Can you upload a good picture of the label front and back? I make sauce two ways. The first way is to sautee some onions in a butter with a bit of salt in a pan until the onions are just softened. I puree the whole, peeled tomatoes in the can with an immersion blender and add it to the pan and let simmer for about 30 to 40 minutes, adding a bit of water or chicken stock as needed, usually chicken stock. Around the 40 minute mark, I add about a half stick of butter, more if I've used more than a 28oz can of tomatoes. I let that melt in and turn off the heat. Then, I had about 3/4 cup of grated parm or pecorino, whichever I have on hand and stir that in. Then I add fresh, roughly chopped basil. When the pasta is just short of al dente, I'll add it to the pan (usually rigatoni or penne) and finish over low heat. If the sauce has reduced too much, I'll add about a 1/4 cup or less of the pasta water. But, usually the penne or riggis will have some pasta water in them. The other way is the long version. Sautee onions, meat and garlic in oil. Add the tomatoes and basil and gently simmer. Cheers!