"Giusi" > wrote in message
...
<snip>
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.

I would LOVE that Indonesian pasta recipe/method!

TammyM, salivating