I still like to make my own Italian tomato sauce but I like my base to be Prego. I start with a big jar of Prego and add my spicy sausage and hamburger, then add mushroom and perhaps some tomatoes from the garden long with my own blend of spices for the sauce. Actually Prego makes it most convent for me to make a huge stock pot of Italian sauce and divide it into servings for freezing. The family always asks for my homemade spaghetti...they don't have to know my secret ingredient is Prego. Of course if i a big hurry, it is good all by itself right from the jar over your pasta. Sometimes I throw in left over chicken or shrimp...Prego is a great builder OR straight from the jar.