My favorite ingredient in a pasta sauce is time. (not thyme)

Theres nothing quite as satisfying as taking 2 otherwise mundane ingredients and just slow roasting them overnight until they transform into something magical.

like a sack of nice white onions and a tin of good Sicilian anchovies…….

the sweet, savory, unctuousness that comes out of the oven in the morning is short of a miracle


-like a butterfly emerging from a cocoon

– like a delicious, savory, caramelized butterfly……tossed with Maccheroni.

Also today:

Pappardelle, alla Bolognese

Cavatelli, with Ragu di Zucchini