I'm going to be posting various recipes for Italian sauces at various times . .. 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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