Everything Tastes Better With Sauce on It

Sauce comes from the word "salsa," which is derived from "sale" or salt. It's thought that the first sauce 
recipe was made from meat drippings that were mixed with salt. 

Some of the best flavors in the world are found in Italian sauces. These sauces are amazingly versatile 
and adaptable foods that can transform almost every type of fish, poultry, meat and many veggies into 
a satisfying meal that's sure to please the fussiest eater. Even the most unappetizing frozen veggie or 
leftover can be made instantly appealing through the magic of a little sauce. Who cares about pasta 
when you can get the exact same taste, texture and comfort by simply combining an Italian sauce with 
your favorite protein or veggie dish? 

Most of the sauces in this book are quick and simple to make. However, two ragus, or meat sauces, are 
also included. When you're eating a meat-based sauce, count it as your protein portion of the meal. The 
recipes are not exact rules that must be followed. Instead, consider each recipe a starting point that can 
be refined to your own personal preferences. If, for example, you don’t fancy a particular ingredient, then 
simply substitute another. Turkey or chicken sausages, for example, are great substitutes for hot Italian 
sausages. If you like mushrooms, add them. If you have a half pepper in your fridge, add it too. There are 
innumerable variations you can make.