On Tue, 1 Jul 2008 14:38:16 -0700, "Dimitri" >
wrote:

>You've misjudged the amount of liquid in your pasta sauce. If you serve it
>like that you'll have red water separating from the meat. What to do. -
>Simple thicken the sauce with some bread crumbs.

No bread crumbs for me. I remove the solids and boil down the liquid
to the density I want.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West