I like that I was able to spice this sauce to taste as opposed to having to doctor up a jarred sauce that's usually too sweet to me. I added the Parmesan rind recommended, and also red wine during the cooking process, extra garlic and red pepper flakes. I will definitely make this sauce again and freeze leftovers.
We're a family of 5 adults. I was able to use the sauce for meatball subs one night, for pasta the second night and froze a jar full for another pasta dinner 2 weeks later.
