Use this for lasagne, ravioli, or with mince for spaghetti bol. You can also double the quantities and freeze for another time.
Great Marinara! I didn't have any Romano Cheese on hand, so instead just used more Parmesan. Great flavor, and I like the chunky texture. I am sure I will use this one over and over! Thanks! - 17 Jan 2003 (Review from Allrecipes US | Canada)
This was an interesting recipe. I am not sure if the cheese really added that much though. I added a little sugar to cut the acid. I also used half a real onion rather than onion powder. I then cooked meatballs in the sauce and before serving threw in a little fresh basil and parsley. It was good and good reviews from the family. - 01 May 2006 (Review from Allrecipes US | Canada)
This turned out really well. I used it as a sauce for eggplant parmesan and it was simple but tasty. I didn't add as much cheese and added about a tablespoon of sugar. - 21 May 2006 (Review from Allrecipes US | Canada)