Taller than a frying pan but smaller than a stockpot, a saucepan is the ideal vessel for making homemade marinara sauce, warming up leftover soup for lunch or melting butter for a batch of brownies.

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The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...