nothing to do with wine

[Thomas]

This subject likely has as many answers as there are people who cook tomato sauce. I approach the subject this way: for my ragu (thick sauce with meat) I cook long; for a simple sauce with a few spices (no meat) I am in the thirty-minute camp.

My mother, who was from Naples, cooked sauce until the next solar eclipse...

[This message has been edited by foodie (edited 02-07-2003).]