It’s funny how years ago when I made an easy baked Italian rigatoni dish, a jar of Ragu seemed to work just fine. Now, I can’t even remember the last time I purchased a jar of pasta sauce.
There must have been a time when I was inspired to try making a sauce from scratch. Once I discovered how easy it was to produce a fine tasting red sauce to spoon over pasta, I began experimenting until finally, Rich Red Sauce for Pasta was the recipe I wrote in a little book that holds my recipe collection.
As you read the recipe you'll probably stop when you get to the garlic. Sixteen cloves of garlic? That’s right. You'll be so surprised as you eat the sauce – you’d never guess it holds that much garlic.