. If it cooks down too much before that happens, add a little water back in. Serve with long pasta.