THE COMPLETE BOOK OF

PASTA SAUCES
THE BEST ITALIAN
Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for
Every Type of Pasta Imaginable

ALLAN BAY
 CONTENTS
INTRODUCTION:
Reader’s Guide
A Short Glossary

1
HEALTHY AND VIBRANT VEGETABLE SAUCES

2
EVERYBODY LOVES PESTO

3
A TREASURY OF TOMATO SAUCES

4
CHEESE SAUCES AND EGG SAUCES

5
ALL KINDS OF RAGÙS

6
FRESH FROM THE SEA FISH AND SEAFOOD SAUCES

7
HEARTY MEAT SAUCES

8
THE BASICS
About the Author
Index
 INTRODUCTION
Paraphrasing Goethe’s famous line, “Kennst du das Land, wo die Zitronen
blühn, . . . ” (Do you know the land where lemon trees blossom, . . . ), I can
say that Italy is the land where sauces blossom.

But, what is a sauce? It is a preparation that serves to enhance a base,

usually a starch, such as bread, pasta, polenta, potatoes, rice, and the like,
but also many other dishes. This base is also elevated if the sauce is added
in a small dose, therefore at a limited cost: a clever, logical, and economical
thing to do.

What would a dish be if not topped with a sauce? Compare a slice of bread
with bruschetta, or contrast a plain polenta dish with one enhanced with
fresh herbs—a staple dish of Italians for centuries—and you will
immediately understand the difference.

A sauce, too, is typically Italian, because Italians have always been devout
starch eaters, and so we put all our creativity, a virtue which, fortunately, we
do not lack, into enriching the starch creatively, and at a low cost.

Abroad, especially in England, France, and Germany, you’ll find few

sauces, but many gravies. These gravies are generally made with the
discards (bones, vegetable scraps, etc.,) of the main dish ingredients they
are meant to enhance, or with the cooking juices of that dish almost always
thickened with butter, cream, or flour. So, we can see these gravies, versus
sauces, are created to enrich a protein base, such as beef, pork, poultry, or
seafood—a completely different origin and use.

That said, the distinction between sauce and gravy today, when we all eat
better, lighter, has blurred. Sauces have become richer and more varied,
thanks also to the discovery of other people’s traditional sauces that we
have made our own and that now belong to everyone, and gravies have
become lighter and more eclectic.
So, we can really call any preparation that serves to enrich a dish a “sauce,”
whatever it may be. If we want to subdivide this category, we can define
“ragù” as a partially creamy sauce made with ingredients cut into pieces; a
“sauce” as a blended condiment, and a “pesto” when the ingredients have
been pounded and blended. It is also fair to refer to preparations such as
mayonnaise, rouille, sour cream, or stocks as “sauces,” which, so far, no
one has done.

I know that many will disagree with this partition of mine and some will be
horrified to see something they have always called “gravy” referred to as
“sauce,” or vice versa. But I am a lifelong cataloger, who considers the
“Catalogue of Ships” in the second book of Homer’s Iliad, where the
contingents of the Achaean armies that arrived at Troy are listed, to be a
poem. Many say it is only a list of names. For me, and for catalogers like
me, there is just as much pathos in those verses as in those of the wrath of
Achilles . . . I know that by cataloging something one must sometimes force
it, but I also know that one cannot write about cooking if one does not dare
to categorize.

I have always been a serial sauceophile: I can’t conceive of any preparation

that isn’t topped with an appropriate sauce. Over the years, I have dedicated
more time to the study of sauces than to any other subject in the kitchen.
For years, I have had this book in my head, where the highlight of the
recipe is the sauce and then, but only as a consequence, you’ll find a
suggestion for where it can be used. For so many reasons, the book was
never written. Today, it is finally here.

As for the title, which is a very important thing for a book, I had no idea.
The structure of the book was clear to me, but how to best summarize it in a
few words was not. Then, one day I got a call from the publisher telling me
that during one of those long meetings that punctuate the routine of
publishing houses, the salespeople had suggested The Interpretation of
Sauces—a tribute, rightly ironic, to the mythical The Interpretation of
Dreams by Sigmund Freud. I liked it instantly, and I still do.
So, here is my repertoire of almost 200 sauces and their suggested base
pairings, with the hope that they can always enrich your table and your
beloved dishes!

—Allan Bay
 READER’S GUIDE

This book includes nearly 200 recipes for pestos, ragùs, sauces, and other
similar preparations describing how to prepare them. These sauces are
usually savory, but sweet sauces are also included, intended to be used on
savory preparations. For sweet dishes, we will see, in the future . . .

The amounts given only indicate the balance among the ingredients used,
with a recommendation for the number of servings they will yield,
depending on how you use it and appetites at the table. You might use just
one spoonful in a soup or on a crostini, or add the whole thing to a beautiful
bowl of pasta, so the number of servings may vary. Feel free to increase
quantities, keeping the ratios the same, to suit your needs.
Many recipes include diced onion, celery, and carrot—a cornerstone of
good Italian cooking. Sometimes, however, a recipe will call for “soffrito”
(sautéed minced vegetables) and the three classic vegetables (onion, celery,
carrot) separately. This is because they serve different purposes. Classically,
the diced vegetables add flavor. The soffrito, which is basically a blend of
these diced vegetables that is sautéed, helps thicken the sauce, giving it the
right body and (creamy) texture. Note, too, that cream, tomatoes, and
vegetable purées are used as thickeners (you will see them often).
Unblended sauces are always thickened by blending about half of the sauce
and then incorporating it into the unblended portion. This process is
essential for best results.

You can make soffrito ahead in large batches and keep it refrigerated in an
airtight container or jar, or freeze as “cubes.” (One cube generally equals
about 1 ounce [28 g], or 2 tablespoons [30 ml].) Put the soffrito in warmed
silicone ice-cube molds placed on a baking sheet to help keep the shape, put
the tray with the molds in the freezer. The next day remove the cubes from
the mold, place them in a resealable freezer bag, and keep frozen for up to 3
months, using them as needed (in many cases you can just add the frozen
cubes to the sauce).

SOFFRITO
2 medium yellow onions, peeled and finely chopped
1 celery rib, finely chopped
1 large carrot, peeled and finely chopped
¼ cup (60 ml) olive oil

1. Sauté the vegetables quite slowly over low heat in a skillet or saucepan,
stirring frequently, until they just begin to turn brown and caramelize,
about 20 minutes.
Yield: Makes about 2 cups (260 g)
THE BEST COMBINATIONS
Following are the base recommendations you’ll find mixed and matched
with the sauce recipes for good pairings, and some tips on how to add the
sauce to the dish. “Best on:” listings in a recipe are the optimal matches for
a particular sauce and base—a perfect union!

COOKED PASTA

There are a few ways to dress cooked pasta with sauce.

AL DENTE PASTA WITH COOKED SAUCE

This is the most classic method of cooking and saucing pasta, including egg
pastas. Cook the sauce in a saucepan or a skillet big enough to hold the
pasta, with a wide base and sloping sides (in Italian, this pan does not have
a precise name; in French, it is a sauteuse). Cook the pasta in another pot,
preferably one made of stainless steel, in abundant water—at least 4 cups
(960 ml) water per 4 ounces (115 g) of pasta (more is better)—salted when
it boils, stirring gently, until al dente. Drain the pasta, reserving a little
(about ½ cup, or 120 ml, for 4 servings) of the cooking water. Add the pasta
to the sauce and gently toss it to coat and combine. Cook over high heat for
1 to 2 minutes, tossing, and adding the cooking water a little at a time, and
other finishing ingredients, such as parsley.

If you would like to add a little fat, such as butter, add it cold from the
refrigerator with the heat turned off. Also, the classic addition of grated
cheese should be done with the heat off.
PARTIALLY COOKED PASTA WITH COOKED SAUCE (RISOTTO STYLE)

This technique of combining cooked pasta with a cooked sauce allows the
pasta to absorb, in part, the liquid part of the sauce, which delivers a
creamier result, as the pasta releases some of its starch as it finished
cooking. Cook the pasta in plenty of boiling salted water until about two-
thirds done, or a bit more or less, as you prefer. Drain the pasta, reserving
some of the cooking water (about 2 cups, or 480 ml, per 8 ounces, or 225 g,
of pasta cooked), and toss the pasta in the pan with the sauce. Finish
cooking the pasta risotto-style, stirring and adding the cooking water little
by little, adding more water only after the previous amount has been
absorbed. This method takes a few minutes longer than the traditional
saucing of al dente pasta. Add any fat or cheese at the end, with the heat off.
This method is not recommended for egg pastas.

AL DENTE PASTA WITH UNCOOKED SAUCE

Cook the pasta as described in Al Dente Pasta with Cooked Sauce (see this
page), drain it, toss the hot pasta in a bowl containing the uncooked sauce,
such as a pesto, stir it, add a little fat and cheese if desired, and serve.
Follow this procedure only if you are using an uncooked sauce, which does
not stand up to cooking. This method also works well with egg pastas.

PASTA SALAD

The problem with pasta salad is how to best cool the cooked pasta after
draining it. I recommend draining the cooked pasta, passing it under cool
running water for no more than a few seconds, draining it again well, and
placing it in a large bowl. Dress the cooled pasta with oil or another fat, stir,
and let rest for at least 20 minutes, stirring from time to time, before
dressing it with a room-temperature sauce. Do not refrigerate, as the salad
will not hold up well.
LAYERED AND STUFFED PASTA
LASAGNA AND CANNELLONI
Use the sauce to stuff or top cannelloni or between layers of lasagna
noodles before baking, along with béchamel to taste, grated or shredded
cheeses, fats, and other ingredients as desired.
STUFFED PASTA

Whether stuffed with cheese, meat, seafood, or vegetables, stuffed pastas

(meaning completely sealed, which is why cannelloni is excluded from this
category) and egg pastas, such as ravioli, should be tossed with a sauce.
Choose a sauce that complements the filling and don’t be afraid to
experiment. I once made pork-filled ravioli with a clam sauce (a sort of surf
and turf), an East Asian tradition, that worked deliciously.
RICE DISHES
RICE

We call recipes using a traditional Italian rice, a round variety, cooked in

boiling water, either by absorption, that is, when it is cooked until all the
liquid has been absorbed by the rice, or by draining the rice once cooked,
“rice of” or “rice with.” In the first case, proceed exactly as with risotto (see
this page); in the second case, drain the rice and dress it in a bowl with the
sauce, adding cheese and other ingredients off the heat.

When making a rice salad, the same principles for making a pasta salad (see
here) apply, maybe even more so: Cooling the rice under running water
causes it to become too waterlogged, so using a long-grain rice, parboiled
rice, black, brown, red, or other type of rice, can be the solution. Or, use a
pasta called risone, also known as orzo, which is shaped like grains of rice.
Dress the cooked rice with a warm sauce, or sauté it for a minute in the
saucepan with the sauce.

RISOTTO

Risotto is made by toasting rice in a saucepan without added fat over

medium-high heat for a couple of minutes, stirring, and then simmering it in
a liquid (in principle, a broth consistent with the sauce), added a little at a
time, by the ladleful (about ½ cup, or 120 ml), until the rice fully absorbs
the liquid and releases its starches as it cook. It is the initial toasting that
turns a rice into a risotto—without the toasting, the dish is simply rice.

One minute before the risotto is ready, add the sauce, cooked to perfection.
Stir, adjust the salt, and mantecate, which means to add 1½ tablespoons (21
g) of cold butter and mix well. Instead of butter, oils, such as hazelnut and
walnut, can be used, and in some cases, even extra-virgin olive oil, but use a
light one. Then, add cheese if desired, stir, cover, let stand for a couple of
minutes, and serve.

As is often the case in cooking, there is an exception: if you use rice that
has been aged for a year or more, which is fashionable today, you do not
need to toast it. The aging process replaces the toasting, but the dish is
called risotto all the same. Start cooking the rice with 1 cup (240 ml) of
boiling broth and bring it to a simmer.

OTHER STARCHES AND LEGUMES

BOILED POTATOES

This is a simple procedure. Wash the potatoes and cook them in water
(steaming is preferable; it takes the same amount of time as boiling). Drain
the potatoes, or remove them from the steamer, peel, if you wish (I never
peel them), halve them, and top with a warm sauce. Cooked potatoes pair
deliciously with almost any sauce in this book, which is no small feat.

BRUSCHETTA AND CROSTINI

When serving bruschetta or crostini, slices of toasted bread (from the

toaster or oven), serve hot bruschetta or crostini with a warm sauce and cold
bruschetta and crostini with a cold sauce.

CRESPELLE

The French call them crêpes. You can make your own crespelle, or buy
them. Place the crespelle, whether hot, warm, or at room temperature, on a
work surface and evenly distribute the sauce over them. Fold the crespelle
into the shape of an omelet or roll them up, place in a baking pan brushed
with butter or another fat, cover them, if you wish, with a little béchamel,
and bake in a 400°F (200°C, or gas mark 6) oven for 10 minutes until
browned and bubbling.

GNOCCHI

In Italy, gnocchi are made mainly of potatoes, but they can also be made
with vegetables and flour, chestnuts, legumes, polenta, ricotta, or other
ingredients. Just as with pasta, you want to imbue the cooked gnocchi with
flavor from the sauce. Using a slotted spoon, transfer the boiled gnocchi as
soon as they come to the surface of the water into the pan with the warm
sauce and cook for 1 minute over medium heat, stirring gently.
POLENTA

The simplest procedure: Top a hot slice of polenta with a warm sauce; even
simpler: mix the polenta with the warm sauce in the dish. You can also add
the sauce to the polenta during the last 2 minutes of cooking. In any case, a
sauce should always be added, even enhancing it with a fat.

PIZZA, FOCACCIA, PIADINA

For pizza, remove the crust from the oven 2 minutes before it is ready.
Spread the sauce over the crust and bake for 2 minutes more until the crust
is browned and the sauce is hot. Use the same method for focaccia, or halve
the loaf horizontally, spread the sauce on the bottom half, top with the
remaining half, and bake for 2 minutes. For piadina (flatbread), stuff it with
a warm sauce when it is nice and hot, or cold, and serve.

STEWED LEGUMES

Put the cooked legumes, either at room temperature or hot, in a bowl and
stir in the chosen sauce. Taste and adjust the salt, if needed, and season with
oil and vinegar, if desired. You can never go wrong by adding a touch of
mustard.
MEATS AND SEAFOOD
COOKED MEATS
Cold cooked meats, whether boiled, grilled, roasted, or cooked other ways,
cut as thick or thin as you like, are typically topped with ketchup or
mayonnaise. You can, instead, top them with a sauce or two of your choice,
warm, slightly chilled, or at room temperature and, if you wish, drizzle with
a splash of oil.
Some sauces are more suitable for hot roasts, boiled meats, stews, and so
on, whether sliced or diced. They’re also great with leftover meats, cut thick
or thin as you like, and reheated by baking, microwaving, pan-frying, or
steaming, then topped with your sauces, hot or lukewarm, of choice, and
drizzled with oil, if you wish.

COOKED FISH
Cold fish fillets, cooked quickly (so it is not carpaccio) can be served with
slightly chilled or room-temperature sauces and drizzled with a little oil, if
desired.

Hot fish fillets, or whole fish, boiled, grilled, or baked, can be served with a
sauce of choice, hot or warm, and a splash of oil, if you like.

RAW MEAT AND FISH: TARTARES AND CARPACCIOS

Tartares are preparations of ground raw meat or fish, whereas carpaccios

are thinly sliced raw meat or fish. To prepare a tartare, dice the meat with a
little patience—if you grind it with a meat grinder, the meat will become
too crumbly. For a carpaccio, the slices must be very thin. Although cutting
the meat by hand can be difficult, you can freeze the protein for about 30
minutes before slicing to make cutting it easier. Dress either preparation
with a room-temperature sauce and, if you wish, a touch of oil.

CRUSTACEANS

Shrimp, langoustines, or crawfish, but also lobster meat cut into chunks,
served raw or blanched or sautéed for a minute, can be topped with a sauce
of choice, hot or warm, and a drizzle of oil.

OTHER BASES
COOKED VEGETABLES

However you cook them, vegetables are easily enhanced with a spoonful of
warm sauce. If vegetables are served cold, the sauce should be at slightly
chilled or at room temperature.
EGGS

Whether hard-boiled, poached, scrambled, or made into omelets, a spoonful

of a warm sauce is a welcome topping for any type of cooked eggs. If
serving hard-boiled eggs cold, use a room-temperature sauce.

VELOUTÉS AND CREAM SOUPS

Every velouté and cream soup is greatly enriched, even aesthetically, when
topped with a spoonful of a complementary sauce. Just put the sauce, warm
or even room temperature, in the center of the serving bowl.
 A SHORT GLOSSARY
EQUIPMENT
Following is some of the most commonly used equipment you’ll find in the
book.

A pot is a cylindrical cooking vessel, preferably made of stainless steel,

with a height greater than its diameter. It is mainly used for boiling pasta
and preparing broths. A small pot is a small, cylindrical, one-handled
container used to heat liquids.

A saucepan is a cylindrical cooking vessel with a height smaller than its

diameter and that can be made from a variety of materials, especially
stainless steel and aluminum. It is a universal cooking vessel that is a good
choice for preparing 90 percent or more of the dishes here.

A skillet is a low cooking container with curved sides and a handle. It is

used for sautéing and frying as well as making sauces. If the sides are
higher and flared, the pan is called a sauteuse, and is perfect for sautéing.

INGREDIENTS
Following are some tips regarding ingredients used in the recipes.

“Cream” means fresh heavy whipping cream. I do not demonize other

creams, but they should not be used.

With some exceptions, grana, without further specifying, is used to indicate

a grated cheese, usually a hard cheese with a granular texture. Use what you
have on hand or prefer, whether Asiago, Grana Padano, Parmigiano-
Reggiano, Pecorino Romano, or other.

“Olive oil” means extra-virgin olive oil unless otherwise specified.

Generally speaking, if it is used during cooking it must be delicate, such as
a Ligurian or Garda olive oil; if it is added at the end of cooking it can be
flavorful. How much you use depends on the dish being made and your
taste. I would suggest that the oil never be too strongly flavored.

Seasonings: Salt should be added in small quantities and according to your

taste at the end of cooking, with some exceptions. Pepper should also be
added at the end of cooking, grinding it fresh just as much as possible.
Spices, too, should be added at the end of cooking: Some spices are
thermolabile, meaning they are degraded in nutrients and flavor by the heat
of cooking and, so, are best used as a garnish or stirred into the food just
before serving.

When spinach is called for in a recipe, use fresh spinach in season for best
results.

“Sugar” means granulated sugar unless otherwise specified.

Tomatoes are used often—they represent Italy’s national flavor. However, I

rarely specify which type of tomato to use—in my opinion, as long as they
are good, the sauce will be delicious. Use whatever kind of tomatoes you
prefer or have available, making sure to choose ripe, but not soft, ones.
Keep tomatoes at room temperature, not in the refrigerator (the cold
temperature slows their maturation and changes the texture).

Vinegar always means red wine vinegar. If white or made of other

ingredients, such as apple cider vinegar, it is specified.

The weight of peas and beans refers to the shelled product.

Whenever wine is added to a sauce, simmer it for 3 minutes so the alcohol,

about 12 percent in wine, evaporates. Alcohol that is not evaporated can
give a bitter taste to the dish. In some cases, this is specified, but it is best if
you always evaporate the wine. If you don’t want to cook with wine,
substitute an equal amount of an appropriate broth or water.

Yogurt must be whole milk, and if it’s Greek, therefore firm and flavorful,
it’s better. Much better. Using low-fat yogurt . . . I don’t see why you
would.
TECHNIQUE
Following are some tips regarding techniques and instructions used in the
recipes.

When baking in the oven, the oven should be preheated and at the
specified temperature when the food is put into it.

“Cook” means to cook on the stovetop, uncovered, without a lid. If the pan
or other cooking vessel should be covered with a lid, the recipe specifies it.

To cut into julienne means to prepare an ingredient by cutting it into very

thin sticks or slices.

Cut into strips means to cut an ingredient to a minimal thickness, but with
a width of up to ½ inch (1 cm).

Deglazing a pan is done by adding a liquid, usually wine, and letting it

evaporate, while stirring and scraping up any browned bits from the bottom
of the pan to incorporate all the flavor.

To top means to put a sauce on top of a base ingredient for serving.

