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From: lmb@mhuxm.UUCP
Newsgroups: net.cooks
Subject: Re: Pasta Sauce - (nf)
Message-ID: <1137@mhuxm.UUCP>
Date: Tue, 18-Oct-83 11:36:26 EDT
Article-I.D.: mhuxm.1137
Posted: Tue Oct 18 11:36:26 1983
Date-Received: Wed, 19-Oct-83 22:49:51 EDT
References: <453@ucbcad.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
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I agree that Marcella Hazan's "Classic Italian Cookbook"
is a fine reference for pasta sauces.
In addition to the basil sauce "al pesto",
try her finely-textured, simple marinara
sauce (the one with four main ingredients).
Now that's fine cooking!

Loreen Breda