Thanks for the suggestions, I will give them a try (except for the last one, tried it, not for me ) - I do plan on adding some bison meat or venison or other types of meat, may make a run to the fields to see about some rabbit - yummy, getting hungry Thanks again - KMule

In my opinion, the key to good spaghetti sauce lies in the seasonings. I generally start with whatever tomatoes I happen to have, whether it be fresh, canned whole, canned diced or even canned tomato sauce. Season well with salt, pepper, garlic, onions, basil, oregeno, and the most importantly a little sugar!! At least a tablespoon or so. Trust me, it really makes a difference. If using canned tomoates, it doesn't need to simmer long. 15 min. or so. If using fresh, let it cook till thickened as desired.

Take a look here, while I search and translate some recipe

http://www-2.cs.cmu.edu/~mjw/recipes/sauces/mp-pasta-sauce-coll.html
http://www-2.cs.cmu.edu/~mjw/recipes/pasta/index.html

but if you try Carbonara recipe, use bacon, as my Mom do.

http://www.pastarecipe.com/az/Amatriciana.asp

In this recipe use Spaghetti or bucatini, they "take" the sauce better

About Carbonara, My Mom does a tasty Variation, this for 4 people:
1 big egg (entire) and 1 yolk (if eggs are little, 2 eggs and 1 yolk)
a scarce cup of cream
an envelope of saffran to dissolve in some drop of water
chilli pepper dust (if you like it and in the wished quantity)
Black pepper dust.
Diced Bacon 7.05 ounces
Spaghetti from 11,30 to 14,10 ounces.
oil a tablespoon
parmesan 4 ounces

Start your water boiling for the pasta.
Take a large pan and brown the bacon in the oil, but don't make it crunchy.
Grate the parmesan. Beat together the eggs, 1/4 cup parmesan, pepper, the cream, and the saffran dissolved in the water. If you like put also the chilli pepper dust, but id anyone deos not like it, don't worry, you can put it also after you have served the pasta.
When the pasta is done, drain and put it immediately toss in the egg mixture. (The heat of the pasta cooks the eggs as it coats the pasta.) Add the liquid from the bacon-stuff and the bacon to the pasta with parmesan, toss again. Serve having available on the table the rest of Parmesan and the peppermill. It is more tasy and creamy. Make me know if you like it.
bye