 1
HEALTHY AND VIBRANT
VEGETABLE
SAUCES
Asparagus and Almond Sauce
Asparagus and Pine Nut Sauce
Burgundy Sauce
Vegetable Carbonara
Artichoke Sauce
Chestnut Sauce
Cauliflower Sauce
Broccoli Rabe Sauce
Sweet Red Onion Sauce
Chickpea Sauce
Duxelles Sauce
Cannellini Bean Sauce
Sauce of Beans, Marrow, and Red Onion
Broad Bean Sauce with Primo Sale Cheese
Zucchini Blossom Sauce
Porcini Mushroom Sauce
Ovoli Mushroom Sauce
Sauce of Ovoli Mushrooms, Celery, and Gruyère
The Whole Garden Sauce
Genovese Sauce
All-Purpose Lentil Sauce
Creamy Lentil Sauce
Eggplant Caponata
Eggplant and Bell Pepper Sauce
Eggplant, Olive, and Caper Sauce
Yellow Milanese Sauce
Sauce alla Norma
Walnut Sauce
Hazelnut Sauce
Mountain Potato Sauce
Champagne Potato Sauce
Red Bell Pepper Sauce
Rosemary Potato Sauce
Yellow Bell Pepper Sauce with Turmeric
Mild Green Chile Sauce
Bell Pepper, Tomato, and Eggplant Sauce
Pea Sauce with Fresh Mint
Pea and Ricotta Sauce
Escarole Sauce
Peasant’s Sauce
Red Radicchio and Walnut Sauce
Spinach Sauce with Cumin
Spinach Sauce with Mozzarella
Torcellana Sauce
Pumpkin Pancetta Sauce
Pumpkin and Porcini Sauce
Zucchini Sauce
Zucchini, Brie, and Pine Nut Sauce
 ◁ ASPARAGUS AND ALMOND SAUCE
Yield: 4 servings

1 pound (454 g) asparagus, chopped

Olive oil
1 garlic clove, unpeeled
½ cup (55 g) almonds, coarsely chopped
½ cup (50 g) grated Pecorino Romano cheese
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Gnocchi
Rice and risotto
Veloutés and cream soups

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Eggs
Pasta salad
Raw meats and fish: tartare and carpaccio
1. Pour a few swirls of oil into a skillet and add the garlic clove and
asparagus. Sauté over medium heat for 30 seconds to 1 minute until
fragrant. Pour in just enough water to cover and bring to a simmer.
2. Remove and discard the garlic and transfer the asparagus mixture to
a food processor or blender, or use an immersion blender, and blend
until smooth.
3. Add the almonds and cheese. Blend again, adding a little oil, until
you have a smooth purée.
4. Taste and season with salt and pepper.
 ◁ ASPARAGUS AND PINE NUT SAUCE
Yield: 4 to 6 servings

½ cup (70 g) pine nuts

1 pound (454 g) asparagus, peeled and chopped with tips set aside
Olive oil
1 garlic clove, unpeeled
2 tablespoons (20 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta (especially egg pasta)
Pasta salad
Gnocchi
Veloutés and cream soups

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Crustaceans
Eggs
Rice and risotto
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a small nonstick skillet over medium-high heat, toast the pine

nuts for 2 to 3 minutes until lightly browned and fragrant. Set aside.
2. Pour a few swirls of oil into a skillet and add the unpeeled garlic
clove, asparagus stalk pieces, and soffrito. Sauté over medium heat
for 30 seconds to 1 minute until fragrant. Pour in just enough water
to cover and bring to a simmer.
3. Remove and discard the garlic and transfer the asparagus mixture to
a food processor or blender, or use an immersion blender, and blend
until smooth. Return the asparagus mixture to medium heat.
4. Halve the asparagus tips lengthwise, add them to the skillet, and
cook for about 1 minute until crisp-tender.
5. Taste and season the sauce with salt and pepper and stir in the pine
nuts.
 BURGUNDY SAUCE
Yield: 4 servings

5½ tablespoons (½ stick plus 1½ tablespoons, or 77 g) butter

1 large white onion, finely diced
About 5 ounces (140 g) champignon (white button) mushrooms, coarsely
chopped
2 bay leaves
1 thyme sprig
1 rosemary sprig
½ cup (120 ml) red wine (preferably Burgundy)
2 tablespoons (16 g) cornstarch
¼ cup (33 g) Soffrito (here)
1 cup (240 ml) water, plus more as needed
Salt and fresh-cracked black pepper

BEST ON:
Cooked beef (hot)
Cooked pasta (all types)
GOES WELL ON:
Boiled potatoes
Cooked vegetables
Crespelle
Crustaceans
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stew
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a large skillet over medium heat, melt the butter. Add the onion,
mushrooms, bay leaves, thyme, and rosemary and cook for 10
minutes, stirring occasionally, until softened and beginning to
brown.
2. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
3. Sprinkle the mixture with the cornstarch, stir in the soffrito and
water, and cook, uncovered, for 15 minutes until the sauce is
thickened and hot. Remove and discard the bay leaves, thyme, and
rosemary.
4. Taste and season with salt and pepper.
 VEGETABLE CARBONARA
Yield: 4 to 6 servings

1 pound (454 g) vegetables of choice, diced

Olive oil
5 large egg yolks
½ cup (50 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Fresh-cracked black pepper

BEST ON:
Al dente pasta

GOES WELL ON:

Gnocchi

1. Place the vegetables in a skillet with a few swirls of oil. Sauté over
high heat for 3 to 5 minutes, or until soft (depending on the
vegetables you use).
2. Transfer half of the cooked vegetables to a food processor or
blender, or use an immersion blender. Add about 1 tablespoon (15
ml) of oil and blend until smooth, adding more oil as needed.
3. In a large bowl, whisk the egg yolks while adding the cheese a bit at
a time until blended and combined.
4. Generously season with pepper and whisk to combine.
5. When dressing the hot pasta with the sauce, which will cook the
eggs gently from its residual heat, add about ½ cup (120 ml) of the
pasta cooking water as needed for a creamier texture, along with the
puréed vegetables and remaining sautéed vegetables and stir gently
to coat and combine. If you’re concerned about uncooked egg,
combine everything in the skillet and cook gently over low heat for
about 1 minute, stirring constantly, to cook the egg.
 ARTICHOKE SAUCE
Yield: 4 servings

Juice of 1 lemon
6 artichokes
Olive oil
2 garlic cloves, peeled and finely chopped
1 cup (240 ml) vegetable broth
Salt and fresh-cracked black pepper
1 bunch fresh parsley, finely chopped

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Gnocchi
Lasagna and cannelloni
Pasta salad
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. Fill a large bowl with water and stir in the lemon juice.
2. Cut off the stems from the artichokes, peel them, and cut the stems
into thin slices. Soak the stems in the acidulated lemon water until
 ready to use.
3. Remove the outer leaves from the artichokes and cut off the tips.
Halve the artichokes, then quarter them. Remove the barbs and cut
the quarters into pieces. Add them to the lemon water.
4. Pour a few swirls of oil into a nonstick skillet and add the garlic.
Sauté over medium heat for about 30 seconds until fragrant.
5. Drain the artichokes and add them to the skillet. Pour in the broth,
turn the heat to low, and simmer until tender. Transfer half of the
artichokes to a food processor or blender, or to a medium-size bowl
and use an immersion blender, and blend until smooth. Stir the
purée into the artichokes remaining in the skillet.
6. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.
 CHESTNUT SAUCE
Yield: 4 servings

1 pound (454 g) chestnuts

7 tablespoons (98 g) butter
¾ cup (102 g) pine nuts
¼ cup (60 ml) brandy
1 bunch fresh wild fennel fronds, or fronds from 1 or 2 fennel bulbs, finely
chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked meats (hot; such as beef filet, ham, or turkey)
Stuffed pasta (meat)

GOES WELL ON:

Cooked fish (hot)
Cooked vegetables
Crustaceans
Pizza, focaccia, piadina
Stuffed pasta (cheese, seafood, or vegetables)

1. Using the tip of a sharp knife, score the chestnuts with an X on the
bottom.
2. Bring a large pot of salted water to a boil, add the chestnuts, and
cook for about 40 minutes until the chestnuts are soft. Drain the
chestnuts, reserving 1 cup (240 ml) of the cooking water, let cool
slightly, then remove them from their shells and skins. Transfer half
of the chestnuts to a food processor or blender, or a medium-size
bowl and use an immersion blender, add a splash of the reserved
cooking water, and blend until smooth, adding more water as
needed.
3. Coarsely chop the remaining chestnuts.
4. In a skillet over medium heat, melt the butter. Toss in the pine nuts
and add the chopped chestnuts, then carefully pour in the brandy.
Cook for about 3 minutes until the nuts are fragrant and the brandy
evaporates.
5. Stir the chopped wild fennel fronds into the skillet, along with the
chestnut purée.
6. Taste and season with salt and pepper.
 ◁ CAULIFLOWER SAUCE
Yield: 6 to 8 servings

7 tablespoons (98 g) butter

1 (about 2-pound, or 908 g) head cauliflower, finely chopped
1 tablespoon (14 g) baking soda
2 cups (480 ml) vegetable broth
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Cooked vegetables
Grilled meats

GOES WELL ON:

Cooked meats and fish (hot or cold)
Raw meats and fish: tartare and carpaccio
Rice and risotto
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a large saucepan over medium heat, melt the butter.

2. Add the cauliflower and cook for 5 to 8 minutes until the
cauliflower begins to soften and brown.
3. Sprinkle the baking soda over the cauliflower, pour in the vegetable
broth, and bring the mixture to a boil (it will take about 20 minutes).
4. Transfer the contents of the pan to a food processor or blender, or
use an immersion blender, and blend until smooth. Return the sauce
to the pan.
5. Taste and season with salt and pepper. Turn the heat to low and
simmer to thicken as desired.
 BROCCOLI RABE SAUCE
Yield: 4 to 6 servings

2 pounds (908 g) broccoli rabe (cime di rapa)

6 salt-packed anchovies
Olive oil
1 garlic clove, peeled and minced
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
minced
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Gnocchi
Pasta salad
Polenta
Rice salad
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. Clean the broccoli rabe by removing the outer stems and detaching
the tops. Mince the inner part of the tops and chop the rest.
2. Remove any bones, heads, and tails from the anchovies and rinse
them under running water, then place them in a skillet. Pour in a few
swirls of oil and add the chopped broccoli rabe, garlic, and chile
pepper. Cook over medium heat for about 3 minutes, stirring
 frequently, until the vegetables begin to soften and the anchovies
dissolve.
3. Stir in the minced broccoli rabe tops and cook for about 5 minutes,
stirring, until softened.
4. Taste and season with salt and pepper.
 ◁ SWEET RED ONION SAUCE
Yield: 4 servings

Olive oil
1 pound (454 g) sweet red onions, peeled and finely chopped
1 garlic clove, peeled and finely chopped
½ cup (120 ml) white wine
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked meats and fish (hot)
Lasagna and cannelloni
Pizza, focaccia, piadina

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked pasta (any type)
Cooked vegetables
Eggs
Gnocchi
Rice and risotto
Veloutés and cream soups

1. Pour a few swirls of oil into a skillet and add the chopped onions
and garlic. Cook over medium-low heat for 15 to 20 minutes,
stirring frequently, or until golden brown and softened, being careful
not to burn the garlic.
2. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
 evaporates.
3. Stir in the soffrito. Turn the heat to low and cook for about 10
minutes more, or until the vegetables are very soft.
4. Taste and season with salt and pepper.
 ◁ CHICKPEA SAUCE
Yield: 6 to 8 servings

Olive oil
2 potatoes, diced
2 garlic cloves, peeled and diced
1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 pork ribs, deboned and diced
2 cups (480 g) cooked or canned chickpeas, chopped
¼ cup (60 ml) white wine
4 ounces (115 g) Tuscan kale (cavolo nero), chopped with ribs removed
1 bunch fresh parsley, chopped
3 fresh sage leaves, chopped
1 rosemary sprig, stemmed and chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (any type)
Pizza, focaccia, piadina

GOES WELL ON:

Bruschetta and crostini
Cooked vegetables
Crespelle
Stewed legumes
Stuffed pasta (cheese, meat, seafood, or vegetables)
1. Pour a few swirls of oil into a large skillet and add the potatoes,
garlic, onion, celery, and carrot. Sauté over medium heat for about 5
minutes until softened and beginning to brown.
2. Add the pork and chickpeas and sauté for 5 minutes.
3. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Turn the heat to low and add the kale, parsley,
sage, and rosemary. Cook very slowly for about 20 minutes until the
vegetables are soft and the sauce thickens, adding hot water if the
sauce becomes dry.
4. Taste and season with salt and pepper.
 ◁ DUXELLES SAUCE
Yield: 4 to 6 servings

Olive oil
3½ tablespoons (49 g) butter
1 white onion, diced
1 pound (454 g) champignon (white button) mushrooms, finely chopped
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked meats and fish (hot or cold)
Cooked pasta (all types)
Pizza, focaccia, piadina
Veloutés and cream soups

GOES WELL ON:

Bruschetta and crostini
Crespelle
Gnocchi
Lasagna and cannelloni
Raw meats and fish: tartare and carpaccio
Stewed legumes
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a skillet, combine the butter and a few swirls of oil. Add the
onion and cook over low heat for 7 to 8 minutes, stirring
occasionally, until translucent.
2. Add the mushrooms and soffrito. Turn the heat to high and cook for
5 minutes, stirring continuously with a wooden spoon, until the
mushrooms release their liquid and soften.
3. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.
 CANNELLINI BEAN SAUCE
Yield: 4 servings

2 cups (364 g) cooked cannellini beans or canned, rinsed, and drained

2 garlic cloves, peeled and finely chopped
3 tablespoons (45 ml) water, plus more as needed
Olive oil
Salt and fresh-cracked black pepper
Ground cumin for seasoning
1 bunch fresh parsley, chopped

BEST ON:
Grilled meat
Roasted vegetables

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (cold)
Cooked pasta (all types)
Raw meats and fish: tartare and carpaccio
Stuffed pasta (cheese, meat, seafood, or vegetables)
Veloutés and cream soups

1. Place the beans in a food processor or blender, or into a medium-

size bowl and use an immersion blender, and add the garlic. Blend
the beans, adding water as needed to adjust the consistency, and
drizzle in oil, until the sauce is thick and creamy.
2. Taste and season with salt and pepper and a pinch of cumin, then
sprinkle on plenty of chopped parsley.
 SAUCE OF BEANS, MARROW, AND RED ONION
Yield: 6 to 8 servings

2 cups (364 g) cooked cannellini beans or canned, rinsed, and drained

2 garlic cloves, peeled and finely chopped
3½ tablespoons (52.5 g) marrow
3 red onions, chopped
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)
Grilled meats (hot)
Pizza, focaccia, piadina

GOES WELL ON:

Eggs
Gnocchi
Lasagna and cannelloni
Rice and risotto
Stuffed pasta (meat)
Veloutés and cream soups

1. Place the beans in a food processor or blender, or a medium-size

bowl and use an immersion blender, and add the garlic.
2. In a skillet over medium heat, melt the marrow. Add the onions and
sauté for about 5 minutes, or until they soften and begin to brown,
then add to the beans and blend until smooth.
3. Taste and season with salt and pepper.
 ◁ BROAD BEAN SAUCE WITH PRIMO SALE
CHEESE
Yield: 6 to 8 servings

1 cup (170 g) shelled fresh baby broad (fava) beans

Olive oil
Salt and fresh-cracked black pepper
¾ cup (90 g) primo sale cheese
¼ cup (60 ml) milk
1 pinch smoked paprika

BEST ON:
Bruschetta and crostini
Pasta salad

GOES WELL ON:

Al dente pasta
Boiled potatoes
Cooked meats and fish (hot or cold)
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio

1. Place the beans in a food processor or blender, or in a medium-size

bowl and use an immersion blender, and blend until creamy, slowly
adding oil, as needed. Transfer to a medium-size bowl. Taste and
season with salt and pepper.
2. Clean the food processor or blender, or the bowl and immersion
blender, and combine the primo sale cheese and milk in it. Blend
 until smooth. Taste and season with salt, pepper, paprika, and oil as
needed.
3. Transfer the cheese sauce to the bowl with the bean purée and gently
fold the two sauces into each other to combine, without too much
mixing, so you have a variegated mixture.
 ◁ ZUCCHINI BLOSSOM SAUCE
Yield: 4 servings

1½ tablespoons (21 g) butter

1 shallot, peeled and chopped
About 10 ounces (280 g) zucchini blossoms, coarsely chopped
½ cup (120 ml) heavy cream
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)

GOES WELL ON:

Cook meat and fish (hot or cold)
Cooked vegetables
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a skillet over medium heat, melt the butter. Add the shallot and
sauté for 3 to 4 minutes, stirring occasionally, until the shallot
begins to brown.
2. Add the zucchini blossoms, turn the heat to low, and cook for 2
minutes. Transfer the mixture to a food processor or blender, or use
an immersion blender, and blend until smooth.
3. Return the sauce to the pan over low heat and pour in the cream.
Simmer for about 5 minutes to heat through and thicken.
4. Taste and season with salt and pepper.
 PORCINI MUSHROOM SAUCE
Yield: 4 servings

1½ tablespoons (21 g) butter

1 shallot, peeled and chopped
1 pound (454 g) fresh porcini mushrooms, chopped
¾ cup (180 ml) heavy cream
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta (all types)
Rice and risotto

GOES WELL ON:

Boiled potatoes
Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Crustaceans
Gnocchi
Polenta
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a skillet over low heat, melt the butter. Add the shallot and cook
for 5 to 10 minutes, stirring occasionally, until softened and
beginning to brown.
2. Add the mushrooms in a single layer and cook for 10 minutes,
stirring occasionally. Transfer the mushrooms and shallot to a food
processor or blender, or use an immersion blender, pour in the
 cream, and blend until smooth. Return the sauce to the pan and
simmer over low heat for 10 minutes to thicken the sauce.
3. Sprinkle the chopped parsley over the sauce.
4. Taste and season with salt and pepper.
 ◁ OVOLI MUSHROOM SAUCE
Yield: 4 to 6 servings

1 pound (454 g) ovoli mushrooms, not fully opened, chopped with outer
film removed
1 bunch fresh parsley, chopped
¼ cup (60 ml) light olive oil
2 tablespoons (30 ml) freshly squeezed lemon juice
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Pasta salad

GOES WELL ON:

Boiled potatoes
Cooked meats and fish (hot or cold)
Crustaceans
Eggs
Gnocchi
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. Place the mushrooms and parsley into a large bowl.

2. In a small bowl, whisk the oil, lemon juice, and a pinch of salt and
pepper until emulsified. Pour the dressing over the mushrooms and
toss to coat and combine.
 SAUCE OF OVOLI MUSHROOMS, CELERY, AND
GRUYÈRE
Yield: 4 to 6 servings

4 ounces (115 g) celery, diced

4 ounces (115 g) Gruyère cheese, diced
1 pound (454 g) ovoli mushrooms, not fully opened, chopped with film
removed
1 bunch fresh parsley, chopped
¼ cup (60 ml) light olive oil
2 tablespoons (30 ml) freshly squeezed lemon juice
Salt and fresh-cracked black pepper

BEST ON:
Pasta salad

GOES WELL ON:

Al dente pasta
Boiled potatoes
Cooked meats and fish (hot or cold)
Crustaceans
Eggs
Gnocchi
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. Place the celery, Gruyère, mushrooms, and parsley in a large bowl.

