The best sauces are today ‘rediscovered’ (i.e., ‘homemade’).
I refuse to enter an Italian restaurant for the purpose of consumption of mass quantities...UNLESS it is known for good meatballs, sausages and/or house baked breads.
I’m done with utterly pathetic experiences. If friends/family want Italian, they know who to approach.
One lone exception in my sphere: Crusco’s Ristorante in Angel’s Camp, CA.
https://cruscos.thaitomseattle.com/
It was highly recommended by family. Not bad - a huge compliment from me - but the prior proprietor/chef- Gil Lusher, now deceased, and his wife Celeste - did it better. But I’d put it on my compulsory long drive list when I’m in the area once again.
You should hear a coworker’s experience this week with a local $40 lasagna...which was literally layered with tomato paste. I warned him about that particular ‘Italian’ eatery...the same one which served my mother Alfredo sauce which was missing the cheese entirely. No joke.
You wouldn’t like the bland Italian food in Australia. There are a few exceptions, but not many that I have found. The basic recipe for Australian pasta sauce/ pizza sauce, and Mexican sauces too, BTW, seems to be flour, water, and food coloring.