Hello, I'm planning on making some pasta sauce ("Sunday gravy") this weekend and I have a question. The recipe says to brown meatballs and sausage and then set aside. They are not added to the sauce until 2 - 2.5 hours later. So, should I put them back in the fridge (since, presumably, they will be raw in the center) or is it ok to leave them out (in approximately 75 degree weather) until they are called for? Please help.