2. In a small bowl, whisk the oil, lemon juice, and a pinch of salt and
pepper until emulsified. Pour the dressing over the vegetables and
toss to coat and combine.
 ◁ THE WHOLE GARDEN SAUCE
Yield: 4 to 6 servings

1 pound (454 g) cherry tomatoes, coarsely chopped

2 leeks, trimmed and coarsely chopped
8 ounces (225 g) carrots
2 red onions, chopped
2 shallots, chopped
2 celery stalks, chopped
2 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ cup (33 g) Soffrito (here)
Olive oil
1 bunch fresh basil
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni
Stuffed pasta (cheese, meat, seafood, or vegetables)
GOES WELL ON:
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Crespelle
Gnocchi
Pasta salad
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio

1. Place the tomatoes, leeks, carrots, onions, shallots, celery, zucchini,

and red and yellow bell peppers in a saucepan.
2. Stir in the soffrito and pour in a few generous swirls of oil. Place the
pan over medium heat, and cook for 30 minutes, stirring
occasionally, until the vegetables soften and meld together in a thick
sauce.
3. Tear the basil leaves into pieces and stir them into the sauce.
4. Taste and season with salt and pepper.
 GENOVESE SAUCE
Yield: 6 to 8 servings

1 soft dinner roll

Red wine vinegar for seasoning
1½ tablespoons (14 g) pine nuts
3 tablespoons (27 g) brined capers, drained
12 pitted black olives
1 bunch fresh parsley
1 garlic clove, peeled
1 egg yolk
6 tablespoons (90 ml) olive oil
¼ cup (60 ml) freshly squeezed lemon juice, strained
Salt and fresh-cracked black pepper

BEST ON:
Pasta salad
Rice salad

GOES WELL ON:

Al dente pasta
Boiled potatoes
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Cooked vegetables
Gnocchi
Pizza, focaccia, piadina
Veloutés and cream soups
1. Tear the roll into pieces, place them into a small bowl, and add a few
good splashes of vinegar. Let soak while you toast the pine nuts.
2. Meanwhile, in a small nonstick skillet over medium-high heat, toast
the pine nuts for 2 to 3 minutes until lightly browned and fragrant.
Let cool slightly, then transfer to a blender.
3. Add the capers, olives, parsley, and garlic clove to the blender.
Squeeze the roll to remove as much vinegar as possible and add the
soaked bread pieces to the blender, along with egg yolk. While
blending, slowly pour in the oil, a little at a time, then the lemon
juice and blend until smooth and creamy.
4. Taste and season with salt and pepper.
 ALL-PURPOSE LENTIL SAUCE
Yield: 8 to 10 servings

1 pound (454 g) dried lentils

Vegetable broth for cooking
2 bay leaves
1 cup (230 g) yogurt
Spices for seasoning (such as dried basil, oregano, rosemary, thyme, red
pepper flakes)
¼ cup (60 ml) vegetable oil
Salt

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Cooked meats or fish (hot or cold)
Crespelle
Crustaceans
Eggs
Gnocchi
Lasagna and cannelloni
Pasta salad
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Stuffed pasta (cheese, meat, seafood, or vegetables)
Veloutés and cream soups
1. Rinse the lentils well and put them in a large pot. Pour in enough
vegetable broth to cover, add the bay leaves, and bring to a simmer
over low heat. Once at a simmer, cook for 10 minutes.
2. Drain the lentils, reserving the cooking water, and discard the bay
leaves.
3. Put the lentils in a food processor or blender, add the yogurt, season
with your spices of choice to taste, pour in the oil, and add a pinch
of salt. Blend on high speed, adding some of the reserved cooking
water as needed, until creamy. If you prefer it even creamier, pass
the sauce through a fine-mesh sieve set over a bowl. Serve hot or at
room temperature.
 ◁ CREAMY LENTIL SAUCE
Yield: 4 to 6 servings

1½ tablespoons (21 g) butter

1 shallot, peeled and chopped
1½ cups (288 g) dried lentils
4½ cups (1 L) water
½ cup (120 ml) heavy cream
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (all types)
Pizza, focaccia, piadina

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Crustaceans
Raw meats and fish: tartare and carpaccio
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a saucepan over medium heat, melt the butter. Add the shallot and
cook for about 3 minutes, stirring occasionally, until the shallot
begins to soften and brown.
2. As soon as the shallot takes on some color, rinse the lentils well and
add them to the pan, along with the water. Bring to a boil, reduce the
heat to maintain a simmer, cover the pan, and cook for 15 to 20
minutes until the lentils are soft and most of the water is absorbed.
Transfer to a food processor or blender, or use an immersion
 blender, and blend until smooth. Return the lentils to the pot and
place it over medium heat.
3. Stir in the cream and simmer for 3 to 5 minutes to thicken the sauce.
4. Taste and season with salt and pepper.
 EGGPLANT CAPONATA
Yield: 6 to 8 servings

1 handful raisins
2 white onions, sliced
2 carrots, sliced
1 celery stalk, sliced
1 red bell pepper, sliced
Olive oil
2 cups (500 g) tomato purée
Sunflower seed oil
2 pounds (908 g) eggplant, cubed
½ cup (50 g) mixed pitted olives
2 tablespoons (18 g) brined capers, drained
¼ cup (60 ml) white wine vinegar
Sugar for seasoning
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (all types)
GOES WELL ON:
Cooked meats and fish (hot or cold)
Crespelle
Eggs
Gnocchi
Pasta salad
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. In a medium-size bowl, combine the raisins with enough hot water

to cover and let soak for 20 minutes. Drain and squeeze the excess
water from the raisins.
2. Pour a few swirls of olive oil into a large skillet and add the sliced
vegetables. Sauté over medium heat for about 10 minutes until
softened and browned.
3. Stir in the tomato purée and cook for 15 minutes. Transfer the
vegetable mixture to a food processor or blender, or use an
immersion blender, and blend until smooth. Return the sauce to the
skillet.
4. In another skillet, heat a few tablespoons (45 ml) of sunflower seed
oil over medium-high heat until shimmering. Add the eggplant and
sauté for 3 to 4 minutes until golden brown. Using a slotted spoon,
transfer the eggplant to paper towel to drain, then add it to the
tomato sauce.
5. Stir in the olives, soaked raisins, capers, and vinegar and cook for 20
minutes, stirring occasionally until slightly thickened and hot.
6. Taste and season with sugar, salt, and pepper.
 EGGPLANT AND BELL PEPPER SAUCE
Yield: 6 to 8 servings

4 eggplants
10 bell peppers, any color
Olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bunch fresh parsley, chopped
1 tablespoon freshly squeezed lemon juice, strained
Salt and fresh-cracked black pepper

BEST ON:
Cooked meats (hot)
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Crespelle
Crustaceans
Gnocchi
Lasagna and cannelloni
Pasta salad
Polenta
Stewed legumes
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. Preheat the oven to 350°F (180°C, or gas mark 4).

2. Place the eggplants and bell peppers on a large sheet pan (or two
pans) and bake for 30 minutes, or until soft. Let cool until the
 vegetables can be handled, then remove the skins, stems, and seeds
from the peppers. Halve the eggplants and remove the pulp and
seeds.
3. Scoop the roasted eggplant flesh from each half into a food
processor or blender and add the peppers. Blend until smooth.
4. Pour in a few swirls of oil into a saucepan and add the onion. Cook
over medium heat for about 10 minutes, stirring occasionally, until
translucent. Add the garlic and sauté for about 30 seconds until
fragrant.
5. Add the eggplant and pepper purée to the pan, along with ¼ cup (60
ml) of oil, and whisk until emulsified.
6. Add the parsley to the sauce, along with the lemon juice. Whisk to
combine.
7. Taste and season with salt and pepper.
 EGGPLANT, OLIVE, AND CAPER SAUCE
Yield: 6 to 8 servings

Sunflower seed oil

2 pounds (908 g) eggplant, diced
Olive oil
1 celery stalk, sliced
2 white onions, thinly sliced
¼ cup (33 g) Soffrito (here)
½ cup (50 g) pitted green olives, coarsely chopped
2 tablespoons (18 g) salt-packed capers, rinsed
½ cup (120 ml) dry white wine
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (all types)

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crustaceans
Gnocchi
Lasagna and cannelloni
Pasta salad
Raw meats and fish: tartare and carpaccio
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, seafood, or vegetables)
1. In a large skillet, heat a few tablespoons (45 ml) of sunflower seed
oil over medium-high heat until shimmering. Add the eggplant and
sauté for 3 to 4 minutes until golden brown. Using a slotted spoon,
transfer the eggplant to paper towel to drain.
2. Wipe out the skillet and place it over medium heat. Pour in a few
swirls of olive oil and add the celery and onions. Sauté for about 3
minutes until the vegetables begin to soften.
3. Stir in the soffrito, olives, capers, and eggplant.
4. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
5. Taste and season with salt and pepper.
 YELLOW MILANESE SAUCE
Yield: 4 to 6 servings

7 tablespoons (98 g) butter

1 white onion, thinly sliced
3½ tablespoons (25 g) potato starch
¼ cup (60 ml) dry white wine
1 medium pinch (about 35 threads) saffron threads
1 cup (20 ml) broth of choice, heated
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Boiled potatoes
Cooked vegetables
Crustaceans
Gnocchi
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a saucepan over low heat, melt the butter. Add the onion and cook
over low heat for about 10 minutes, stirring occasionally, to sweat
the onion until it is soft and translucent.
2. Stirring vigorously with a wooden spoon, sprinkle in the potato
starch and pour in the wine, stirring until combined.
3. In a small bowl, dissolve the saffron threads in the hot broth and add
it to the pan. Cook, stirring constantly so no lumps form, until the
 sauce thickens.
4. Stir in the soffrito.
5. Taste and season with salt and pepper.
 ◁ SAUCE ALLA NORMA
Yield: 4 servings

1 garlic clove, peeled and finely chopped

Olive oil
1 bunch fresh basil, chopped
8 ounces (225 g) peeled tomatoes (canned is fine)
Salt and fresh-cracked black pepper
Sesame seed oil
1 pound (454 g) eggplant, cubed
2 tablespoons (16 g) Soffrito (here)

BEST ON:
Cooked pasta (all types)
Crespelle

GOES WELL ON:

Bruschetta and crostini
Cooked meats (hot)
Crustaceans
Eggs
Gnocchi
Pizza, focaccia, piadina
Polenta
Rice and risotto
Veloutés and cream soups

1. Add the garlic to a saucepan with a few swirls of olive oil. Sauté
over medium heat for about 30 seconds until fragrant.
2. Add the basil to the pan, along with the tomatoes. Season with salt
and pepper to taste, stir to combine, and cook for 10 minutes,
stirring occasionally to help break up the tomatoes.
3. In a skillet over medium-high heat, heat a few tablespoons (45 ml)
of sesame seed oil until shimmering. Add the eggplant and sauté for
3 to 4 minutes until golden brown. Using a slotted spoon, transfer
the eggplant to paper towel to drain, then add the eggplant to the
saucepan.
4. Stir in the soffrito and cook for 10 minutes, stirring occasionally,
until the sauce is thickened and heated through.
5. Taste and season with salt and pepper.
 ◁ WALNUT SAUCE
Yield: 4 servings

2 slices dry white bread

Milk
1 pound (454 g) shelled walnuts
2 fresh myrtle leaves or bay leaves
1 garlic clove, peeled
4 ounces (115 g) ricotta (preferably sheep’s milk)
⅔ cup (160 ml) extra-virgin olive oil (preferably Ligurian)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (hot or cold)
Crespelle
Gnocchi
Pasta salad
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Rice salad
Veloutés and cream soups

1. Tear the bread into pieces and place them in a medium bowl. Pour in
enough milk to cover and let soak while you prepare the walnuts.
Drain and squeeze the excess milk from the bread.
2. Bring a large pot of water to a boil. Break up the walnuts, throw the
pieces into the boiling water, and cook for 1 minute. Drain, let cool,
and remove the skins, if needed.
3. Transfer the walnuts to a food processor or blender and add the
soaked bread, myrtle leaves, garlic, ricotta, and oil. Blend well.
4. Taste and season with salt and pepper.
 ◁ HAZELNUT SAUCE
Yield: 4 servings

1 cup (135 g) hazelnuts

1 garlic clove, peeled
⅔ cup (160 ml) extra-virgin olive oil
4 ounces (115 g) grated Pecorino Romano cheese
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Pasta salad
Raw meats and fish: tartare and carpaccio
Rice salad

1. In a food processor, combine the hazelnuts and garlic. Turn the

processor on and slowly pour in the oil, blending until you have a
smooth sauce.
2. Add the cheese and pulse to combine. If the sauce is for a pasta, add
the cheese after dressing the pasta with the sauce.
3. Taste and season with salt and pepper.
 MOUNTAIN POTATO SAUCE
Yield: 4 servings

1 pound (454 g) mountain, russet, or Yukon Gold potatoes

2 cups (480 ml) whole milk
Freshly grated nutmeg for seasoning
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Cooked meats and fish (hot or cold)

GOES WELL ON:

Cooked pasta (all types)
Crustaceans
Veloutés and cream soups

1. Bring a large pot of water to a boil. Add the whole unpeeled

potatoes and cook until soft. Drain, let cool slightly, peel, and mash
the potatoes. Transfer the potatoes to a heavy-bottomed saucepan
and add the milk and a pinch of nutmeg. Stir and bring to a boil.
2. Transfer the potato mixture to a food processor, or use an immersion
blender. While blending, trickle in the oil until the consistency is
smooth and uniform. Continue blending (it may take a while)—the
texture will begin to change, becoming frothier and lighter.
3. Taste and season with salt and pepper.
 CHAMPAGNE POTATO SAUCE
Yield: 4 servings

Olive oil
About 10 ounces (280 g) russet potatoes, peeled and sliced
1 bunch wild garlic blossoms or fresh garlic chives, chopped
½ cup (120 ml) Champagne or other sparkling white wine
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
minced
1 cup (240 ml) water
Salt and fresh-cracked black pepper
3½ tablespoons (53 g) mascarpone cheese
3 tablespoons (45 ml) heavy cream

BEST ON:
Hot fish fillets

GOES WELL ON:

Cooked meats (hot or cold)
Cooked pasta
Veloutés and cream soups

1. Pour a few swirls of oil into a large skillet, arrange the potato slices
in a single layer, and sprinkle with the chopped blossoms. Cook
over medium heat for about 7 minutes, or until the potatoes begin to
brown.
2. Pour in the Champagne to deglaze the skillet, scraping up any
browned bits from the bottom.
3. Add the chile and water. Bring to a simmer and cook until the
potatoes are tender and most of the liquid has evaporated. Transfer
 the potatoes to a food processor or blender, or use an immersion
blender. Let cool slightly. Season with salt and pepper.
4. Add the mascarpone cheese and cream. While blending, drizzle in
the oil a little at a time until you have a purée.
5. Taste again and reseason as needed.
 RED BELL PEPPER SAUCE
Yield: 4 to 6 servings

4 red bell peppers or 4 jarred roasted red peppers, rinsed

Olive oil
1 white onion, diced
1 garlic clove, peeled
3 large tomatoes, diced
¼ cup (33 g) Soffrito (here)
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
chopped
¼ cup (60 ml) water, or more as needed
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Cooked meats or fish (hot or cold)
Cooked vegetables
Crespelle
Crustaceans
Eggs
Gnocchi
Pasta salad
Raw meats and fish: tartare and carpaccio

1. If using fresh peppers, preheat the broiler, or a grill to high heat.

2. Broil or grill the fresh bell peppers until their skins are blackened all
over, turning frequently. Transfer to a large bowl and cover with
plastic wrap, or to a paper bag and seal the bag. Let steam for about
15 minutes, or until cool enough to handle. Peel off the skins and
remove the stems and seeds.
3. Pour a few swirls of oil into a saucepan and add the onion and garlic
clove. Sauté over medium heat for 3 to 5 minutes until softened and
beginning to brown. Transfer the onion and garlic to a food
processor or blender, leaving the oil in the pan.
4. Add the tomatoes, roasted bell peppers, soffrito, chile, and water to
the sauce and bring to a simmer over medium heat. Cook until the
vegetables are soft. Transfer the sauce to the food processor or
blender with the onion and garlic, or use an immersion blender, and
blend until smooth.
5. Taste and season with salt and pepper.
 ◁ ROSEMARY POTATO SAUCE
Yield: 4 to 6 servings

3½ tablespoons (49 g) butter

1 small white onion, finely diced
1 pound (454 g) potatoes, peeled and coarsely chopped
1 rosemary sprig, stemmed and finely chopped
¼ cup (30 g) all-purpose flour
1½ cups (360 ml) heavy cream
Salt and fresh-cracked black pepper

BEST ON:
Roast beef

GOES WELL ON:

Cooked meats and fish (hot or cold)
Crustaceans
Veloutés and cream soups

1. In a large saucepan over medium heat, melt the butter. Add the
onion and sauté for about 4 minutes until it begins to soften.
2. Add the potatoes and rosemary, sprinkle with flour, pour in enough
water to cover, and cook until the potatoes are tender.
3. Transfer the mixture to a food processor or blender, or use an
immersion blender, and blend until smooth. Return the potatoes to
the saucepan and place over low heat.
4. Stir in the cream and cook for about 10 minutes to thicken the sauce.
5. Taste and season with salt and pepper.
 YELLOW BELL PEPPER SAUCE WITH TURMERIC
Yield: 4 servings

4 yellow bell peppers

Olive oil
1 white onion, diced
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
chopped
1 garlic clove, unpeeled
¼ cup (33 g) Soffrito (here)
¼ cup (60 ml) water, or more as needed
1 teaspoon ground turmeric
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Grilled crustaceans
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Cooked meats or fish (hot or cold)
Cooked vegetables
Crespelle
Eggs
Gnocchi
Pasta salad
Raw meats and fish: tartare and carpaccio

1. Preheat the broiler, or a grill to high heat.

2. Broil or grill the bell peppers until their skins are blackened all over,
turning frequently. Transfer to a large bowl and cover with plastic
wrap, or to a paper bag and seal the bag. Let steam for about 15
minutes, or until cool enough to handle. Peel off the skins and
remove the stems and seeds. Roughly chop the bell peppers.
3. Pour a few swirls of oil into a saucepan and add the onion, chile,
and garlic clove. Sauté over medium heat for 3 to 5 minutes until the
vegetables soften and begin to brown. Crush the garlic with a
wooden spoon, stir it into the oil to flavor it, then remove and
discard the garlic.
4. Add the bell peppers, soffrito, and water to the saucepan and bring
to a simmer. Cook until the vegetables are soft. Transfer the sauce to
the food processor or blender, or use an immersion blender, add the
turmeric, and blend until smooth.
5. Taste and season with salt and pepper.
 ◁ MILD GREEN CHILE SAUCE
Yield: 4 to 6 servings

1 pound (454 g) sweet green chile peppers (such as Anaheim, Cubanelle,

Frontera, or poblano), roughly chopped
1 white onion, chopped
1 garlic clove, chopped
Juice of 1 lemon
Chili powder for seasoning
2 tablespoons (16 g) Soffrito (here)
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Grilled meats and fish
Pasta salad
Raw meats and fish: tartare and carpaccio

GOES WELL ON:

Bruschetta and crostini
Cooked pasta (all types)
Crespelle
Eggs
Pasta salad
Rice salad
Veloutés and cream soups

1. In a food processor or blender, or in a medium-size bowl using an

immersion blender, combine the chiles, onion, garlic, lemon juice,
chili powder to taste, and soffrito. While blending, slowly trickle in
the oil until the mixture is homogeneous, but not too smooth.
2. Taste and season with salt and pepper. Refrigerate until ready to
serve, either cold or at room temperature.
 ◁ BELL PEPPER, TOMATO, AND EGGPLANT
SAUCE
Yield: 6 to 8 servings

4 red bell peppers or 4 jarred roasted red peppers, rinsed

About 10 ounces (280 g) purple eggplant
Olive oil
1 white onion, chopped
1 garlic clove, unpeeled
3 large tomatoes, diced
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
chopped
2 tablespoons (30 ml) freshly squeezed lemon juice
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Pasta salad
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (hot or cold)
Eggs
Gnocchi

1. If using fresh pepper, preheat the broiler, or a grill to high heat.

2. Broil or grill the fresh bell peppers until their skins are blackened all
over, turning frequently. Transfer to a large bowl and cover with
plastic wrap, or to a paper bag and seal the bag. Let steam for about
 15 minutes, or until cool enough to handle. Peel off the skins and
remove the stems and seeds. Roughly chop the bell peppers.
3. While the peppers steam, preheat the oven to 350°F (180°C, or gas
mark 4), or a grill to medium heat.
4. Place the eggplant on a sheet pan and bake for 30 minutes, or until
soft. Let cool slightly, then roughly chop the eggplant. There is no
need to peel it.
5. Pour a few swirls of oil into a saucepan and add the onion and
unpeeled garlic clove. Sauté over medium heat for about 3 minutes
until softened and beginning to brown. Crush the garlic with a
wooden spoon, stir it into the oil to flavor it, then remove and
discard the garlic.
6. Add the tomatoes, roasted bell peppers and eggplant, and the chile.
Cook for about 10 minutes to soften the vegetables, adding hot
water as needed if the sauce becomes dry. Transfer the sauce to a
food processor or blender, or use an immersion blender, add the
lemon juice, and blend until smooth.
7. Taste and season with salt and pepper.
 ◁ PEA SAUCE WITH FRESH MINT
Yield: 4 to 6 servings

1 pound (454 g) shelled peas, fresh or frozen and thawed

1 garlic clove, peeled
1 bunch fresh mint
1¼ cups (290 g) yogurt
Salt and fresh-cracked black pepper
Olive oil

BEST ON:
Pasta salad
Cooked vegetables (served cold or at room temperature)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (cold)
Eggs
Raw meats and fish: tartare and carpaccio
Rice salad

