In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and sauteuntil onion is translucent. Add tomatoes. Stir for one minute then add the rest of the ingredients. Stir constantly with a fork, until meat iscrumbly and loses its pink color. Cook over low heat,stirring frequently, until some of liquid has evaporated, about 3 minutes;add remaining ingredients and bring to a boil. Reduce heat and let simmer,stirring occasionally, until sauce is thick and creamy, about 30 minutes.