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Tomato-based sauces tend to freeze the best and thaw with the best results, but meat-based sauces can also stand up to freezing. Creamy sauces, such as Alfredo, can be frozen, but they don't thaw as well as tomato-based pasta sauces.

A few herbs and spices add a lot of flavor to pre-made sauce. Add a teaspoon or two of thyme, oregano, basil, or even a small pinch of red pepper flakes if you like a little heat. Just remember that your sauce might already have some of these as ingredients, so don't go overboard on them.

Gelato is actually the Italian word for ice cream. However, there are some differences between both of them. Gelato uses a larger quantity of milk than cream and contains no egg yolks. The speed of churning is very fast in case of ice creams and much slower in the case of gelato.

1) Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles. 2) Salt the water with at least a tablespoon. The salty water adds flavor to the pasta. 3) Add pasta. 4) Stir the pasta. 5) Test the pasta by tasting it. 6) Drain the pasta.

1) Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. 2) Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper.