Being from an Italian background I have been making the long simmered sauce (gravy) for years. But I have have to say the last couple of years I have been making it simpler. I make more of a marinara sauce and have found that I do not need to cook it as long. Then I came across this recipe. And I love it. I have always been a less is more kind of person when it comes to pasta. I do not like my pasta swimming in sauce. (Hubby does, but to bad), So this is the perfect amount for a pound of pasta. But I have to say I did have to vary from the recipe. My dgt picked up the wrong tomatoes. She got crushed tomatoes instead of whole. But since they are Italian tomatoes I used them. Well, it turned out wonderful. So if you find that you pick up the wrong kind of tomatoes this recipe can still be done. :)

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