I'm going to be posting various recipes for Italian sauces over the next few days . .. all the basics, and a few of my own takes on some of the standards. With very few exceptions (and I'll note those as I go along) all of these sauces can be made in bulk and frozen for LOONNGGG periods of time, so I always recommend making big batches at a time. It doesn't take much longer to make sauce for 20 than it does to make sauce for 2. Plus, then you always have it on hand for a quick weeknight dinner or an impromptu dinner party, and you'll never need to buy jarred sauce again (not that you should have been doing so in the first place!!!) So, read on and cook on . . .
XOXO
Judy
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