If you have trouble finding ground pork, or if you prefer to grind your own, it’s really very easy. (And if you buy a piece of bone-in pork to grind, you’ll have the bones you need for the sauce.) Remove all bones and gristle from the meat, but leave some of the fat. Cut the pork into 1-inch pieces, and chill them thoroughly. Grind about half at a time in a food processor fitted with the metal blade. Pulse, using quick on/off motions, until the meat is ground coarsely. In my region of Italy, tomato paste is usually added along with the onions to caramelize a little bit. But around Naples, and the rest of southern Italy, tomato paste is stirred right into the sauce. That’s how I do it here. When the sauce is finished simmering, you can pull the meat from the bones and stir it into the sauce, or you can do what I do—nibble on it while the sauce perks away. This makes quite a bit of sauce—enough to feed a small crowd and have enough left over to freeze in small quantities for a quick pasta meal for one or two.
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.