15 Life-Changing Cooking Secrets You Can Learn From Italians

Americans tend to go overboard on the sauce, and especially the jarred sauce. Rule number one is always make your own tomato sauce, and rule number two is to remember that less is more. For example, ragu and bolognese sauce typically go with thick-cut pasta like pappardelle. In Italy, you won't find the pasta completely drenched in the sauce; instead, the sauce complements the pasta without overwhelming it.