Giusi wrote:
>
> "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.

The OP's Classico is one of the better commercial sauces, with no funky
ingredients. It's a pretty good starting point for enhancements if you
don't want to go "from scratch".