"jmcquown" > ha scritto nel messaggio
...
> Giusi wrote:
>> "meatnub" > ha scritto nel messaggio
>> ...
>>> Right now we buy Classico. But I am curious - is there a way to make
>>> homemade pasta sauce that is better than premade jarred namebrand?
>>>
>>> I would like to if it's not all that time consuming.
>>
>> There are hundreds of them and there are also hundreds of people who
>> skillfully make them and publish the recipes on food blogs.
>
> Not discounting your suggestions, Guisi, but sauces for pasta are not
> exclusively Italian. Pre "blogs" there were cookbooks. Pasta sauces
> abound. To the OP, look for some cookbooks in the library. Read up on
> different types of sauces and go from there. I happen to prefer a
> Hungarian
> sour cream sauce (like stroganoff) for pasta to an Italian ragu and
> there
> are many variations on it... mmmm!
>
> Jill

I like other versions with various pastas, too. There's an Indonesian pasta
I make at least twice a month. But when someone says he's been using a
jarred Classico sauce I reckon he wants Italian. I didn't mention the
cookbooks because he is concerned about time. The internet gives you the
fastest result. The other thing is that when I read most American cookbook
versions of many of the common sauces, I find recipes so laden with
extraneous stuff I can't figure out why or I find sauces which have so much
added fat that I would be reluctant to eat them.