Okay, as far as our spaghetti sauce goes to this point, we’re done. The spaghetti sauce is actually completed. What I’m going to do is I’m going to go ahead and take the sausage out because we got our pasta on, and we’re getting ready. So, what I’m doing here is I just take and spoon this sausage out of here, and keep as much sauce in the pot as we can. You could see how our sauce has just turned out nice. It’s nice and well cooked. It only takes a couple of hours for this, there we go.

I’ve got water boiling. I am going to turn that back just a touch, because we are splashing a little bit, but we’re going to go ahead and take our sausage out of here, and that’s just going to leave us with sauce. Now, this will be served on the side, and that’s it, but we’ll serve that on the side. We’re going to set that aside right now.

The other thing that I do with my pasta sauce is I always put a little bit of cheese in there. This is a good Romano cheese. This is imported Romano, finely ground, this is from Italy, of course. What I am going to do is I am going to take just like a spoonful here, and we’re going to just sprinkle that in, maybe almost two, that’s good.

And then I’m going to give that a good stir again. I'm going to stir that in and that gives it a wonderful flavor. You don’t want to add that too early though. We want to kind of put that in towards the end because if you put it in too early then it can burn. It can get real gooey on you and everything else, so I like to put it in right towards the end. We are just going to let that sit and finish.