> wrote in message
ups.com...
> Hi everyone,
> I'm embarassed to even be here because I'm a terrible cook. I mean I
> can follow a recipe but it doesn't always taste good.

Don't be embarassed! You probably just need experience and/or motivation.
Remember too that not all recipes make food that tastes good! There are a
lot of bad recipes out there!

For an inexperienced cook, the easiest way to begin to perk up a jarred
sauce is as follows. Start with a simple basic pasta sauce such as Ragu
"Original" or with mushrooms (use one of these only - nothing fancier!). It
doesn't make any difference if Ragu isn't the best purchased sauce or not.
It is perfect for this exercise. Place in a saucepan and add a table spoon
of a good extra-virgin olive oil, 1/2 tsp. garlic granules (or powder if
you don't have the granules), 2 tsp. Italian herb (seasoning) mix (or 1 tsp.
each of dry basil and dry oregano), and 1/4 cup red wine (any kind you like
as long as it isn't too sweet or vermouth if you only have that). Stir and
heat until it comes to a simmer. Serve over pasta. Cooking the pasta to the
"al dente" point is important. Don't over cook it. If you use Parmesan
cheese, it is important to not use a pre-grated cheese. Imported Parmesan is
prefered, but there are also some excellent domestic "parmesans". Just make
sure that you grate it yourself. This is a perfect way to start learning how
to improve premade foods and improve recipes to suit your tastes. You might
not like the pasta sauce as I outlined it, (I think you will) but it will
give you a place to start adjusting things.

As for those sausages, serve them another way this time or use at a future
date in another pasta sauce. If you feel morally obligated to use them now
in your sauce <smile>, you can either serve them on the side or cook (and
drain well) the bloody things and slice them into meat ball size pieces to
add to the sauce.

Oh, and buy a good basic cook-book, preferably "Better Homes and Gardens New
Cook Book". It will guide you through most basics, some variations and is
very accurate with reliable recipes.

Good luck,

Charlie