I can truthfully say that I have never made the same sauce twice. I use the same basic ingredients and methods, but something is different every time. I also do not do any measuring for the sauce, it is all by eye and taste. That said, here are a couple of representative sauces.

Cooked at low heat for an hour or more at low to medium heat. No Garlic.

Minimal cooking, fresh ingredients. Lots of garlic.

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