On Fri, 16 Dec 2005 02:01:49 -0600, Elaine Parrish >
wrote:

>I wouldn't put any cream (or other milk product) in spaghetti sauce, but I
>use it for "cream of ..." soups - like tomato. So, that is an option, too.
>(and maybe why the original lady used the ketchup - quick, if not real
>tasty, tomato soup)

One of the classic sauces of Italian cooking, is Ragu Bolognaise...
which has milk in it, as far as I know. And this sauce is
traditionally used to sauce pasta, in particular fresh pasta.

Someone correct me if I am wrong...

Christine