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In a dutch oven pan or larger, brown the ground meat and drain off any excess liquid. Next add your onion and garlic and let this mixture cook until the onions are glassy looking. Pour in one can of the tomato sauce and then add your spices including the leaf of tarragon. Cook this mixture for at least 3 minutes before adding anything else. Next add the remaining cans of tomato sauce and the tomato paste. Allow this mixture to cook for about 3 to 5 minutes, stirring constantly. This should make a rather thick sauce. Add water to the mixture if it is too thick. Place a lid on the pot and allow this to cook for an additional 30 minutes and then add your diced tomatoes. Cook an additional 15 minutes on low heat and it is ready to serve.
You will be surprised at what the Tarragon does to this sauce!
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