Even though my roots are from Western Europe, I feel my blood is full of Italian.....can't get enough! If you want to wow them, put the extra time into this recipe. Make ahead and refrigerate or freeze until ready to use. First is a Sugo di carne (tomato sauce), then a Balsamella sauce (Italian white sauce). Update 4/2010: Due to 2 comments I'm suggesting you use 3-4 T flour to thicken sauce but not too thick that it won't pour easily on top, if too thick, add a little milk a tablespoons at a time. Hope this helps!