Mario Unclogged: How to Sauce Pasta
I heartily agree with Mr. Batali, regarding method and 'correctness', however... I don't think he was really assaulting American adaptation of Italian traditions, rather, he was making an educated observation.
Just like opinions, people have a right to develop their own palates.
Unfortunately, we Americans generally accept mutilated or butchered culinary concepts we have little knowledge of and blindly accept marketing malarkey found in advertisements. It's okay with me because I know that most people do not know any better and that there is no use in trying to enlighten the great unwashed masses. Then again, some could say traditions like Ragu and Chef Boyardee are just 'Americanized' tributes to their classical forbears. Who knows? Who is really right?
All I can say is that to my palate, 'Tuscany' potatoes = exotic name for 'ranch' potatoes and Ragu = Ketchup for overcooked pasta.
I love sauce too, but it's a bit overwhelming (and occasionally insulting) sometimes when I order ravioli or gnocci and I have to probe to find the pasta drowning in the sauce.

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