Bolognese Sauce

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.