1. Bring a saucepan full of water to a boil. Add the peas and blanch for
1 minute. Drain and rinse with cool water to stop the cooking. Drain
again.
2. Transfer the peas to a food processor or blender, or to a mediumsize
bowl and use immersion blender. Add the garlic, mint, and yogurt.
Blend until smooth.
3. Taste and season with salt and pepper, then finish with a drizzle of
oil. Blend again to combine. Serve cold or at room temperature.
 PEA AND RICOTTA SAUCE
Yield: 4 servings

¼ cup (30 g) chopped walnuts

1 pound (454 g) shelled peas, fresh or frozen and thawed
Olive oil
¾ cup (195 g) ricotta (preferably sheep’s milk)
1 garlic clove, peeled and minced
Salt and fresh-cracked black pepper

BEST ON:
Al dente penne (or other ridged pasta)
Bruschetta and crostini
Pasta salad

GOES WELL ON:

Boiled potatoes
Cooked meats and fish (hot or cold)
Crustaceans
Gnocchi
Raw meats and fish: tartare and carpaccio
Rice and risotto
Rice salad
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a small nonstick skillet over medium-high heat, toast the walnuts

for 2 to 3 minutes until lightly browned and fragrant. Let cool.
2. Bring a saucepan full of water to a boil. Add the peas and blanch for
1 minute. Drain and rinse with cool water to stop the cooking. Drain
again.
3. Pour half of the peas into a food processor or blender, or into a
medium-size bowl and use an immersion blender, and blend, adding
a little oil at a time, until you have a smooth sauce.
4. Place the ricotta in a medium-size bowl and pour in the pea purée.
Add the remaining cooked peas, garlic, and walnuts and stir to
combine.
5. Taste and season with salt and pepper.
 ◁ ESCAROLE SAUCE
Yield: 6 to 8 servings

Olive oil
1 garlic clove, unpeeled
1 pound (454 g) escarole, finely sliced
1 pound spreadable cheese (such as fresh mozzarella, ricotta, or
stracciatella)
1 bunch fresh mint
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Gnocchi
Pasta salad
Stuffed pasta (cheese or vegetables)

1. Pour a swirl or two of oil into a skillet, add the unpeeled garlic
clove, and sauté over medium heat for 2 to 3 minutes to soften and
brown. Crush the garlic with a wooden spoon.
2. Add the escarole to the skillet. Turn the heat to high and sauté for
about 5 minutes until wilted and soft, adding a little water if the
skillet becomes dry. Remove from the heat and let cool. Remove
and discard the garlic clove.
3. Transfer the escarole to a food processor or blender, or use an
immersion blender. Add the cheese and mint and blend until
smooth.
4. Taste and season with salt and pepper.
 PEASANT’S SAUCE
Yield: 2 to 4 servings

1 garlic clove, peeled and chopped

Olive oil
About 5 ounces (140 g) cherry tomatoes, roughly chopped
1 celery stalk, roughly chopped
1 tablespoon (9 g) salt-packed capers, rinsed and minced
¼ cup (33 g) Soffrito (here)
1 teaspoon dried oregano
1 bunch fresh basil
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Crespelle
Crustaceans
Eggs
Gnocchi
Polenta
Rice and risotto
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. Add the garlic to a saucepan, then pour in a few swirls of oil. Sauté
over medium heat for about 30 seconds until fragrant.
2. Add the tomatoes, celery, capers, soffrito, and oregano. Tear the
basil leaves with your hands and add them to the pan, stirring to
combine. Sauté for 7 to 10 minutes, or until the vegetables soften,
the tomatoes begin to break down, and the sauce thickens slightly.
3. Taste and season with salt and pepper.
 ◁ RED RADICCHIO AND WALNUT SAUCE
Yield: 2 to 4 servings

1¾ cups (175 g) walnuts

Olive oil
1 pound (454 g) red radicchio, coarsely chopped
1 garlic clove, unpeeled
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente penne (or other ridged pasta)
Pasta salad

GOES WELL ON:

Cooked meats and fish (cold)
Crespelle
Raw meats and fish: tartare and carpaccio
Rice and risotto
Rice salad

1. In a skillet over medium-high heat, toast the walnuts for 3 to 5

minutes, stirring frequently, until lightly browned and fragrant.
Transfer to a plate and set aside.
2. Pour a few swirls of oil into the skillet and add the radicchio and
garlic clove. Sauté over high heat for 5 minutes, adding a bit of
water if needed, until the radicchio wilts and softens, being careful
not to burn the garlic. Remove and discard the garlic clove.
3. Transfer half of the radicchio to a food processor or blender and
blend until smooth. Return the purée to the skillet, add the soffrito,
and stir to combine.
4. Coarsely chop the walnuts and stir them into the sauce.
5. Taste and season with salt and pepper.
 ◁ SPINACH SAUCE WITH CUMIN
Yield: 4 servings

2 pounds (908 g) fresh spinach

½ cup (120 ml) heavy cream
1 teaspoon ground cumin
Olive oil
2 garlic cloves, peeled and minced
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni

GOES WELL ON:

Boiled potatoes
Cooked meats and fish (hot or cold)
Cooked vegetables
Gnocchi
Pasta salad
Raw meats and fish: tartare and carpaccio
Rice and risotto
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. Prepare an ice bath.

2. Bring a saucepan full of water to boil. Add the spinach and blanch
for 2 minutes. Drain, transfer to the ice bath to stop the cooking, and
drain again. Transfer the spinach to a food processor or blender.
3. Pour the cream into the food processor and add the cumin. Blend
until smooth, adding just enough oil to form a purée.
4. Place the garlic in the now-empty saucepan with a swirl or two of
oil. Sauté over medium heat for about 1 minute until it begins to
soften and is fragrant.
5. Stir the spinach purée into the saucepan and simmer for a few
minutes to heat through and thicken slightly.
6. Taste and season with salt and pepper.
 SPINACH SAUCE WITH MOZZARELLA
Yield: 4 to 6 servings

1 cup (150 g) cubed fresh mozzarella cheese

2 pounds (908 g) fresh spinach
½ cup (120 ml) heavy cream
1½ cups (150 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
2 garlic cloves, peeled and minced
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Cooked pasta (all types)
Eggs
Gnocchi
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. Place the fresh mozzarella cubes in a colander and let drain for 30
minutes.
2. Meanwhile, prepare an ice bath.
3. Bring a saucepan full of water to boil. Add the spinach and blanch
for 2 minutes. Drain, transfer to the ice bath to stop the cooking, and
drain again. Transfer the spinach to a food processor or blender.
4. Pour the cream into the food processor and add the grana. Blend
until smooth, adding just enough oil to form a purée.
5. Place the garlic in the now-empty saucepan with a swirl or two of
oil. Sauté over medium heat for about 1 minute until it begins to
soften and is fragrant.
6. Stir the spinach purée into the saucepan and simmer for a few
minutes to heat through and thicken slightly.
7. Add the mozzarella to the sauce and cook for 30 seconds until
heated through and the cheese begins to melt.
8. Taste and season with salt and pepper.
 TORCELLANA SAUCE
Yield: 4 to 6 servings

Olive oil
1½ pounds (681 g) mixed seasonal vegetables (such as artichokes,
asparagus, bell peppers, eggplant, mushrooms, onion, peas), trimmed
and diced
2 garlic cloves, peeled and minced
About 10 ounces (280 g) zucchini, peeled and diced
1 bunch fresh parsley, chopped
¼ cup (33 g) Soffrito (here)
½ cup (120 ml) vegetable broth
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Eggs
Gnocchi
Lasagna and cannelloni
Pasta salad
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Veloutés and cream soups
1. Pour a few swirls of oil into a large skillet and sauté each vegetable
separately over medium heat, with a bit of the garlic, drizzling in
more oil as needed. Cook time will vary according to the vegetables
you use—keep them all very al dente.
2. Return the skillet to medium heat, pour in a drizzle of oil, and add
the zucchini. Sauté for 2 minutes until it starts to soften and brown.
3. Return the sautéed seasonal vegetables to the skillet and stir in the
parsley and soffrito. Pour in the broth and cook for about 3 minutes
to thicken the sauce.
4. Taste and season with salt and pepper.
 PUMPKIN PANCETTA SAUCE
Yield: 4 servings

2 garlic cloves, peeled and minced

Olive oil
1 pound (454 g) chopped (1-inch, or 2.5 cm, pieces) peeled sugar or pie
pumpkin or butternut squash, or 1 cup (245 g) pumpkin purée
Vegetable broth for cooking
Juice of 1 lemon
12 ounces (340 g) pancetta or bacon, diced
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Lasagna and cannelloni
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Al dente penne (or other ridged pasta)
Cooked meats (hot)
Crespelle
Gnocchi
Rice and risotto

1. Place the garlic in a skillet with a few swirls of oil. Sauté over
medium heat for about 1 minute until fragrant and beginning to
brown.
2. Add the pumpkin (if using pumpkin purée, add it in step 6), pour in
enough broth to cover, turn the heat to low, and simmer for about 20
minutes, or until tender. Transfer the pumpkin mixture to a food
 processor or blender, or use an immersion blender, add the lemon
juice, and blend until smooth.
3. Wipe out the skillet and return it to medium heat.
4. Add the pancetta to the skillet. Cook for about 5 minutes, stirring
occasionally, until browned and crispy.
5. Stir in the puréed pumpkin, or canned pumpkin purée, and a splash
or two of broth, as needed, to adjust the consistency.
6. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.
 PUMPKIN AND PORCINI SAUCE
Yield: 4 servings

1 shallot, peeled and chopped

1½ tablespoons (21 g) butter
About 10 ounces (280 g) diced peeled sugar or pie pumpkin or butternut
squash, or 1 cup (245 g) pumpkin purée
About 10 ounces (280 g) fresh porcini mushrooms, trimmed and diced
¾ cup (180 ml) heavy cream
2 tablespoons (16 g) Soffrito (here)
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Al dente penne (or other ridged pasta)
Gnocchi
Rice and risotto

GOES WELL ON:

Cooked pasta
Crespelle
Lasagna and cannelloni
Polenta
Stuffed pasta (cheese, meat, or vegetables)

1. In a skillet over medium heat, melt the butter. Add the shallot and
cook for 2 to 3 minutes until it begins to soften and brown.
2. Add the pumpkin and a splash of water, cover the skillet, and cook
for 10 to 15 minutes (if using pumpkin purée, cook just until heated
through), stirring occasionally, or until the pumpkin is tender.
3. Add the mushrooms, turn the heat to low, and cook for 10 minutes
until the mushrooms are soft.
4. Stir the cream and soffrito into the mushroom mixture, then sprinkle
with plenty of chopped parsley.
5. Taste and season with salt and pepper and cook for 3 minutes until
the sauce comes together and is heated through.
 ZUCCHINI SAUCE
Yield: 4 servings

Salt
1 pound (454 g) zucchini, chopped
7 tablespoons (98 g) butter
½ cup (64 g) cornstarch
2½ cups (600 ml) cold milk
2 tablespoons (16 g) Soffrito (here)

BEST ON:
Lasagna and cannelloni

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked pasta (all types)
Crespelle
Eggs
Gnocchi
Polenta
Raw meats and fish: tartare and carpaccio
Rice and risotto
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. Prepare an ice bath.

2. Bring a medium-size saucepan full of salted water to a boil, add the
zucchini, and blanch for 1 minute. Drain the zucchini and place it in
the ice bath to stop the cooking. Drain again.
3. Return the saucepan to the stovetop over low heat and add the butter
to melt.
4. Using a wooden spoon, gradually stir in the cornstarch until coated
in the butter.
5. While stirring constantly, slowly trickle in the milk until completely
blended.
6. Stir in the zucchini and soffrito. Transfer the sauce to a food
processor or blender, or use an immersion blender, and blend until
smooth. Return the sauce to the pot and cook over low heat until
warm and thickened.
7. Taste and season with salt.
 ◁ ZUCCHINI, BRIE, AND PINE NUT SAUCE
Yield: 4 servings

¾ cup (105 g) pine nuts

2 salt-packed anchovies
2 shallots, peeled and chopped
About 10 ounces (280 g) zucchini, chopped
1½ tablespoons (21 g) butter
¾ cup (180 ml) heavy cream
1 cup (150 g) Brie or Camembert cheese
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Boiled potatoes
Lasagna and cannelloni
Polenta risotto

1. In a small nonstick skillet over medium-high heat, toast the pine

nuts for 2 to 3 minutes until lightly browned and fragrant. Set aside.
2. Remove any bones, heads, and tails from the anchovies and rinse
them under running water.
3. In a skillet over medium heat, melt the butter. Add the shallots and
anchovies and cook for 2 to 3 minutes, or until the shallots begin to
brown and the anchovies melt.
4. Add the zucchini, turn the heat to low, and cook for 5 minutes,
stirring occasionally.
5. Stir in the cream, the Brie in pieces, and toasted pine nuts. Cook,
stirring, until the cheese melts and the sauce is heated through.
6. Taste and season with salt and pepper.
 2
EVERYBODY LOVES
PESTO
Classic Pesto
Cream Pesto
Asparagus Pesto
Artichoke Pesto
Broad Bean, Almond, and Pine Nut Pesto
Broccoli Pesto
Sicilian Pesto
Broad Bean Pesto
 CLASSIC PESTO
Yield: 6 to 8 servings

1 handful pine nuts

1 garlic clove, peeled, or more as needed
4 ounces (112 g) grated grana (such as Asiago or Grana Padano)
2 ounces (55 g) grated Parmigiano-Reggiano or Pecorino Romano cheese
3 cups packed (120 g) Ligurian or sweet Italian basil leaves, cleaned with
dampened cloth
3 tablespoons (45 ml) olive oil
1½ tablespoons (21 g) butter, at room temperature

BEST ON:
Al dente pasta
Bruschetta and crostini
Gnocchi

GOES WELL ON:

Boiled potatoes
Cooked meats and fish (hot or cold)
Cooked vegetables
Eggs
Pasta salad
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice and risotto
Rice salad
Veloutés and cream soups

1. Place a blender container or the bowl of a food processor and blade

in the freezer for a couple of hours—the cold of the freezer plus the
 ice added in step 5 will reduce oxidation of the basil.
2. In a small nonstick skillet over medium-high heat, toast the pine
nuts for 2 to 3 minutes until lightly browned and fragrant. Set aside.
3. In the chilled blender, combine the pine nuts, garlic clove, or more
cloves to taste, cheeses, and basil leaves. Add the oil and 1 ice cube
and pulse until you have a finely chopped sauce. Transfer the pesto
to a bowl and stir in the butter until emulsified.
4. Taste and season with salt.
 ◁ CREAM PESTO
Yield: 4 to 6 servings

1 pound (454 g) fresh basil leaves

1 cup (100 g) grated grana (such as Asiago, Grana Padano, or Parmigiano-
Reggiano)
1 cup (100 g) grated Pecorino Romano cheese
¾ cup (105 g) pine nuts
¾ cup (75 g) walnuts
3 tablespoons (45 ml) heavy cream
Olive oil
Salt

BEST ON:
Cooked pasta (all types)
Cooked meats and fish (hot or cold)

GOES WELL ON:

Bruschetta and crostini
Crustaceans
Gnocchi
Pasta salad
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice salad
Stewed legumes
Veloutés and cream soups

1. In a food processor or blender, or a medium-size bowl and using an

immersion blender, combine the basil, grana, Pecorino Romano,
pine nuts, walnuts, and cream.
2. Blend quickly, drizzling in the oil until you have a pesto
consistency.
3. Taste and season with salt.
 ◁ ASPARAGUS PESTO
Yield: 4 servings

Olive oil
1 garlic clove, peeled
About 10 ounces (280 g) asparagus, cut into small pieces
¾ cup (105 g) pine nuts
½ cup (50 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
1 bunch fresh basil
Salt

BEST ON:
Al dente pasta
Rice and risotto
Stuffed pasta (cheese or vegetables)

GOES WELL ON:

Boiled potatoes
Cooked meats and fish (cold)
Eggs
Gnocchi
Lasagna and cannelloni
Pasta salad
Raw meats and fish: tartare and carpaccio
Rice salad

1. Pour a few swirls of oil into a skillet and add the garlic clove and
asparagus stalk pieces. Add enough water to just cover and cook
over medium-high heat for 2 to 3 minutes until the asparagus is
crisp-tender and most of the water has evaporated. Transfer to a
 food processor or blender, or use an immersion blender, and add the
pine nuts, grana, and basil.
2. Blend quickly, trickling in more oil until you have a pesto
consistency.
3. Taste and season with salt.
 ARTICHOKE PESTO
Yield: 4 servings

1 pound (454 g) frozen artichoke hearts

Olive oil
¾ cup (105 g) pine nuts
½ cup (50 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
1 bunch fresh basil
Salt

BEST ON:
Al dente pasta
Pasta salad

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (cold)
Cooked vegetables (served room temperature)
Gnocchi
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. Cook the artichoke hearts according to the package directions until

tender. Drain and transfer to a food processor or blender, or use an
immersion blender, add a swirl or two of oil, and blend until
smooth, adding more oil as needed.
2. Add the pine nuts, grana, and basil.
3. Blend quickly, trickling in a bit more oil until you have a pesto
consistency.
4. Taste and season with salt.
 ◁ BROAD BEAN, ALMOND, AND PINE NUT PESTO
Yield: 4 to 6 servings

8 ounces (225 g) shelled fresh broad (fava) beans

¾ cup (105 g) pine nuts
1 cup (150 g) grated ricotta salata or feta cheese
⅓ cup (48 g) peeled almonds
1 bunch fresh basil
Olive oil
Salt

BEST ON:
Pasta salad
Stuffed pasta (cheese, meat, seafood, or vegetables, served room
temperature)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (cold)
Cooked vegetables (served room temperature)
Gnocchi
Lasagna and cannelloni
Raw meats and fish: tartare and carpaccio
Rice salad

1. Prepare an ice bath.

2. Bring a saucepan full of water to a boil. Add the broad beans and
blanch for 2 minutes. Drain and transfer to the ice bath to stop the
cooking. Drain again and remove the outer skins.
3. In a small nonstick skillet over medium-high heat, toast the pine
nuts for 2 to 3 minutes until lightly browned and fragrant. Let cool
slightly, then transfer the pine nuts to a food processor or blender, or
to a medium-size bowl and use an immersion blender.
4. Add the broad beans, ricotta salata, almonds, and basil.
5. Blend quickly, trickling in the oil until you have a pesto consistency.
6. Taste and season with salt.
 ◁ BROCCOLI PESTO
Yield: 4 servings

½ cup (70 g) pine nuts

Salt
12 ounces (340 g) broccoli florets, cut into small chunks
½ cup (50 g) walnuts
1 bunch fresh basil, leaves only
½ cup (50 g) grated Parmigiano-Reggiano cheese
Olive oil

BEST ON:
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Cooked vegetables
Pasta salad

GOES WELL ON:

Eggs
Gnocchi
Rice salad
Stewed legumes
Veloutés and cream soups

1. In a small nonstick skillet over medium-high heat, toast the pine

nuts for 2 to 3 minutes until lightly browned and fragrant. Set aside.
2. Prepare an ice bath.
3. Bring a large saucepan full of salted water to a boil, add the
broccoli, and blanch for 2 to 3 minutes until crisp-tender. Drain the
broccoli and place it in the ice bath to stop the cooking. Drain the
 broccoli again and transfer it to a food processor or blender, or
return it to the bowl and use an immersion blender.
4. While blending, add the following ingredients, in this order,
blending after each addition: toasted pine nuts, walnuts, basil leaves,
cheese, and olive oil. Blend until the pesto is smooth, adding more
oil as needed.
5. Taste and season with salt.
 SICILIAN PESTO
Yield: 4 to 6 servings

4 ounces (115 g) cherry tomatoes

8 ounces (225 g) ricotta (preferably sheep’s milk)
¾ cup (105 g) pine nuts
1 cup (145 g) almonds
1 bunch fresh basil
½ cup (50 g) grated grana (such as Grana Padano or Parmigiano-Reggiano)
½ cup (50 g) grated Pecorino Romano cheese
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Pasta salad

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (served cold)
Eggs
Lasagna and cannelloni
Raw meats and fish: tartare and carpaccio
Rice salad
Stuffed pasta (meat, seafood, or vegetables)

1. Prepare an ice bath. If the tomatoes are large enough, score them
with an X on the bottom to make them easier to peel. Bring a large
pot of water to a boil, add the tomatoes, and cook for about 1
minute, or until the skins start to peel back in the place where you
 scored them. Using a slotted spoon, transfer the tomatoes to the ice
bath. When cool enough to handle, peel the tomatoes.
2. In a food processor or blender, or in a medium-size bowl using an
immersion blender, combine the tomatoes, ricotta, pine nuts,
almonds, basil, grana, and Pecorino Romano.
3. Blend quickly, trickling in the oil until you have a pesto consistency.
4. Taste and season with salt and pepper.
 ◁ BROAD BEAN PESTO
Yield: 4 servings

