Classic Italian Sauces

Classic Italian Sauces: Mastering Marinara, Alfredo and more

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Marinara sauce has tomatoes, garlic, herbs; Pomodoro is simpler.

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Alfredo sauce can be made without heavy cream, using butter.

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San Marzano tomatoes are best for homemade pasta sauces.

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Simmer sauce longer or add tomato paste to thicken consistency.

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Bolognese is richer Italian meat sauce; American meat sauce simpler.

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Dried herbs can replace fresh in sauces, but use sparingly.

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Store leftover sauce airtight in fridge for 3-5 days safely.

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Freeze leftover sauce for up to six months for storage.

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Microwave covered, stirring between intervals also reheats Italian sauce well.

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