[Yaelle]

Looks good.

I make a good tomato sauce and keep playing off the flavors as they mellow too. I learned it in college in France (in the south they eat pasta almost daily). One rule: you can’t put in too much garlic.

[Liz]

I love Carbone's cheffy touches...adding the classic
French "Sauce Soubise" (caramelized onions mixed w/ a rich Béchamel).

And of course the fantastic Calabrian chili paste for heat.