Sometimes you just want a quick red sauce to line a baking dish or heat up with some pasta, and you do not feel like thawing a lump of sugo from the freezer. I cannot stand looking at the salt and sugar in the jars of sauce at the store... so this is pretty fast and it better. In fact, if you do not use the onions, it is pretty much on the same timescale as opening a jar.

Share: