Stay home, next time you dine out..! Ten (10) minutes from jar to table, steaming hot.

Because it is healthier and safer in your own kitchen. Natural honey, No sugar, half the salt of others.

GOOD FOOD UNITES US ALL… -Voted: Best tasting sauce on the Planet!-

Food brings all of us to the table and helps us find a common point of view.

I believe that what passes around the dinner table can improve your health and foster long life. For best results follow instructions and cooking tips below. From our table to yours, the Mantonie Family wants to cordially, thank you kindly,

s/ Nick Mantonie, Jr. Comments: Mantonies.com@gmail.com

PASTA COOKING INSTRUCTIONS: Bring a gallon of water to a full rolling-boil. You should add a little salt (½ Teaspoon). Now drop whole package (16oz) of pasta, boil for 10-12 minutes (Types of pasta and cooking times vary, check the package. Break long pasta in half.). Stir the noodles frequently in first few minutes, then, occasionally. Doneness test? Pull a piece of pasta from your pot, bite into it. There should be a chewy, firm-to-the-bite texture, in Italy called al dente. When it is al dente, Stop the cooking and drain the pasta in a colander, shaking a few times to get excess water off. Rinsing noodles with hot water is OK, but not rinsing at all is recommended, as not rinsing makes the sauce stick to the pasta better, and not adding oil to the water (i.e., stirring pasta more often instead) also helps the sauce stick to pasta better. Once drained, pour over a half (½) cup portion of sauce over each plated serving to plate six (6) servings. Use imported pasta or fresh-cut homemade, for best results. CLICK HERE FOR COOKING INSTRUCTIONS

SAUCE PREPARATION: On Stove-top, heat sauce in a saucepan, heat to just hot, do not boil. -OR- Microwave a whole jar of sauce for 5” minutes on 70% power in a covered, (not sealed) microwave-safe container, to avoid splattering in oven.

*Adding meat: In a 12” skillet cook down 12-16, ounces of lean ground beef, Italian sausage, peeled shrimp or scallops. Cook and drain off excess fat/water, pour over a full jar of sauce and simmer to serve 5-6, using a pound of pasta.

To store unused sauce, freeze in a freezer bag or in the jar with the lid on loose, until frozen. CLICK HERE FOR COOKING INSTRUCTIONS

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