I ran track in high school, and one day my coach told me to eat more pasta to increase my energy. So I went straight home and told my mom that I needed her to pick up a bunch of spaghetti sauce at the store. My mother pointed out that the jars were too expensive—about $2 a jar back then, generally a lot more nowadays—for the amount I was likely to eat (I could eat pasta morning, noon, and night). She wisely suggested I pick up a case of tomato sauce (6 cans for $1!) and get to work. Believe me, a lot of trial and error happened between my first pot and the recipe you see here. It took years to get the right mix of spices. But to this day, I would always rather start a pot with a can of tomato sauce than open any jar of store-bought spaghetti sauce. This bolognese stores beautifully for several months in the freezer, so sometimes I just mix up a batch to store and pull out in a pinch!
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.