Cheney Free Press -

Nothing tastes better than homemade pasta sauce. No jarred sauced in the world can compare to fresh ingredients slow simmered for hours on the stove in your own kitchen.

I’ve been making homemade sauce for as long as I can remember. When I was younger, I mixed up cans of tomato sauce with paste and canned tomatoes, added spices, onion and garlic. I cooked it for an hour or two, then let it cool to be put into bags for freezing.

At the time, I thought it was the best ever. Apartment living in the 80s didn’t allow for much more than that. Since then, my life has gone through numerous st...