RE: “Secret” Ingredient in your Pasta Sauce
I do this thing where I make a fresh sauce of say meatballs. Freeze leftovers and then the next time I make a sauce of sausage, that gets added to the meatball sauce. And over time I might throw in a leftover pork chop, a chicken breast or pretty much anything else. Then one day heat it up and scarf it down. I even eat it sans pasta. I like it as sort of an SOS over a good crusty bread. My old g/f called it the Never Ending Sauce.