This is a very hearty pasta or pizza sauce which does not need sugar to cut the acidity from the tomato. You can also freeze it for later use.
I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation. - 15 Sep 2007 (Review from Allrecipes USA and Canada)
First, the flavor of this sauce is fantastic. However, after the first hour of simmering, all the liquid evaporated, and the sauce became more of a paste-- I kept adding wine to try to thin it out. This recipe is a good base for a sauce, but not a good sauce by itself. - 16 Sep 2002 (Review from Allrecipes USA and Canada)
Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the cooking period as the liquid kept evaporating. Great flavor and texture. NOTE: Very oily as written. I decreased the olive oil by half. - 29 Jan 2004 (Review from Allrecipes USA and Canada)