This recipe makes a HUGE amount of sauce. I usually make a batch once every two or three months, and freeze it in 2-cup serving size increments (each 2-cup serving feeds 2 to 3 people, depending on how much you like sauce). Then I can defrost & enjoy yummy homemade pasta sauce at least once a week, with little to no effort involved! It's super simple to make this super tasty sauce. I pour the sauce over our pasta of choice, sprinkle a generous serving of Parmesan, Asiago & Romano cheese blend over the top, and pair it with hot, crusty Italian bread!