This is a very classic meat sauce for pasta, which I especially like and use mostly for lasagna. Don’t be tempted to shorten the cooking time – the long, slow simmer makes a difference. You can substitute ground turkey or almost any kind of sausage, removed from the casing. If you use spicy sausage, reduce the herbs and spices by half. I’ve always made big batches of this sauce, but until I discovered this huge 102-ounce can, resented the time I had to spend with the can opener. This is now a thing of the past.