Pete C. wrote:
> 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".

Agreed. I still prefer Newman's Own. And as for the tomato-basil not being
found on shelves anymore, I clicked the contact us link to ask about it.

Jill