1 cup (170 g) shelled fresh baby broad (fava) beans

⅓ cup (33 g) grated semi-aged Pecorino Romano cheese
2 fresh mint leaves
1 garlic clove, peeled
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Pasta salad

GOES WELL ON:

Cooked meats and fish (hot or cold)
Crustaceans
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice salad
Veloutés and cream soups

1. In a food processor or blender, or in a medium-size bowl and using

an immersion blender, combine the beans, cheese, mint, and garlic.
2. Blend quickly, trickling in the oil until you have a thick, smooth
consistency, being careful not to heat the pesto while blending.
Transfer the sauce to a bowl.
3. Taste and season with salt and pepper.
 3
A TREASURY OF
TOMATO
SAUCES
Classic Tomato Sauce
Super Red Tomato Sauce
Tuscan-Style Red Tomato Sauce
Tomato Sauce with Olives, Capers, and Pine Nuts
Puttanesca Sauce
Spicy Tomato Sauce with Red Onions
Arrabbiata Sauce
Byzantium Sauce
Caprese Sauce
Spicy Tomato Sauce
Neapolitan Tomato-Basil Sauce
 ◁ CLASSIC TOMATO SAUCE
Yield: 4 servings

Olive oil
3 large garlic cloves, unpeeled
1 pound (454 g) not-too-ripe mixed fresh tomatoes (such as beefsteak,
cherry, Roma), roughly chopped
Fresh oregano leaves for seasoning
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (hot)
Crespelle
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Polenta
Stewed legumes

1. Pour a few swirls of oil into a skillet and add the unpeeled garlic
cloves. Sauté over medium heat for 2 to 3 minutes until they soften
and begin to brown. Crush the garlic with a wooden spoon, stir it
into the oil to flavor it, then remove and discard the garlic.
2. Add the tomatoes to the skillet and sauté for 5 minutes, stirring to
help break up the tomatoes.
3. Sprinkle with oregano to taste and stir to combine.
4. Taste and season with salt and pepper.
 SUPER RED TOMATO SAUCE
Yield: 4 servings

1 pound (454 g) fresh San Marzano or Roma tomatoes, or 1 (14.5-ounce, or

410 g) can whole peeled San Marzano tomatoes
Olive oil
2 large garlic cloves, unpeeled
½ cup (130 g) tomato paste
1 cup (240 ml) water, divided, plus more as needed
1 cup (250 g) tomato purée
1 bunch fresh basil, chopped
Salt and fresh-cracked black pepper

BEST ON:
Everything

GOES WELL ON:

Everything

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and cut them into strips.
2. Pour a few generous swirls of oil into a saucepan and add the
unpeeled garlic cloves. Sauté over medium heat for 2 to 3 minutes
until softened and beginning to brown. Crush the garlic with a
wooden spoon, stir it into the oil to flavor it, then remove and
discard the garlic.
3. In a small bowl, stir together the tomato paste and ½ cup (120 ml) of
water until the tomato paste dissolves. Add it to the saucepan, along
with the tomatoes and tomato purée.
4. Stir the basil into the sauce with the remaining ½ cup (120 ml) of
water. Cover the pan loosely and simmer for 1 hour, adding more
water if the sauce become dry.
5. Taste and season with salt and pepper.
 ◁ TUSCAN-STYLE RED TOMATO SAUCE
Yield: 4 servings

1 pound (454 g) fresh San Marzano or Roma tomatoes, or 1 (14.5-ounce, or

410 g) can whole peeled San Marzano tomatoes
2 large red onions, thinly sliced
Olive oil
2 fresh bay leaves
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Cooked meats and fish (hot)
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Crustaceans
Eggs
Gnocchi
Lasagna and cannelloni
Polenta
Raw meats and fish: tartare and carpaccio
Stewed legumes

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and cut them into strips.
2. Add the onions to a large skillet. Pour in a few swirls of oil and add
the bay leaves. Sauté over medium heat for about 5 minutes until the
onions begin to soften.
3. Stir in the tomatoes, turn the heat to low, and simmer the sauce for
about 20 minutes until thickened, stirring occasionally to help break
up the tomatoes. Remove and discard the bay leaves.
4. Taste and season with salt and pepper and finish with a drizzle of
oil.
 TOMATO SAUCE WITH OLIVES, CAPERS, AND
PINE NUTS
Yield: 4 to 6 servings

¾ cup (105 g) pine nuts

1 pound (454 g) fresh
San Marzano or Roma tomatoes, or 1 (14.5-ounce, or 410 g) can whole
peeled San Marzano tomatoes
Olive oil
1 red onion, thinly sliced
1 bunch fresh basil, coarsely chopped
2 tablespoons (18 g) salt-packed capers, rinsed and coarsely chopped
1 cup pitted green olives, coarsely chopped
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked vegetables
Gnocchi
Pizza, focaccia, piadina
Polenta
Stewed legumes
1. In a small nonstick skillet over medium-high heat, toast the pine
nuts for 2 to 3 minutes until lightly browned and fragrant. Set aside.
2. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and cut them into strips.
3. Pour a few swirls of oil into a saucepan and add the onion. Sauté
over medium heat for about 5 minutes until the onion softens and
begins to brown.
4. Add the tomatoes and simmer for 15 minutes, stirring occasionally.
Transfer to a food processor or blender, or use an immersion
blender, and blend until smooth. Return the sauce to the pan.
5. Add the basil, capers, and olives to the sauce. Stir in the soffrito.
Cook for 5 minutes to warm through and thicken slightly. Stir in the
pine nuts. Taste and season with salt and pepper.
 ◁ PUTTANESCA SAUCE
Yield: 2 to 4 servings

Olive oil
4 garlic cloves, peeled
4 oil-packed anchovy fillets, chopped, or 2 teaspoons anchovy paste
¾ cup (75 g) pitted Gaeta olives or other black olives, chopped
¼ cup (33 g) Soffrito (here)
1 tablespoon (9 g) salt-packed capers, rinsed
8 ounces (225 g) peeled whole tomatoes, fresh or canned
1 tablespoon (4 g) fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Eggs
Gnocchi
Lasagna and cannelloni

1. Pour a few swirls of oil into a skillet and add the garlic cloves. Sauté
over medium heat for 2 to 3 minutes until softened and browned.
2. Add the anchovies to the skillet. Cook, stirring with a wooden spoon
until they have melted.
3. Add the olives to the skillet, along with the soffrito and capers. Stir
to combine.
4. Add the tomatoes. Turn the heat to low and gently simmer for 20
minutes, stirring occasionally to break up the tomatoes, until the
sauce is slightly thickened. Stir in the parsley.
5. Taste and season with salt and pepper.
 SPICY TOMATO SAUCE WITH RED ONIONS
Yield: 6 servings

1⅓ pounds (605 g) fresh San Marzano or Roma tomatoes, or about 8 whole

peeled San Marzano tomatoes from a 28-ounce (794 g) can (saving the
remaining canned tomatoes for another use)
Olive oil
1⅓ pounds (605 g) red onions, thinly sliced
1 bunch fresh thyme, stems removed
¼ cup (33 g) Soffrito (here)
1 teaspoon red pepper flakes, plus more as needed
Salt

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Cooked vegetables
Crespelle
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Stewed legumes
1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and cut them into strips.
2. Pour a few swirls of oil into a saucepan and add the onions and
thyme. Sauté over medium heat for 10 minutes until softened and
translucent.
3. Stir in the tomatoes, soffrito, and red pepper flakes. Simmer for 30
minutes, stirring occasionally to help break up the tomatoes, adding
a little water if the sauce becomes dry.
4. Taste and season with salt and add more red pepper flakes to taste.
 ARRABBIATA SAUCE
Yield: 4 servings

1 pound (454 g) fresh tomatoes, or 1 (14.5-ounce, or 410 g) can whole

peeled tomatoes
Olive oil
2 large garlic cloves, crushed
1 to 2 teaspoons red pepper flakes, plus more as needed
¾ cup (75 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Salt and black pepper

BEST ON:
Al dente penne pasta (or other ridged pasta)
Lasagna and cannelloni

GOES WELL ON:

Cooked meats (hot; such as beef, chicken, or pork)
Crespelle
Eggs
Gnocchi
Pizza, focaccia, piadina
Polenta
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)
Veloutés and cream soups

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
 cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and dice them.
2. Pour a few swirls of oil into a nonstick skillet. Add the garlic cloves
and red pepper flakes to taste and sauté over medium heat for 1 to 2
minutes until softened and fragrant, being careful not to burn the
garlic.
3. Add the tomatoes and cook for 1 minute.
4. Stir in the cheese. If the sauce is for a pasta, add the cheese after
dressing the pasta.
5. Taste and season with salt and pepper, adding more red pepper
flakes for a spicier sauce. Remove and discard the garlic, then serve.
 ◁ BYZANTIUM SAUCE
Yield: 4 to 6 servings

1⅓ pounds (605 g) cherry tomatoes, roughly chopped

2 cups (490 g) Tomato Sauce (here), or store-bought
¼ cup (60 ml) olive oil, plus more as needed
2 bunches fresh basil, finely chopped with stems removed
4 garlic cloves, peeled and minced
Salt
Red pepper flakes for seasoning

BEST ON:
Al dente pasta
Bruschetta and crostini
Cooked meats (cold)
Pasta salad
Pizza, focaccia, piadina

GOES WELL ON:

Cooked fish (cold)
Eggs
Gnocchi
Polenta
Raw meats and fish: tartare and carpaccio
Veloutés and cream soups

1. In a large bowl, stir together the chopped tomatoes and tomato

sauce.
2. Slowly pour in the oil in a steady stream, stirring to blend, until the
mixture is emulsified.
3. Stir in the basil and garlic.
4. Taste and season with salt and red pepper flakes and drizzle with
more oil, if desired.
 ◁ CAPRESE SAUCE
Yield: 4 to 6 servings

1 pound (454 g) cherry tomatoes, diced

About 10 ounces (280 g) fresh mozzarella cheese, diced
Olive oil
Salt and fresh-cracked black pepper
1 bunch fresh basil

BEST ON:
Al dente pasta
Bruschetta and crostini
Gnocchi

GOES WELL ON:

Cooked meats and fish (cold)
Eggs
Pasta salad
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice and risotto
Rice salad

1. Place the tomatoes in a colander set over a bowl and let drain for 20
minutes.
2. Place the mozzarella in another colander set over a bowl and let
drain for 20 minutes.
3. In a medium-size bowl, gently stir together the drained cherry
tomatoes and mozzarella.
4. Season with a generous drizzle or two of oil and salt and pepper to
taste.
5. Tear the basil leaves into pieces and stir them into the sauce.
 SPICY TOMATO SAUCE
Yield: 4 servings

1 pound (454 g) fresh tomatoes, or 1 (14.5-ounce, or 410 g) can whole

peeled tomatoes
Olive oil
1 fresh hot chile pepper (such as habanero or Scotch bonnet), seed and
diced
1 large white onion, minced
3 garlic cloves, peeled and minced
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (all types)
Pizza, focaccia, piadina
Stuffed pasta (cheese, meat, seafood, or vegetables)
GOES WELL ON:
Boiled potatoes
Cooked meats and fish (hot or cold)
Cooked vegetables
Crustaceans
Eggs
Gnocchi
Lasagna and cannelloni
Pasta salad
Polenta
Raw meats and fish: tartare and carpaccio
Rice and risotto
Rice salad

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes.
2. Pour a few swirls of oil into a saucepan and add the tomatoes, chile
to taste, onion, and garlic. Cook over low heat for 15 minutes until
the vegetables are soft and the sauce is thickened, stirring
occasionally to break up the tomatoes.
3. Stir in the parsley.
4. Taste and season with salt and pepper.
 ◁ NEAPOLITAN TOMATO-BASIL SAUCE
Yield: 4 servings

1 pound (454 g) fresh San Marzano or Roma tomatoes, or 1 (14.5-ounce, or

410 g) can whole peeled San Marzano tomatoes
Olive oil
2 large garlic cloves, unpeeled
Salt and fresh-cracked black pepper
1 bunch fresh basil

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Bruschetta and crostini
Cooked meats and fish (hot or cold)
Crespelle
Crustaceans
Egg pasta dressed
Gnocchi
Lasagna and cannelloni
Pasta salad
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
 Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and cut them into strips.
2. Pour a few swirls of oil into a saucepan and add the unpeeled garlic
cloves. Sauté over medium heat for 2 to 3 minutes until softened and
browned, being careful not to burn the garlic. Crush the garlic with a
wooden spoon, stir it into the oil to flavor it, then remove and
discard the garlic.
3. Add the tomatoes, turn the heat to low, and simmer for 25 minutes,
stirring occasionally to help break up the tomatoes.
4. Taste and season with salt and pepper.
5. Chop the basil and stir it into the sauce. Finish with a drizzle of oil.
 4
CHEESE
SAUCES AND
EGG SAUCES
Checca Mozzarella Sauce
Brie, Zucchini Blossom, and Anchovy Sauce
Spicy Six-Cheese Sauce
Four-Cheese Sauce
Brie and Pepper Sauce
Grana and Speck Sauce
Gorgonzola and Walnut Sauce
Gorgonzola and Pear Sauce
Ricotta Sauce
Ricotta and Salami Sauce
Simple Cheese and Eggs
Tomato Omelet Sauce
Fried Egg Sauce
Hard-Boiled Egg Sauce
 ◁ CHECCA MOZZARELLA SAUCE
Yield: 6 servings

8 ounces (225 g) mozzarella cheese, cubed

5⅓ ounces (151 g) caciotta or Pecorino Romano cheese, cubed
Olive oil
Salt and fresh-cracked black pepper
5 fresh red oxheart or beefsteak tomatoes, cubed
1 bunch fresh basil, chopped

BEST ON:
Al dente pasta
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Cooked vegetables
Gnocchi
Pizza, focaccia, piadina

1. Place the mozzarella and caciotta in a large bowl.

2. Season with a few swirls of oil and salt and pepper to taste.
3. Add the tomatoes to the mozzarella and caciotta.
4. Add the basil to the sauce. Gently stir to combine.
5. Taste and season with more oil, salt, and pepper, as needed.
 BRIE, ZUCCHINI BLOSSOM, AND ANCHOVY
SAUCE
Yield: 4 to 6 servings

3 salt-packed anchovies, or 1½ teaspoons anchovy paste

1½ tablespoons (21 g) butter
2 shallots, peeled and chopped
About 10 ounces (280 g) zucchini blossoms, coarsely chopped
¾ cup (180 ml) heavy cream
8 ounces (225 g) Brie cheese
Salt and fresh-cracked black pepper

BEST ON:
Al dente penne (or other ridged pasta)
Pizza, focaccia, piadina

GOES WELL ON:

Bruschetta and crostini
Cooked meat and fish (hot or cold)
Cooked pasta (any type)
Cooked vegetables
Gnocchi
Lasagna and cannelloni
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. Remove any bones, heads, and tails from the anchovies and rinse
them under running water.
2. In a skillet, melt the butter over medium heat. Add the shallots and
anchovies and cook for 3 to 4 minutes, stirring occasionally, until
the shallots begin to brown.
3. Add the zucchini blossoms, turn the heat to low, and cook for 2
minutes. Transfer the mixture to a food processor or blender, or use
an immersion blender, and blend until smooth.
4. Pour in the cream, add the Brie in pieces, and blend again until
mostly smooth.
5. Return the sauce to the pan over low heat and let the cheese melt
and the sauce thicken for about 5 minutes.
6. Taste and season with salt and pepper.
 SPICY SIX-CHEESE SAUCE
Yield: 4 to 6 servings

3½ ounces (100 g) Gruyère cheese, grated

3 ounces (85 g) smoked provola or provolone cheese, grated
3 ounces (85 g) Pecorino Romano cheese, grated
3 ounces (85 g) mozzarella cheese, grated
1¾ ounces (49 g) fontina cheese, grated
1½ ounces (43 g) grana (such as Asiago or Parmigiano-Reggiano), grated
3 tablespoons (42 g) butter
1⅔ cups (400 ml) milk
1 tablespoon (15 ml) Cognac
Ground cinnamon for seasoning
Garlic cloves, crushed, for seasoning
Freshly grated nutmeg for seasoning
Salt

BEST ON:
Cooked pasta (all types)
Gnocchi
Rice and risotto
GOES WELL ON:
Boiled potatoes
Bruschetta and crostini
Cooked meats (hot)
Cooked vegetables
Crespelle
Lasagna and cannelloni
Polenta

1. Transfer the cheeses to a saucepan.

2. Add the butter and pour in the milk and Cognac. Cook over low heat
until the cheeses melt and the sauce comes together, stirring
occasionally.
3. Taste and season with cinnamon, crushed garlic cloves, grated
nutmeg, and salt.
 ◁ FOUR-CHEESE SAUCE
Yield: 4 to 6 servings

3½ ounces (100 g) Gruyère cheese, grated

3½ ounces (100 g) fontina cheese, grated
3½ ounces (100 g) grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano), grated
3 ounces (85 g) sharp provolone cheese, grated
3½ tablespoons (49 g) butter
1⅔ cups (400 ml) milk

BEST ON:
Cooked pasta (all types)
Gnocchi
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats (hot)
Cooked vegetables
Crespelle
Lasagna and cannelloni
Polenta

1. Transfer the cheeses to a small saucepan.

2. Add the butter and pour in the milk. Cook over low heat until the
cheeses melt and the sauce comes together, stirring occasionally.
3. If desired, this sauce can be enriched, off the heat, with fresh-
cracked black pepper, crushed Sichuan peppercorns, grated walnuts,
ground cinnamon, ground cloves, and other spices you prefer.
 BRIE AND PEPPER SAUCE
Yield: 4 to 6 servings

12 ounces (340 g) Brie cheese, finely chopped

1½ cups (360 ml) heavy cream
½ cup (120 ml) milk
3 tablespoons (42 g) butter
Ground white pepper

BEST ON:
Al dente penne (or other ridged pasta)
Gnocchi
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked vegetables
Crespelle
Eggs
Lasagna and cannelloni
Pizza, focaccia, piadina
Stuffed pasta (cheese or vegetables)

1. Transfer the brie to a saucepan.

2. Pour in the cream and milk and add the butter. Cook over low heat
for about 5 minutes until the cheese melts and the sauce thickens.
3. Taste and season generously with white pepper.
 GRANA AND SPECK SAUCE
Yield: 4 to 6 servings

12 ounces (340 g) grated grana (such as Asiago, Parmigiano-Reggiano, or

Pecorino Romano)
3 tablespoons (42 g) butter
1½ cups (360 ml) heavy cream
½ cup (120 ml) milk
1 (8-ounce, or 225 g) piece speck, prosciutto, or bacon, finely chopped
Fresh-cracked pepper

BEST ON:
Al dente penne (or other ridged pasta)
Gnocchi

GOES WELL ON:

Boiled potatoes
Cooked pasta (all types)
Cooked vegetables
Crespelle
Lasagna and cannelloni
Polenta
Rice and risotto

1. In a small saucepan, stir together the grana, butter, cream, and milk.
Cook over low heat for about 10 minutes, stirring occasionally, until
the sauce is heated and smooth.
2. Stir in the speck and cook for 1 to 2 minutes more to warm it.
3. Taste and season generously with pepper.
 ◁ GORGONZOLA AND WALNUT SAUCE
Yield: 4 to 6 servings

12 ounces (340 g) Gorgonzola cheese, finely chopped

1 cup (100 g) shelled walnuts, coarsely chopped
¾ cup (180 ml) heavy cream
½ cup (120 ml) milk
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Cooked beef (hot)

GOES WELL ON:

Bruschetta and crostini
Cooked vegetables
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stuffed pasta (cheese or vegetables)

1. Add the gorgonzola and walnuts to a small saucepan and pour in the
cream and milk. Cook over low heat until the cheese melts, then
simmer for about 5 minutes to thicken the sauce.
2. Taste and season with salt and generously with pepper.
 ◁ GORGONZOLA AND PEAR SAUCE
Yield: 4 to 6 servings

12 ounces (340 g) Gorgonzola cheese, finely chopped

¾ cup (94 g) coarsely chopped peeled pear
¾ cup (180 ml) heavy cream
½ cup (120 ml) milk
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Cooked beef (hot)

GOES WELL ON:

Bruschetta and crostini
Cooked vegetables
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stuffed pasta (cheese or vegetables)

