Nancy Young wrote:

> And texture. I agree with you, Kate. Besides, what's the big
> deal, it's like some people feel all superior, oh, Americans
> put the sauce on top. As if we're forcing them to eat it that
> way. As far as sauce goes, I mix it in, but I like the bolognese
> on top. Alert the media.

I never make a sauce with "ground" meat. If it's going to
have meat in it, it will be large pieces like meatballs or
braciole. That gives me the meat course in a simple meal.
Next, I always toss the freshly drained (never rinsed!!!)
macaroni or 'spaghet with some sauce to keep it from
sticking. Just coating lightly and coloring the spaghetti,
but not making it "wet" from too much sauce... unless it is
a quick fresh sauce made in a frying pan to which I'll toss
the cooked macaroni in and simmer a bit. It has never (swear
to God!) looked like "hamburger helper" that I'm aware of?
Goomba