True Sicilian pasta sauce. Kettle simmered for hours. Still quart size! Best quality - best taste. Listen to your Nonna! Mideo never strayed from his grandmother's old world way of making the best sauce. Always slow cook in small batches. Use an open kettle and never steam. Find the freshest ingredients - from vine-ripened tomatoes and Pecorino Romano cheese to imported Italian olive oil and a secret blend of spices - for a thick, hearty sauce. The true Sicilian way is still the best way.