1. Add the Gorgonzola to a small saucepan.

2. Add the chopped pears and pour in the cream and milk. Cook over
low heat until the cheese melts, then simmer for about 5 minutes to
thicken the sauce.
3. Taste and season with salt and generously with pepper.
 ◁ RICOTTA SAUCE
Yield: 6 to 8 servings

1½ cups (150 g) walnuts or hazelnuts, finely chopped

1 pound (454 g) ricotta cheese (preferably sheep’s milk)
Salt and fresh-cracked black pepper
Olive oil

BEST ON:
Bruschetta and crostini
Veloutés and cream soups

GOES WELL ON:

Gnocchi
Lasagna and cannelloni
Pasta salad
Pizza, focaccia, piadina

1. Place the walnuts in a medium-size bowl.

2. Add the ricotta. Season with salt and pepper to taste and a generous
drizzle of oil.
3. Whisk vigorously until blended.
 ◁ RICOTTA AND SALAMI SAUCE
Yield: 4 to 6 servings

1 pound (454 g) ricotta (preferably sheep’s milk)

1 bunch fresh parsley, finely chopped
⅔ cup (100 g) salami
Fresh-cracked black pepper

BEST ON:
Lasagna and cannelloni

GOES WELL ON:

Al dente pasta
Bruschetta and crostini
Eggs
Gnocchi
Pizza, focaccia, piadina
Veloutés and cream soups

1. Place the salami in a food processor and pulse until finely chopped.
2. In a large bowl, combine the ricotta, parsley, and salami. Season
with pepper.
3. Whisk vigorously until combined and creamy.
 SIMPLE CHEESE AND EGGS
Yield: 4 servings

2 tablespoons (30 ml) olive oil

2 garlic cloves, unpeeled
¾ cup (75 g) grated Pecorino Romano cheese
4 large eggs
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Gnocchi
Rice

1. In a skillet over medium heat, combine the oil and unpeeled garlic
cloves. Cook for 2 to 3 minutes, stirring occasionally, until softened
and golden brown. Smash the garlic cloves, then remove and discard
them.
2. In a large bowl, beat the eggs and season with salt and pepper to
taste.
3. Whisk in the cheese and garlic oil until blended.
4. When dressing the hot pasta with the sauce, which will cook the
eggs gently from its residual heat, add about ½ cup (120 ml) of the
pasta cooking water, as needed, for a creamier texture. If you’re
concerned about uncooked egg, combine everything in the skillet
and cook gently over low heat for about 1 minute, stirring
constantly, to cook the egg.
 TOMATO OMELET SAUCE
Yield: 4 to 6 servings

6 eggs
1 bunch fresh chives, finely chopped
4 ounces (115 g) cherry tomatoes, finely chopping
8 ounces (225 g) string cheese, cubed
4 ounces (115 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Freshly grated nutmeg for seasoning
Olive oil
2 tablespoons (16 g) Soffrito (here)
2¼ cups (563 g) tomato purée
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Crespelle

GOES WELL ON:

Boiled potatoes
Cooked meats (cold)
Eggs
Gnocchi
Lasagna and cannelloni
Pasta salad
Polenta
Raw meats and fish: tartare and carpaccio
Rice and risotto
Stuffed pasta (cheese, meat, or vegetables)
1. In a large bowl, whisk the eggs until blended. Add the chives, cherry
tomatoes, string cheese, and grana. Season with a pinch of nutmeg
and salt and pepper to taste and whisk to combine.
2. Pour a few swirls of oil into a skillet, tilting the pan to coat the
bottom. Pour in the beaten egg mixture and cook over medium heat
until the eggs are set. Gently flip the omelet and cook until the other
side is set. Remove from the pan, let cool, and cut the omelet into
strips.
3. Place the soffrito in a saucepan and pour the tomato purée over it.
Add the omelet strips. Cook over high heat for 10 minutes, stirring
frequently, to reduce and thicken the sauce.
4. Taste and season with salt and pepper.
 ◁ FRIED EGG SAUCE
Yield: 6 to 8 servings

6 eggs
1 bunch fresh chives, finely chopped
2 tablespoons (16 g) Soffrito (here)
2 cups (230 g) cubed string cheese
1 cup (100 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Freshly grated nutmeg for seasoning
Salt and fresh-cracked black pepper
Olive oil
½ cup (120 ml) heavy cream
1 cup (100 g) stracchino cheese
½ pint (341 g) cherry tomatoes, finely chopped

BEST ON:
Bruschetta and crostini

GOES WELL ON:

Cooked vegetables
Pasta salad
Pizza, focaccia, piadina
Rice and risotto
Rice salad

1. In a large bowl, whisk the eggs. Add the chives, soffrito, string
cheese, and grana. Season with a pinch of nutmeg and salt and
pepper to taste. Whisk again to combine.
2. Brush a large skillet with a little oil and pour in the beaten egg
mixture. Cook over medium heat while stirring gently until creamy
and slightly set.
3. Stir in the cream and stracchino cheese and finish cooking to your
desired doneness. Garnish with cherry tomatoes.
 ◁ HARD-BOILED EGG SAUCE
Yield: 4 servings

2 salt-packed anchovies
6 hard-boiled eggs
1 tablespoon (9 g) brined capers, drained and chopped
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Cooked meats or fish (hot or cold)
Cooked vegetables

GOES WELL ON:

Bruschetta and crostini
Pasta salad
Rice salad

1. Remove any bones, heads, and tails from the anchovies and rinse
them under running water. Chop and set aside.
2. Peel the eggs, halve them, and scoop the yolks into a fine-mesh
sieve set over a bowl. With the back of a spoon, push the egg yolks
through the sieve. Transfer the egg yolks to a food processor or
blender, or use an immersion blender. Slowing pouring in the oil
(this may take up to 1 cup, or 240 ml, or more), blend until you have
a smooth, creamy sauce. Transfer the sauce to a bowl.
3. Chop the egg whites very finely and add them to the sauce, along
with the capers and anchovies. Whisk vigorously to combine.
4. Taste and season with salt and pepper.
 5
ALL KINDS OF
RAGÙS
Ragù of Baked Onions
Cauliflower Ragù
Red Mushroom Ragù
Romanesco Ragù
Ragù of Cavolo Broccolo and Chestnuts
White Vegetable Ragù
Red Vegetable Ragù
Scottiglia Ragù
Rich Ragù of Vegetables and Provola Cheese
Gorgonzola Omelet Ragù
Chickpea and Sausage Ragù
Salmon Ragù
White Fish Ragù
Shrimp and Porcini Ragù
White Sardine Ragù
Red Ragù of Shrimp
White Ragù of Razor Clams
Red Ragù of Razor Clams
Lobster Ragù
Chicken Ragù
Farmer’s Chicken and Sausage Ragù
Turkey Ragù with Yellow Peppers
Duck Ragù
Classic Ragù
Rich and Meaty Ragù
Berlin-Style Fricassee Ragù
Braised Beef Ragù with Red Wine
Beef Ragù Pizzaiola Style
Neapolitan Ragù Genovese Style
Sausage Ragù
Oxtail Ragù
Ragù of Osso Buco
Skirt Steak Ragù
Ragù of Filet Mignon with Montalcino Red Wine
Meatball Ragù
Neapolitan Ragù
Ragù of Pork Cheek with Nebbiolo Wine
Ragù of Pork Cheek alla Cacciatora
Red Ragù of Pork Chops
Red Lamb Ragù

Ù
 RAGÙ OF BAKED ONIONS
Yield: 4 servings

4 large red onions

Coarse salt
¼ cup (33 g) Soffrito (here)
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Boiled potatoes
Cooked meats and fish (hot)
Lasagna and cannelloni

GOES WELL ON:

Bruschetta and crostini
Cooked vegetables
Crespelle
Eggs
Pizza, focaccia, piadina
Veloutés and cream soups

1. Preheat the oven to 350°F (180°C, or gas mark 4).

2. Trim the onions without peeling them. Sprinkle a baking sheet with
coarse salt, place the onions on it, and bake for 30 minutes.
3. Lower the oven temperature to 300°F (150°C, or gas mark 2) and
bake the onions until tender (cook time will vary based on the size
of the onions you use).
4. Remove the onions from the oven. When cool enough to handle,
peel and chop them. Transfer the onions to a medium-size bowl and
 stir in the soffrito and a few swirls of oil.
5. Taste and season with salt and pepper.
 ◁ CAULIFLOWER RAGÙ
Yield: 4 to 6 servings

Olive oil
1 (about 2-pound, or 908 g) head cauliflower, coarsely chopped into florets
1 white onion, finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
¼ cup (34 g) pine nuts
¼ cup (35 g) raisins
¼ cup (33 g) Soffrito (here)
2 cups (480 ml) water, plus more as needed
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Raw meats and fish: tartare and carpaccio
Stewed legumes
Veloutés and cream soups

1. Pour a few swirls of oil into a large skillet and add the cauliflower,
onion, and chile. Cook over medium heat for 5 to 8 minutes until the
vegetables begin to soften and brown.
2. Stir in the pine nuts, raisins, and soffrito. Pour in the water and
cook, uncovered, for about 15 minutes until the cauliflower is tender
 and the sauce is thickened, adding more water if the sauce becomes
dry, and stirring occasionally.
3. Taste and season with salt and pepper.
 ◁ RED MUSHROOM RAGÙ
Yield: 4 servings

Olive oil
1 leek, trimmed and chopped
1 pound (454 g) mixed fresh mushrooms (such as cremini, oyster, porcini,
white button), trimmed and diced
1½ cups (375 g) tomato purée
2 tablespoons (16 g)
Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Al dente pasta
Rice and risotto

GOES WELL ON:

Boiled potatoes
Cooked meats or fish (hot or cold)
Crespelle
Gnocchi
Pasta salad
Pizza, focaccia, piadina
Polenta
Raw meats and fish: tartare and carpaccio
Stuffed pasta (cheese, meat, seafood, or vegetables)
Veloutés and cream soups

1. Pour a few swirls of oil in a large skillet and add the leek. Sauté over
medium heat for 4 to 5 minutes until the leek softens and begins to
 brown.
2. Add the mushrooms in a single layer, turn the heat to low, and cook
for 5 minutes.
3. Stir in the tomato purée and soffrito, and cook over low heat for
about 20 minutes, stirring occasionally, until the sauces reduces a bit
and thickens.
4. Taste and season with salt and pepper, then sprinkle with the
chopped parsley.

Ù
 ROMANESCO RAGÙ
Yield: 6 to 8 servings

Olive oil
1 white onion, finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
About 5 ounces (140 g) pancetta or bacon, diced
¼ cup (33 g) Soffrito (here)
1 (about 2-pound, or 908 g) head Romanesco (Roman cauliflower), finely
chopped into florets
1 cup (240 ml) water, plus more as needed
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Rice and risotto
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crustaceans
Raw meats and fish: tartare and carpaccio

1. Pour a few swirls of oil into a nonstick skillet and add the onion and
chile. Sauté over medium heat for 3 to 5 minutes until softened and
beginning to brown.
2. Add the pancetta and sauté for 2 minutes.
3. Stir in the soffrito and Romanesco, pour in the water, and cook for
about 15 minutes until the Romanesco is soft and the sauce comes
together, adding more water if the sauce becomes dry.
4. Taste and season with salt and pepper.

Ù
 RAGÙ OF CAVOLO BROCCOLO AND CHESTNUTS
Yield: 6 to 8 servings

12 ounces (340 g) chestnuts

Salt and ground white pepper
Olive oil
1 white onion, finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
About 5 ounces (140 g) pancetta or bacon, diced
1 (about 2-pound, or 908 g) head cavolo broccolo (sprouting broccoli) or
Chinese broccoli, coarsely chopped
2 tablespoons (16 g) Soffrito (here)
1 cup (240 ml) water, plus more as needed

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)

GOES WELL ON:

Cooked meats and fish (hot or cold)
Cooked vegetables
Crustaceans
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice and risotto
Veloutés and cream soups

1. Using the tip of a sharp knife, score the chestnuts with an X on the
bottom.
2. Bring a large pot of salted water to a boil, add the chestnuts, and
cook for about 40 minutes until the chestnuts are soft. Drain the
chestnuts, let cool slightly, then remove them from their shells and
skins. Coarsely chop the nuts.
3. Pour a few swirls of oil into nonstick skillet and add the onion and
chile. Sauté over medium heat for 3 to 5 minutes until softened and
beginning to brown.
4. Add the diced pancetta and cook for 3 to 4 minutes until it begins to
render its fat and crisp around the edges.
5. Add the sprouting broccoli, soffrito, and chopped chestnuts. Pour in
the water and cook for about 15 minutes until the sprouting broccoli
is soft and the sauce comes together, adding more water if the sauce
becomes dry.
6. Taste and season with salt and white pepper.

Ù
 WHITE VEGETABLE RAGÙ
Yield: 8 to 10 servings

Olive oil
1 pound (454 g) celery, diced
1 pound (454 g) carrots, diced
8 ounces (225 g) zucchini, diced
8 ounces (225 g) yellow bell pepper, diced
4 ounces (115 g) red onions, diced
4 ounces (115 g) white onions, diced
2 garlic cloves, peeled
1 bunch fresh parsley, chopped
¼ cup (33 g) Soffrito (here)
¾ cup (180 ml) vegetable broth for cooking
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni
Stuffed pasta (cheese, meat, seafood, or vegetables)
GOES WELL ON:
Cooked meats and fish (hot)
Crespelle
Crustaceans
Gnocchi
Pasta salad
Polenta
Rice and risotto
Rice salad
Veloutés and cream soups

1. Pour a few generous swirls of oil into a large skillet and add the
diced vegetables, half of the parsley, and garlic. Sauté over medium
heat for about 5 minutes until the vegetables begin to soften and
brown. The vegetables should be “al dente,” so be careful not to
overcook them.
2. Stir in the soffrito.
3. Adding broth a ladleful at a time, cook until much of the broth is
absorbed by the vegetables, the vegetables are softened but still al
dente, and the sauce is thick and luscious.
4. Taste and season with salt and pepper, then sprinkle with the
remaining chopped parsley.

Ù
 RED VEGETABLE RAGÙ
Yield: 8 to 10 servings

Olive oil
1 pound (454 g) celery, diced
1 pound (454 g) carrots, diced
8 ounces (225 g) zucchini, diced
8 ounces (225 g) red bell pepper, diced
8 ounces (225 g) cauliflower florets, diced
4 ounces (115 g) red onions, diced
4 ounces (115 g) white onions, diced
2 garlic cloves, peeled and diced
1 bunch fresh parsley, chopped
1 pound (454 g) cherry tomatoes, finely chopped
2 tablespoons (16 g) Soffrito (here)
¾ cup (180 ml) vegetable broth for cooking
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni
Stuffed pasta (cheese, meat, seafood, or vegetables)
GOES WELL ON:
Cooked meats and fish (hot)
Cooked vegetables
Crespelle
Crustaceans
Gnocchi
Polenta
Rice and risotto
Veloutés and cream soups

1. Pour a few generous swirls of oil into a large skillet and add the
diced vegetables and half of the parsley. Sauté over medium heat for
about 5 minutes until the vegetables begin to soften and brown. The
vegetables should be “al dente,” so be careful not to overcook them.
2. Stir in the tomatoes and soffrito.
3. Adding broth a ladleful at a time, cook until much of the broth is
absorbed by the vegetables, the vegetables are softened but still al
dente, and the sauce is thick and luscious.
4. Taste and season with salt and pepper, then sprinkle with the
remaining chopped parsley.

Ù
 SCOTTIGLIA RAGÙ
Yield: 6 to 8 servings

Olive oil
2 large carrots, finely chopped
1 red onion, finely chopped
1 celery stalk, finely chopped
1 bunch fresh parsley, finely chopped
2 fresh chile peppers (such as serrano or jalapeño), destemmed, seeded and
finely chopped
3 pounds (1.3 kg) mixed meats (such as beef, chicken, pork, veal), diced
½ cup (120 ml) red wine
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
½ cup (120 ml) beef stock
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Gnocchi
Polenta
GOES WELL ON:
Boiled potatoes
Bruschetta and crostini
Crespelle
Eggs
Lasagna and cannelloni
Pizza, focaccia, piadina
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)
Veloutés and cream soups

1. Pour a few generous swirls of oil into a large saucepan and add the
carrots, onion, celery, parsley, and chiles. Sauté over medium heat
for about 5 minutes until softened and beginning to brown.
2. Add the meats, turn the heat to high, and let cook for 10 minutes to
brown, stirring occasionally.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Meanwhile, in a small bowl, stir together the tomato paste and water
until the tomato paste dissolves. Add it to pan, along with the stock
and soffrito. Cover the pan and cook for 3 hours until you have a
thick sauce, stirring occasionally, and adding a little water if the
sauce becomes dry.
5. Taste and season with salt and pepper.

Ù
 RICH RAGÙ OF VEGETABLES AND PROVOLA
CHEESE
Yield: 8 to 10 servings

Olive oil
1 pound (454 g) celery, diced
1 pound (454 g) carrots, diced
8 ounces (225 g) cherry tomatoes, diced
8 ounces (225 g) zucchini, diced
4 ounces (115 g) red onions, diced
4 ounces (115 g) white onions, diced
⅔ cup (100 g) sliced green bell pepper, diced
⅔ cup (100 g) sliced red bell pepper, diced
⅔ cup (100 g) sliced yellow bell pepper, diced
2 garlic cloves, peeled and diced
1 bunch fresh parsley, chopped
2 tablespoons (16 g) Soffrito (here)
¾ cup (180 ml) vegetable broth
Salt and fresh-cracked black pepper
About 10 ounces (280 g) smoked provola cheese, chopped

BEST ON:
Al dente pasta
Lasagna and cannelloni
GOES WELL ON:
Boiled potatoes
Eggs
Gnocchi
Pasta salad
Polenta
Rice and risotto
Veloutés and cream soups

1. Pour a few generous swirls of oil into a large skillet and add the
diced vegetables and parsley. Sauté over medium heat for about 5
minutes until the vegetables begin to soften and brown. The
vegetables should be “al dente,” so be careful not to overcook them.
2. Stir in the soffrito.
3. Adding broth a ladleful at a time, cook until the broth is mostly
absorbed, the vegetables are softened, but still al dente, and the
sauce is thick and luscious.
4. Taste and season with salt and pepper.
5. Scatter the provola over the sauce, then stir to incorporate it into the
sauce.

Ù
 GORGONZOLA OMELET RAGÙ
Yield: 4 to 6 servings

6 eggs
1 bunch fresh chives, finely chopped
8 ounces (225 g) Gorgonzola cheese, diced
4 ounces (115 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Freshly grated nutmeg for seasoning
Salt and fresh-cracked black pepper
Olive oil
½ cup (120 ml) heavy cream

BEST ON:
Boiled potatoes
Cooked pasta (all types)
Cooked vegetables
Eggs

GOES WELL ON:

Cooked meats (cold)
Crespelle
Gnocchi
Lasagna and cannelloni
Polenta
Raw meats and fish: tartare and carpaccio
Stuffed pasta (cheese, meat, or vegetables)

1. In a large bowl, whisk the eggs until blended. Add the chives,
Gorgonzola, and grana. Season with a pinch of nutmeg and salt and
pepper to taste and whisk to combine.
2. Pour a few swirls of oil into a skillet, tilting the pan to coat the
bottom. Pour in the beaten egg mixture and cook over medium heat
until the eggs are set. Gently flip the omelet and cook until the other
side is set. Remove from the pan, let cool, and cut the omelet into
strips.
3. In a saucepan, combine the cream and omelet strips. Cook over high
heat for 4 minutes, stirring frequently, to reduce and thicken the
sauce.
4. Taste and season with salt and pepper.
 ◁ CHICKPEA AND SAUSAGE RAGÙ
Yield: 4 servings

Olive oil
2 garlic cloves, peeled and finely chopped
About 10 ounces (280 g) Italian sausage, finely chopped
About 10 ounces (280 g) cooked or canned chickpeas, coarsely chopped
¼ cup (33 g) Soffrito (here)
1 cup (240 ml) water, plus more as needed
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Gnocchi
Stuffed pasta (cheese, meat, seafood, or vegetables)

GOES WELL ON:

Bruschetta and crostini
Cooked pasta (all types)
Lasagna and cannelloni
Polenta
Rice and risotto

1. Pour a few swirls of oil into a saucepan and add the garlic. Sauté
over medium heat for about 1 minute until golden and fragrant.
2. Add the sausage and cook for 4 minutes, or until browned, stirring
occasionally.
3. Stir in the chickpeas, soffrito, and 1 cup (240 ml) water. Increase the
heat to medium-high and sauté for about 10 minutes until the
chickpeas are tender and the sauce has thickened a little.
4. Taste and season with salt and pepper, then sprinkle on plenty of
chopped parsley.

