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.
Pappardelle, alla Bolognese
Cavatelli, with Ragu di Zucchini