One of my favorite elaborations on a simple tomato sauce is the recipe for pasta with meaty bones. It requires considerably more time but almost no extra effort, and it boasts the wonderful depth of flavor, silken texture, and satisfying chewiness of slow-cooked meat. Southern Italian in origin, it begins with bony meat (or meaty bones) and requires lengthy simmering. Otherwise, it’s little different from basic tomato sauce. Whatever you use, the idea remains constant: meat is a supporting player, not the star, so an eight- to twelve-ounce piece of veal shank, for example, provides enough meat, marrow, and gelatin to create a luxuriously rich sauce. Just cook until the meat falls off the bone, then chop it and return it to the sauce along with any marrow. This sauce is rich enough without grated cheese; a better garnish is a large handful of coarsely chopped parsley or basil. Either freshens the sauce while adding color and flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.