Ù
 SALMON RAGÙ
Yield: 6 to 8 servings

1 celery stalk, finely chopped

1 large carrot, finely chopped
2 garlic cloves, peeled and finely chopped
1 bunch fresh parsley, finely chopped
Olive oil
1½ pounds (681 g) salmon fillets
½ cup (120 ml) rosé wine
1 tablespoon (15 g) tomato paste
1 cup (240 ml) fish stock
1½ cups (360 ml) cream
Himalayan pink salt and fresh-cracked pink peppercorns

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Lasagna and cannelloni
Polenta
Stuffed pasta (cheese, seafood, or vegetables)

1. Add the celery, carrot, garlic, and parsley to a saucepan. Pour in a

few swirls of oil and cook over medium-low heat, stirring
 occasionally, for about 10 minutes until the vegetables are softened
and browned.
2. Meanwhile, remove the skin and any bones from the salmon and
finely chop it. Add the salmon to the pan, turn the heat to high, and
sauté for 2 minutes.
3. Pour in the wine to deglaze the pan, scraping any browned bits from
the bottom. Simmer for about 3 minutes until the wine evaporates.
4. In a small bowl, stir together the tomato paste and stock until the
tomato paste dissolves, then add this to the pan, along with the
cream. Turn the heat to low and cook for 5 minutes, or until warmed
through.
5. Taste and season with salt and pepper.
 ◁ WHITE FISH RAGÙ
Yield: 4 servings

1 pound (454 g) white sea bass, red snapper, or grouper fillets

Olive oil
1 celery stalk, finely chopped
1 large carrot, finely chopped
1 garlic clove, peeled and finely chopped
½ cup (120 ml) heavy cream
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked fish (hot)
Cooked pasta (all types)
Stuffed pasta (cheese, seafood, or vegetables)

GOES WELL ON:

Crespelle
Crustaceans
Gnocchi
Rice and risotto
Stewed legumes
Veloutés and cream soups

1. Remove the skin and any bones from the fillets and cut the fish into
small pieces.
2. Pour a few swirls of oil into a skillet and add the celery and carrot.
Sauté over medium heat for 2 to 3 minutes until the vegetables
 soften and begin to brown. Stir in the garlic and sauté for about 30
seconds until fragrant.
3. Stir in the fish, cream, and soffrito. Simmer for about 6 to 8 minutes,
or until the fish is just cooked through and flakes easily with a fork.
4. Taste and season with salt and pepper, then stir in the parsley.
 ◁ SHRIMP AND PORCINI RAGÙ
Yield: 6 to 8 servings

Olive oil
1½ tablespoons (21 g) butter
1 garlic clove, unpeeled
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
About 10 ounces (280 g) fresh porcini mushrooms, trimmed and cut into
small pieces
½ cup (120 ml) white wine
¼ cup (33 g) Soffrito (here)
2 pounds (908 g) jumbo shrimp or langoustines, peeled, deveined, and
chopped
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Bruschetta and crostini
Cooked fish (hot)
Crespelle
Crustaceans
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups
1. In a skillet over medium heat, combine a few swirls of oil and the
butter. When the butter melts, add the unpeeled garlic clove and
chile. Sauté for 2 to 3 minutes until softened and beginning to
brown. Crush the garlic with a wooden spoon, stir it into the oil to
flavor it, then remove and discard the garlic.
2. Add the mushrooms, turn the heat to high, and cook for 10 minutes,
stirring frequently, until browned.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Stir in the soffrito. Turn the heat to medium and
simmer for about 3 minutes until the wine evaporates.
4. Add the shrimp to the skillet and sauté for about 4 minutes until
pink and opaque.
5. Add the parsley to the ragù.
6. Taste and season with salt and pepper.
 ◁ WHITE SARDINE RAGÙ
Yield: 4 servings

1 white celery stalk, finely chopped

1 large carrot, finely chopped
1 garlic clove, peeled, finely chopped
Olive oil
1 pound (454 g) fresh sardine fillets, chopped
½ cup (120 ml) heavy cream
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Bruschetta and crostini
Gnocchi
Pizza, focaccia, piadina
Polenta
Lasagna and cannelloni
Stuffed pasta (cheese, seafood, or vegetables)

1. Add the celery, carrot, and garlic to a saucepan. Pour in a few swirls
of oil and sauté over medium heat for 2 to 3 minutes until the
vegetables begin to soften and brown.
2. Add the sardines to the pan. Cook for about 2 minutes, stirring, or
until cooked through.
3. Pour in the cream and cook for 1 minute to heat through, stirring.
4. Taste and season with salt and pepper.
5. Stir the parsley into the sauce.

Ù
 RED RAGÙ OF SHRIMP
Yield: 4 servings

1 celery stalk, finely diced

1 carrot, finely diced
1 garlic clove, peeled and finely diced
1 bunch fresh parsley, finely diced
Olive oil
1 pound (454 g) jumbo shrimp or langoustines, peeled, deveined, and cut
into chunks
½ cup (123 g) Tomato Sauce (here), or store-bought
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, seafood, or vegetables)

GOES WELL ON:

Boiled potatoes
Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Polenta
Rice and risotto
Veloutés and cream soups

1. Add the vegetables and half of the parsley to a saucepan and pour in
a few swirls of oil. Cook, stirring occasionally, over medium-low
heat for 10 minutes until softened and the onion is translucent.
2. Add the shrimp and turn the heat to high. Sauté for 2 minutes until
the shrimp begin to turn pink.
3. Pour in the tomato sauce, scraping any browned bits from the
bottom of the pan, and stir in the soffrito. Turn the heat to low and
cook for about 2 minutes, or until the shrimp are cooked through
and the sauce is warm.
4. Season with salt and pepper, then garnish with the remaining
chopped parsley.

Ù
 WHITE RAGÙ OF RAZOR CLAMS
Yield: 4 servings

1 garlic clove, peeled

1 bunch fresh parsley
Olive oil
1 pound (454 g) razor clam meat, rinsed of any sand and finely chopped
½ cup (120 ml) white wine
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked fish (hot)
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Chop together the garlic and parsley and transfer the chopped
mixture to a skillet. Pour in a few swirls of oil and sauté over
medium heat for about 30 seconds until fragrant.
2. Add the clam meat to the skillet.
3. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Stir in the soffrito.
4. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves, then add the mixture to the skillet. Stir to
combine. Turn the heat to low and simmer for about 5 minutes until
the clams are cooked through and the sauce is slightly thickened.
5. Taste and season with salt and pepper.

Ù
 RED RAGÙ OF RAZOR CLAMS
Yield: 4 servings

1 garlic clove, peeled

1 bunch fresh parsley
Olive oil
8 ounces (225 g) cherry tomatoes, roughly chopped
1 pound (454 g) razor clam meat, rinsed of any sand and finely chopped
½ cup (120 ml) white wine
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)
Rice and risotto

GOES WELL ON:

Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Polenta
Veloutés and cream soups

1. Chop the garlic and parsley together, transfer them to a skillet, and
pour in a few swirls of oil. Sauté over medium heat for about 30
seconds until fragrant.
2. Stir in the tomatoes and cook for 2 minutes.
3. Add the clams to the skillet and pour in the wine to deglaze the pan,
scraping up any browned bits from the bottom. Turn the heat to low
and simmer for about 5 minutes until the wine evaporates and the
clams are cooked through.
4. Taste and season with salt and pepper.

Ù
 LOBSTER RAGÙ
Yield: 4 to 6 servings

Olive oil
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
1 garlic clove, peeled and finely chopped
8 ounces (225 g) Tomato Sauce (here), or store-bought
1 cup (240 ml) fish stock, homemade or store-bought
¼ cup (33 g) Soffrito (here)
1 (about 2-pound, or 908 g) cooked lobster meat, deveined and cut into
chunks
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Cooked fish (hot)
Crustaceans
Eggs
Gnocchi
Lasagna and cannelloni
Polenta
Stewed legumes
Stuffed pasta (cheese, seafood, or vegetables)

1. Pour a few swirls of oil into a saucepan and add the chile. Sauté
over medium heat for about 2 minutes until the chile softens and
 begins to brown. Add the garlic and sauté for about 30 seconds until
fragrant.
2. Stir in the tomato sauce, stock, and soffrito. Turn the heat to low and
cook, uncovered, for 20 minutes.
3. Add the lobster meat and cook for 2 to 3 minutes until heated
through.
4. Stir the parsley into the sauce.
5. Taste and season with salt and pepper.

Ù
 CHICKEN RAGÙ
Yield: 4 servings

1 white onion, chopped

1 celery stalk, chopped
1 large carrot, chopped
Olive oil
1 pound (454 g) boneless, skinless chicken thighs, chopped into bite-size
pieces
½ cup (120 ml) white wine
¼ cup (33 g) Soffrito (here)
1 rosemary sprig
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Rice and risotto

GOES WELL ON:

Bruschetta and crostini
Crespelle
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Stuffed pasta (cheese or vegetables)

1. Add the vegetables to a large skillet.

2. Pour in a few swirls of oil and sauté over medium heat for 3 to 4
minutes until the vegetables begin to soften.
3. Add the chicken, and a bit more oil if the skillet is dry, and cook for
5 minutes, stirring occasionally, until browned.
4. Pour in the wine into the pan, scraping up any browned bits from the
bottom. Simmer for about 3 minutes until the wine evaporates.
5. Stir in the soffrito, add the rosemary, and cover the skillet. Turn the
heat to low and cook for 20 to 25 minutes, adding a little water if the
sauce becomes dry, until the chicken is cooked through (no pink
remains) and the sauce is thickened. Remove and discard the
rosemary.
6. Taste and season with salt and pepper.
 ◁ FARMER’S CHICKEN AND SAUSAGE RAGÙ
Yield: 4 to 6 servings
1 leek, trimmed and finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
Olive oil
1 pound (454 g) ground chicken
4 ounces (115 g) sweet Italian sausage, finely chopped
¼ cup (60 ml) grappa or chicken broth
1 bunch fresh parsley, chopped
2 tablespoons (16 g) Soffrito (here)
¼ cup (25 g) pitted black olives
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Eggs
Gnocchi
Lasagna and cannelloni
Polenta

1. Transfer the vegetables to a saucepan and pour in a few swirls of oil.

Sauté over medium heat for 3 to 5 minutes until the vegetables
soften and begin to brown.
2. Add the ground chicken and sausage. Turn the heat to high and
sauté the meats, breaking them up with the back of a wooden spoon,
for 3 to 5 minutes until golden brown.
3. Pour in the grappa to deglaze the pan, scraping up any browned bits
from the bottom. Cook for about 3 minutes until the grappa
evaporates.
4. Add the parsley to the pan. Stir in the soffrito and olives, turn the
heat to medium-low, and cook for 20 minutes until the chicken and
sausage are cooked through (no pink remains) and the sauce is
thickened, adding a little water if the sauce becomes dry.
5. Taste and season with salt and pepper.

Ù
 TURKEY RAGÙ WITH YELLOW PEPPERS
Yield: 6 servings

8 ounces (225 g) yellow bell peppers, sliced

1 red onion, diced
1 celery stalk, diced
1 large carrot, diced
1 bunch fresh parsley, chopped
Olive oil
1½ pounds (681 g) ground turkey
½ cup (120 ml) dry white wine
Vegetable broth for cooking
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Lasagna and cannelloni

GOES WELL ON:

Boiled potatoes
Gnocchi
Rice and risotto
Stuffed pasta (cheese, meat, or vegetables)

1. Bring a saucepan full of water to a boil, add the bell pepper slices,
and blanch for 2 minutes. Drain the peppers, reserving ½ cup (120
ml) of the blanching water. Transfer half of the peppers to a food
processor or blender and blend until smooth, adding just enough of
the reserved blanching water, a little at a time, to achieve a purée.
2. Add the onion, celery, and carrot to the empty saucepan. Add the
parsley to the pan, along with a few generous swirls of oil. Sauté
over medium heat for about 5 minutes until the vegetables soften
and begin to brown.
3. Add the ground turkey, turn the heat to medium-high, and sauté for
5 minutes until no longer pink.
4. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
5. Pour in enough broth to cover the ingredients in the pan and stir in
the soffrito. Turn the heat to low and simmer for 50 minutes until
the sauce thickens, stirring occasionally and adding more broth if
the sauce becomes dry.
6. Stir in the puréed peppers and remaining blanched sliced peppers.
Cook for 10 minutes to heat through.
7. Taste and season with salt and pepper.

Ù
 DUCK RAGÙ
Yield: 4 to 6 servings

1 red onion, finely chopped

1 celery stalk, finely chopped
1 carrot, finely chopped
Olive oil
12 ounces (340 g) duck meat
4 ounces (115 g) duck livers
2 bay leaves
1 bunch fresh thyme
½ cup (120 ml) red wine
¼ cup (33 g) Soffrito (here)
1¼ cups (300 ml) vegetable broth
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta (especially egg pasta)

GOES WELL ON:

Boiled potatoes
Crespelle
Eggs
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Stuffed pasta (cheese, meat, or vegetables)
1. Add the vegetables to a saucepan along with a few swirls of oil and
cook for 3 to 5 minutes over medium heat until the vegetables begin
to soften and brown.
2. Finely chop the duck meat together with the livers and add them to
the pan, along with the bay leaves and thyme. Cook, stirring
occasionally, until the duck is golden brown.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Stir in the soffrito and broth. Turn the heat to low, cover the pan
tightly, and cook for 1 hour until the ragù is thick and the meat is
tender.
5. Remove and discard the bay leaves and thyme.
6. Taste and season with salt and pepper.

Ù
 CLASSIC RAGÙ
Yield: 4 servings

1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 tablespoons (28 g) butter
1 tablespoon minced cured lard (fatback) or pancetta
About 5 ounces (140 g) ground pork
4 ounces (115 g) ground veal
4 ounces (115 g) ground chicken
¼ cup (60 ml) dry red wine
About 10 ounces (280 g) peeled whole tomatoes, fresh or canned
1 teaspoon tomato conserva or tomato paste
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Gnocchi
Lasagna and cannelloni
Polenta
Stewed legumes

1. Add the onion, celery, and carrot to a large saucepan along with the
butter and lard. Cook over medium-low heat for about 20 minutes,
 stirring occasionally, until the vegetables are very soft.
2. Add the ground pork, veal, and chicken. Turn the heat to medium
and cook slowly, breaking up the meats with the back of a wooden
spoon, for 10 to 15 minutes, or until browned and cooked through
(no pink remains).
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Stir in the tomatoes and conserva. Turn the heat to low and simmer
for 1 hour 20 minutes, stirring occasionally to break up the
tomatoes, adding a bit of water if the sauce becomes dry. The sauce
will be thick.
5. Taste and season with salt and pepper.

Ù
 RICH AND MEATY RAGÙ
Yield: 6 to 8 servings

4 ounces (115 g) pancetta or bacon, diced

1½ ounces (42 g) cured lard (fatback) or salt pork (which will be saltier),
diced
Olive oil
12 ounces (340 g) sweet Italian sausage, cut into chunks
3 red onions, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 bunch fresh parsley, finely chopped
1 pound (454 g) ground beef
1 cup (240 ml) red wine
About 10 ounces (280 g) cherry tomatoes
4 cups (1 kg) tomato purée
Salt and fresh-cracked black pepper

BEST ON:
Lasagna and cannelloni
Stuffed pasta (cheese or vegetables)
GOES WELL ON:
Cooked meats (hot)
Cooked pasta (all types)
Cooked vegetables
Crespelle
Gnocchi
Pizza, focaccia, piadina
Polenta

1. Add the pancetta and lard to a large saucepan. Pour in a few swirls
of oil and sweat the lard and pancetta over medium-low heat for 5 to
7 minutes until they begin to render their fat and crisp up around the
edges.
2. Add the sausage to the pan, along with the diced vegetables, parsley,
and ground beef. Turn the heat to high and cook, stirring frequently
and breaking up the meat with the back of a wooden spoon, for
about 5 minutes until browned and the vegetables soften.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Turn the heat to medium and simmer for about 3
minutes until the wine evaporates.
4. Add the cherry tomatoes and pour in the tomato purée. Cover the
pan, turn the heat to low, and cook for 2 hours, stirring occasionally
to prevent it from sticking to the bottom of the pan, and adding a
little water if the sauce becomes dry.
5. Taste and season with salt and pepper.

Ù
 BERLIN-STYLE FRICASSEE RAGÙ
Yield: 6 to 8 servings

4 ounces (115 g) veal sweetbreads

4 tablespoons (½ stick, or 56 g) butter
4 ounces (115 g) champignon (white button) mushrooms, trimmed and
chopped
1 onion, chopped
4 boneless, skinless chicken thighs, chopped
½ cup (120 ml) white wine
12 shrimp, peeled, deveined, and chopped
4 ounces (115 g) cooked veal tongue or beef tongue, diced
8 oil-packed anchovy fillets, or 4 teaspoons (18 g) anchovy paste
¼ cup (33 g) Soffrito (here)
Juice of ½ lemon, strained
1 handful brined capers, drained
Salt and fresh-cracked black pepper
2 large egg yolks

BEST ON:
Al dente pasta (especially egg pasta)
Rice and risotto

GOES WELL ON:

Cooked pasta (all types)
Polenta

1. In a large bowl of cold water, soak the sweetbreads for 3 hours to

remove any blood, changing the water frequently. Drain.
2. Bring a saucepan full of water to a boil, add the sweetbreads, and
blanch for 30 seconds. Drain, let cool until they can be handled, then
remove any fat and sinew, along with the membrane. Chop the
sweetbreads.
3. In a skillet over medium heat, melt 2 tablespoons (28 g) of butter.
Add the chopped sweetbreads and cook for about 5 minutes, stirring
frequently, until browned. Transfer the sweetbreads to a bowl,
leaving any melted butter behind in the skillet, and return the skillet
to medium heat.
4. Add the mushrooms in a single layer and cook for about 4 minutes,
stir, and cook for 3 to 5 minutes more until browned. Transfer to the
bowl with the sweetbreads.
5. Return the skillet to medium heat and add the remaining 2
tablespoons (28 g) of butter to melt, then add the onion and chicken
thighs. Cook for 5 minutes, stirring occasionally, until browned.
6. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Add the sweetbreads and sautéed mushrooms,
chopped shrimp, diced tongue, anchovies, and the soffrito to the
skillet. Stir to combine and cook for about 3 minutes until the
shrimp are pink and everything is heated through.
7. Stir in the lemon juice and capers. Taste and season with salt and
pepper. Remove the skillet from the heat and gently stir in the egg
yolks to bind the sauce.

Ù
 BRAISED BEEF RAGÙ WITH RED WINE
Yield: 4 to 6 servings

1½ cups (360 ml) full-bodied red wine

2 ounces (55 g) champignon (white button) mushrooms
3½ tablespoons (49 g) butter
1 red onion, diced
1 celery stalk, diced
1 large carrot, diced
1 pound (454 g) beef (preferably chuck), diced
1 bunch fresh sage
1 rosemary sprig
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Polenta
Rice and risotto

GOES WELL ON:

Crespelle
Boiled potatoes
Eggs
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)
Veloutés and cream soups
1. In a medium-size saucepan over medium-high heat, combine the
wine and mushrooms. Bring to a boil and cook until the liquid is
reduced by half. Drain, reserving the wine, and discard the
mushrooms.
2. Return the saucepan to medium heat and add the butter to melt. Add
the onion, celery, and carrot and sauté for 3 to 5 minutes until
softened and beginning to brown.
3. Add the beef, increase the heat to high, and cook for about 5
minutes, stirring occasionally, until browned.
4. Add the sage and rosemary. Pour in the reserved wine and stir in the
soffrito. Cover the pan and cook for about 1 hour until the meat is
very tender, adding a little hot water if the sauce becomes dry.
Remove and discard the sage and rosemary.
5. Taste and season with salt and pepper.

