Before supper while I was cooking the spaghetti, I made a lasagna, (I never cook lasagna noodles, by the way,) and stuck that in the freezer for next week (Homecoming week!!!) . I ended up with 2 quart-sized jars of left-over sauce. A quart will go toward a big pot of spaghetti later this fall or this winter, and the other jar (which wasn't complete full) will be perfect for over top of ravioli.
I found that the sauce was a little more runny than I'm used to, but Dave said that that's the way he prefers it, and I think that this will definitely benefit my lasagna which tends to be a little dry, anyway. All in all, this was a huge hit! Like Beth said, this is also very economical! In fact, our local grocery store has canned tomatoes of all sorts on sale this week for $0.89. Aside from the meat and seasonings cost, I think this is WAY cheaper and WAY more delicious than store bought sauces!!!
Thanks again, Beth!