Aww! yes it does count babe! *smile* You must be a most helpful husband to have around at mealtime.
I have never ever, made a meat sauce from scratch, thinking it takes forever.
Uh....Mrs. E is NOT noted for her expertise in the kitchen. She has other talents, of course. (I used to cook for a living, but I ain't no gourmand. Keep it simple.)
Meat sauce recipe (I measure nothing - just eyeball it):
Sweat a medium onion in some olive oil until soft. Season with S&P.
Add however much minced garlic you like for one minute over medium low heat (don't burn the garlic).
Add about 1 lb. of ground chuck and maybe a half pound of ground pork and brown off over medium heat.
Crumble the meat during cooking.
Drain the fat.
Crush a can of whole tomatoes; try to remove seeds (they add bitterness).
Add tomatoes to the meat.
Add a can of tomato sauce. This amount will vary. Just add till it looks right.
Add the following herbs:
Thyme
Rosemary
Oregano
Basil
Marjoram
Add maybe a couple teaspoons of sugar (cuts the acid in the tomatoes).
Bring to a simmer, lower heat and cover.
Adjust seasonings.
If the mixture is too thin, cook a small can of tomato paste in a small skillet with some olive oil. Add to the sauce when browned and rich.
Let the tomato paste thicken the mixture; bring back to simmer for 20 minutes or so. Don't cook too long, otherwise the meat loses texture.
Add to whatever pasta you'd like. Or not. The Italians generally cook the pasta al dente, then add the sauce to the pasta and allow to finish.
Top with grated Romano or Parmigiano Reggiano cheese, if desired.
A nice salad and some crusty garlic bread works well. Rub the garlic cloves directly on the bread after toasting/grilling.