First road test of the sauce, on some rotini.
Not at all bad. It didn't come out as red as I thought it would, especially given that we added some marinara and tomato paste towards the end of the cooking (Is there too much liquid? Let's reduce it some more. Ooops, too much. Let's add some marinara. Ah, not thick enough - do we have tomato paste?), but the taste is excellent.
We have enough for at least three months of spaghetti and, who knows, pizza meals. Easily.
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