Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy.
Visit the Website: http://www.pbs.org/food/shows/martha-stewarts-cooking-school/
Episode #206 / Length: 26 minutes
- Saturday, June 11th at 1:30 PM on KLRU