Sauces have always been an integral aspect of cooking. Prior to the development of curing or refrigeration, sauces were used as a way to mask lesser quality foods. Today they serve to heighten the quality of already great ingredients. From classic sauces like aioli and tomato sauce, to some more obscure regional sauces, your pasta and meats should not be denied the right to spend their fleeting last minutes swimming in one of our wonderful sauces.