Ù
 BEEF RAGÙ PIZZAIOLA STYLE
Yield: 6 to 8 servings

1 bunch fresh oregano, stems removed

1 red onion, diced
1 celery stalk, diced
1 large carrot, diced
1 bunch fresh parsley, chopped
Olive oil
1½ pounds (681 g) ground beef
4 cups (1 kg) tomato purée
Salt and fresh-cracked black pepper
1½ cups (175 g) diced mozzarella cheese

BEST ON:
Cooked pasta (especially shells, penne, and other ridged pastas)
Gnocchi

GOES WELL ON:

Boiled potatoes
Lasagna and cannelloni
Polenta
Stewed legumes
Stuffed pasta (cheese or vegetables)

1. Remove the oregano leaves from the stems and discard the stems.
2. Add the vegetables and parsley to a saucepan. Pour in a few swirls
of oil and sauté over medium heat for 3 to 5 minutes until the
vegetables begin to soften and brown.
3. Add the ground beef, turn the heat to high, and sauté for 5 minutes
until browned, breaking up the beef with the back of a wooden
spoon.
4. Stir in the tomato purée and oregano. Turn the heat to low and
simmer for 1 hour until fragrant and thickened, stirring often, and
adding a little water if the sauce becomes dry.
5. Taste and season with salt and pepper.
6. Add the mozzarella and stir vigorously to incorporate and melt the
cheese into the sauce.
7. Finish with a drizzle of oil.

Ù
 NEAPOLITAN RAGÙ GENOVESE STYLE
Yield: 4 to 6 servings

Olive oil
1 pound (454 g) boneless beef roast (such as chuck)
1 cup (240 ml) dry white wine
2 carrots, finely chopped
1 small celery stalk, finely chopped
1 bunch fresh parsley, finely chopped
1 pound (454 g) onions, chopped
¼ cup (33 g) Soffrito (here)
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
1 small piece salami, about 2 inches (5 cm) long, chopped
Salt and fresh-cracked black pepper

BEST ON:
Al dente rigatoni (or other ridged pasta)
GOES WELL ON:
Boiled potatoes
Cooked pasta (all types)
Crespelle
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stewed legumes
Veloutés and cream soups

1. Pour a few generous swirls of oil into a large pot and add the beef in
a single piece. Cook over medium heat for about 8 minutes, turning,
or until browned on all sides.
2. Pour in the wine to deglaze the pot, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
3. Add the carrots, celery, parsley, onions, and soffrito to the pot.
4. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves, add it to the pot, and stir to combine the
ingredients. Add the salami to the pot.
5. Cover the pot, turn the heat to low, and cook for about 4 hours until
the beef is very tender, stirring occasionally to make sure it’s not
sticking, and adding a little hot water if the sauce becomes dry.
6. Remove the meat, shred it, and return it to the pot, stirring to
combine with the sauce.
7. Taste and season with and salt and pepper.
 ◁ SAUSAGE RAGÙ
Yield: 6 to 8 servings

1 red onion, diced

1 celery stalk, diced
1 large carrot, diced
1 bunch fresh parsley
Olive oil
1½ pounds (681 g) sweet
Italian sausage, chopped
½ cup (120 ml) white wine
½ cup (120 ml) milk
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Polenta

GOES WELL ON:

Boiled potatoes
Eggs
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Stuffed pasta (cheese, meta, or vegetables)

1. Add the onion, celery, carrot, and parsley to a saucepan. Pour in a

few swirls of oil. Sauté over medium heat for 3 to 5 minutes until
 the vegetables begin to soften and brown.
2. Add the sausage to the pan. Turn the heat to high and sauté for 5
minutes to brown the sausage.
3. Pour in the wine to deglaze the pan, scraping any browned bits from
the bottom. Simmer for about 3 minutes until the wine evaporates.
4. Stir in the milk and soffrito. Turn the heat to low and simmer for 20
minutes until the sauce is thickened slightly.
5. Taste and season with salt and pepper.

Ù
 OXTAIL RAGÙ
Yield: 6 servings

1 handful raisins
1 handful pine nuts
Olive oil
2 pounds (908 g) oxtail, cut into pieces
½ cup (120 ml) red wine
4 celery stalks, minced
1 red onion, minced
1 carrot, minced
1 bunch fresh parsley, minced
1⅔ cups (333 g) tomato purée
2 tablespoons (16 g) grated bittersweet chocolate
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi
Stuffed pasta (cheese and vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Pizza, focaccia, piadina
Polenta
Rice and risotto

1. In a medium-size bowl, combine the raisins with enough hot water

to cover and let soak for 20 minutes. Drain and squeeze the excess
 water from the raisins.
2. Meanwhile, in a small nonstick skillet over medium-high heat, toast
the pine nuts for 2 to 3 minutes until lightly browned and fragrant.
Set aside.
3. Pour a few swirls of oil into a large saucepan and add the oxtail.
Sear over medium heat, turning, until browned all over.
4. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom.
5. Add the celery, onion, carrot, and parsley and stir in the tomato
purée. Pour in enough water to cover the ingredients, turn the heat to
low, and cook for about 2 hours until the meat and vegetables are
tender, adding more hot water if the sauce becomes dry.
6. Remove the oxtail pieces, pull the meat from the bones, cut up the
meat, and return the meat to the sauce. Discard the bones.
7. Stir in the chocolate, soaked raisins, and toasted pine nuts.
8. Taste and season with salt and pepper. Simmer the sauce for 5
minutes more to reduce and thicken.
 ◁ RAGÙ OF OSSO BUCO
Yield: 4 servings

8 veal shanks (¾ inch, or 2 cm, thick)

All-purpose flour for dusting
3 tablespoons (42 g) butter
3 cups (720 ml) veal broth or vegetable broth, plus more as needed
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
6 tablespoons (85 g) Soffrito (here)
½ cup (120 ml) dry white wine
1 bunch fresh parsley, chopped
1 garlic clove, peeled and chopped
1 organic lemon
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta
Polenta
Rice and risotto

1. Remove the meat from the bones, reserving the bones, and cut the
meat into chunks. Dust the veal with flour, tossing it to coat.
2. In a saucepan over medium heat, melt the butter. Add the veal meat
and bones and cook for about 5 minutes to brown.
3. In a small saucepan, bring the broth to a boil. Reduce the heat to
maintain a simmer, adding more broth to keep warm as needed.
4. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves. Stir the mixture into the pan with the veal,
along with the soffrito.
5. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates. Cover the pan, turn the heat to low, and cook for 1 hour,
stirring and basting with a ladleful of hot broth occasionally as the
sauce becomes dry.
6. Remove the pan from the heat and let cool. Shred the meat and
remove the marrow from the bones. Return the shredded meat and
marrow to the saucepan. Discard the bones. Place the pan over
medium heat and cook for 10 minutes until the sauce is warmed
through and thickened slightly.
7. Stir the parsley and garlic into the sauce. Grate the zest of ½ lemon
over the sauce and stir to combine.
8. Taste and season with salt and pepper.

Ù
 SKIRT STEAK RAGÙ
Yield: 4 servings

1 large white onion, finely chopped

Olive oil
1 pound (454 g) skirt steak, diced
½ cup (120 ml) dry white wine
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Al dente egg pasta

GOES WELL ON:

Bruschetta and crostini
Cooked pasta
Crespelle
Gnocchi
Lasagna and cannelloni
Rice and risotto
Stewed legumes
Stuffed pasta (meat, cheese, or vegetables)

1. Place the onion in a saucepan with a few swirls of oil. Sauté over
medium heat for about 3 minutes until the onion begins to soften
and brown.
2. Add the steak, increase the heat to high, and sauté for 5 minutes
until browned.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Stir in the soffrito.
5. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.

Ù
 RAGÙ OF FILET MIGNON WITH MONTALCINO
RED WINE
Yield: 4 servings

1 white onion, finely diced

1 celery stalk, finely diced
1 large carrot, finely diced
1 rosemary sprig, finely diced
Olive oil
1 pound (454 g) filet mignon, diced
½ cup (120 ml) Rosso di Montalcino red wine or other dry, fruity red wine
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta (especially egg pasta)
GOES WELL ON:
Boiled potatoes
Bruschetta and crostini
Cooked pasta (any type)
Crespelle
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)

1. Add the onion, celery, carrot, and rosemary leaves to a saucepan and
pour in a few swirls of oil. Sauté over medium heat for about 5
minutes until the vegetables soften and begin to brown.
2. Add the filet mignon to the pan. Cook for about 2 minutes, stirring
until it begins to brown.
3. Pour in the wine to glaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves. Stir the mixture into the sauce, along with
the soffrito. Turn the heat to low and cook for 5 minutes until the
filet is cooked through and the sauce is warm.
5. Taste and season with salt and pepper.

Ù
 MEATBALL RAGÙ
Yield: 6 to 8 servings

1 cup (50 g) torn soft bread pieces

Milk for soaking
4 cups (1 kg) tomato purée
1 pound (454 g) ground beef
2 garlic cloves, peeled and minced
1 egg
4 ounces (115 g) grated Pecorino Romano cheese
Salt and fresh-cracked black pepper
½ cup (60 g) breadcrumbs
Olive oil
2 tablespoons (16 g) Soffrito (here)

BEST ON:
Cooked pasta (all types)
Pizza, focaccia, piadina

GOES WELL ON:

Bruschetta and crostini
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto

1. In a small bowl, combine the bread pieces in enough milk to cover

and let soak for a few minutes. Drain and squeeze the excess milk
from the bread.
2. Pour the tomato purée into a saucepan and simmer over low heat for
15 minutes.
3. In a large bowl, combine the ground beef, garlic, egg, Pecorino
Romano, and soaked bread. Season with salt and pepper and mix to
combine. Form the mixture into very small (about 1 inch, or 2.5 cm)
meatballs.
4. Place the breadcrumbs in a shallow bowl and roll the meatballs in
the crumbs to coat.
5. Pour a few swirls of oil into a large skillet and add the meatballs.
Sauté over medium heat for 5 minutes, stirring gently, to brown.
Transfer the meatballs to the tomato purée, stir in the soffrito, and
simmer over low heat for 5 minutes to thicken slightly.
6. Taste the sauce and season with salt and pepper.

Ù
 NEAPOLITAN RAGÙ
Yield: 6 to 8 servings

4 cups (1 kg) tomato paste

4 cups (960 ml) hot water
Olive oil
2 pounds (908 g) beef chuck roast, chopped
½ cup (120 ml) full-bodied red wine
About 5 ounces (140 g) pancetta or prosciutto, coarsely chopped
½ cup (44 g) sautéed onions
1 bunch fresh basil, chopped
1 tablespoon (12.5 g) sugar
Salt
Red pepper flakes for seasoning

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Crespelle
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stuffed pasta (cheese, meat, or vegetables)

1. In a medium bowl, stir together the tomato paste and hot water until
the tomato paste dissolves.
2. Pour a few generous swirls of oil into a large saucepan and add the
beef. Cook over medium-high heat, stirring frequently, for 5 minutes
to brown.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Pour in the tomato paste mixture.
5. Stir the pancetta into the sauce, along with the sautéed onions.
6. Add the basil to the sauce with the sugar. Stir to combine. Cover the
pan, turn the heat to very low, and cook for 6 hours, adding a little
hot water if the sauce becomes dry. Continue cooking the sauce,
uncovered, until the sauce is thick, dark, and glossy.
7. Taste and season with salt and red pepper flakes.

Ù
 RAGÙ OF PORK CHEEK WITH NEBBIOLO WINE
Yield: 4 servings

1 red onion, finely chopped

1 celery stalk, finely chopped
1 medium-size carrot, finely chopped
Olive oil
1 pound (454 g) pork cheek, diced
½ cup (120 ml) Nebbiolo wine
1 teaspoon dried marjoram for seasoning
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente egg pasta

GOES WELL ON:

Boiled potatoes
Crespelle
Eggs
Gnocchi
Polenta
Rice and risotto
Stewed legumes

1. Add the onion, celery, and carrot to a saucepan. Pour in a few swirls
of oil and sauté over medium heat for about 5 minutes until the
vegetables soften and turn golden brown.
2. Add the pork cheek and cook for about 5 minutes to brown.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Stir in the marjoram to taste.
4. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves. Add it to the pan, along with the soffrito,
and stir to combine. Turn the heat to low and cook for 1 hour until
the pork is tender and the sauce has thickened, adding a little hot
water if the sauce becomes dry.
5. Taste and season with salt and pepper.

Ù
 RAGÙ OF PORK CHEEK ALLA CACCIATORA
Yield: 6 to 8 servings

1 red onion, chopped

1 celery stalk, chopped
1 large carrot, chopped
Olive oil
1 pound (454 g) pork cheek, diced
½ cup (120 ml) white wine
About 10 ounces (280 g) sweet Italian sausage, cut into small pieces
¼ cup (33 g) Soffrito (here)
¾ cup (75 g) pitted black olives
1 rosemary sprig
2 bay leaves
Salt and fresh-cracked black pepper

BEST ON:
Al dente egg pasta

GOES WELL ON:

Boiled potatoes
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto

1. Add the onion, celery, and carrot to a saucepan. Pour in a few swirls
of oil and sauté over medium heat for about 5 minutes until the
vegetables soften and turn golden brown.
2. Add the pork cheek to the pan. Cook for about 5 minutes to brown.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom.
4. Add the sausage to the pan, along with the soffrito, olives, rosemary,
and bay leaves. Stir to combine. Cover the pan, turn the heat to low,
and cook for 1 hour until the meat is tender, adding a little hot water
if the sauce becomes dry. Remove and discard the rosemary and bay
leaves.
5. Taste and season with salt and pepper.

Ù
 RED RAGÙ OF PORK CHOPS
Yield: 4 servings

1 handful raisins
Olive oil
1 large white onion, finely chopped
8 (about 4-ounce, or 115 g) thin-cut boneless pork chops, cut into bite-size
pieces
4 ounces (115 g) ham, cut into bite-size pieces
2½ cups (625 g) tomato purée
¼ cup (33 g) Soffrito (here)
1 bunch fresh basil leaves, chopped with stems removed
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni

GOES WELL ON:

Boiled potatoes
Gnocchi
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)

1. In a medium-size bowl, combine the raisins with enough hot water

to cover and let soak for 20 minutes. Drain and squeeze the excess
water from the raisins.
2. Pour a few swirls of oil into a large saucepan, add the onion, and
sauté over medium heat for about 5 minutes, or until golden brown.
3. Add the pork and ham, increase the heat to high, and cook for 5
minutes, stirring occasionally, until browned.
4. Pour in the tomato purée, add the soffrito, and bring to a boil. Cover
the skillet with a lid, turn the heat to medium, and cook for 1 hour,
adding hot water, a little at a time, if the sauce becomes dry.
5. Stir in the soaked raisins.
6. Stir the basil and parsley into the sauce.
7. Taste and season with salt and pepper.

Ù
 RED LAMB RAGÙ
Yield: 2 to 4 servings

Olive oil
1 red onion, diced
1 celery stalk, diced
1 medium-size carrot, diced
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
8 ounces (225 g) lamb meat, cut into small pieces
½ cup (120 ml) white wine
1 rosemary sprig
8 ounces (225 g) cherry tomatoes, chopped
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta (especially egg pasta)
Gnocchi
Lasagna and cannelloni
GOES WELL ON:
Boiled potatoes
Bruschetta and crostini
Cooked pasta (all types)
Crespelle
Eggs
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)
Veloutés and cream soups

1. Pour a few swirls of oil into a saucepan and add the onion, celery,
carrot, and chile. Sauté over medium heat for 3 to 5 minutes, or until
softened and lightly browned.
2. Add the lamb and let it cook for a few minutes undisturbed.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Stir in the rosemary, tomatoes, soffrito, and a splash of water. Turn
the heat to low and cook for 1 hour 30 minutes until the lamb is
tender and the sauce is thickened, adding a little hot water if the
sauce becomes dry.
5. Taste and season with salt and pepper.
 6
FRESH FROM THE SEA
FISH AND SEAFOOD
SAUCES
Nantua Sauce
Delicate Shrimp Sauce
Shrimp and Artichoke Sauce
Shrimp and Green Bean Sauce
Prawn and Asparagus Sauce
Red Prawn Sauce
Prawn and Pea Sauce
Squid and Cherry Tomato Sauce
Squid Sauce
Squid, Olive, and Caper Sauce
Clam Sauce
Red Clam Sauce
Clam and Salmon Roe Sauce
Clam and Vegetable Sauce
Cioppino
Caviar Sauce
Seafood Sauce
Seafood and Lobster Sauce
Seafood Carbonara
Red Sea Bass Sauce
Tuna and Eggplant Sauce
Tuna Sauce Luana Style
Tuna and Mozzarella Sauce
Fresh Tuna and Pistachio Sauce
Fresh Tuna Sauce with Tomatoes
Tuna and Bean Sauce
Smoked Salmon and Ricotta Sauce
Sardine, Pine Nut, and Raisin Sauce
Sardine Tomato Sauce
Monkfish Sauce
Swordfish Sauce
Swordfish and Wild Fennel Meatballs in Tomato Sauce
Cod and Artichoke Sauce
 ◁ NANTUA SAUCE
Yield: 6 to 8 servings

3 cups (750 g) béchamel sauce, homemade or store-bought

1 cup (240 ml) heavy cream
8 ounces (225 g) shrimp, peeled, deveined, and chopped finely
7 tablespoons (98 g) butter
Salt and fresh-cracked black pepper

BEST ON:
Cooked fish (hot)
Stuffed pasta (seafood or vegetables)

GOES WELL ON:

Boiled potatoes
Crespelle
Crustaceans
Gnocchi
Lasagna and cannelloni
Polenta
Stewed legumes

1. In a saucepan, combine the béchamel and cream. Cook over low

heat, stirring occasionally, until reduced by half.
2. Add the shrimp and cook just until cooked through, about 2 minutes.
Remove the pan from heat and immediately add the butter, stirring
vigorously to combine and melt the butter.
3. Taste and season with salt and pepper.
 DELICATE SHRIMP SAUCE
Yield: 6 to 8 servings

Olive oil
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
1 bunch fresh parsley, chopped
1 celery stalk, chopped
1 garlic clove, peeled and minced
1½ cups (360 ml) heavy cream
1½ cups (500 g) tomato purée
2 pounds (908 g) jumbo shrimp or langoustines, peeled, deveined, and
coarsely chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, seafood, or vegetables)

1. Pour a few swirls of oil into a saucepan and add the chile, parsley,
and celery. Cook over medium heat for 3 to 4 minutes until softened
 and beginning to brown. Add the garlic and cook for about 30
seconds until fragrant.
2. Stir in the cream and tomato purée. Turn the heat to low and simmer
for 10 minutes to reduce and thicken the sauce.
3. Add the chopped shrimp to the pan. Cook for about 4 minutes, or
until the shrimp are pink and opaque.
4. Taste and season with salt and pepper.
 ◁ SHRIMP AND ARTICHOKE SAUCE
Yield: 4 servings

Juice of 1 lemon
6 artichokes
Olive oil
2 garlic cloves, peeled and minced
1 cup (240 ml) vegetable broth
About 10 ounces (280 g) shrimp, peeled, deveined, and chopped
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)
Crespelle

GOES WELL ON:

Cooked fish (hot or cold)
Crustaceans
Pizza
Rice and risotto
Stuffed pasta (vegetables or seafood)

1. Fill a large bowl with water and stir in the lemon juice.
2. Cut off the stems from the artichokes, peel them, and cut the stems
into thin slices. Soak the stems in the acidulated lemon water until
ready to use.
3. Remove the outer leaves from the artichokes and cut off the tips.
Halve the artichokes, then quarter them. Remove the barbs and cut
 the quarters into pieces. Add them to the lemon water.
4. Pour a few swirls of oil into a nonstick skillet and add the garlic.
Sauté over medium heat for about 30 seconds until fragrant.
5. Drain the artichokes and add them to the skillet. Pour in the broth,
turn the heat to low, and simmer until tender. Transfer half of the
artichokes to a food processor or blender, or to a medium-size bowl
and use an immersion blender, and blend until smooth. Transfer the
remaining artichokes into a bowl.
6. Return the skillet to the stovetop and add the chopped shrimp.
Increase the heat to medium-high and cook the shrimp, stirring, for
about 2 minutes, or until the shrimp are pink and opaque.
7. Stir in the puréed artichokes and remaining cooked artichokes.
8. Taste and season with salt and pepper, then sprinkle with plenty of
parsley.
 SHRIMP AND GREEN BEAN SAUCE
Yield: 6 servings

1 pound (454 g) green beans, trimmed

¼ cup (33 g) Soffrito (here)
1 pound (454 g) whole shrimp
1 bunch fresh parsley, chopped
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (any type)
Pasta salad

GOES WELL ON:

Cooked meats or fish (hot or cold)
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Rice salad
Veloutés and cream soups

1. Bring a large pot of salted water to a boil, add the green beans, and
cook for about 5 minutes until crisp-tender. Drain.
2. Refill the pot with water and bring to a boil. Add the shrimp and
blanch for 2 to 3 minutes, depending on the size of your shrimp,
until pink. Drain the shrimp, reserving ¼ cup (60 ml) of the cooking
water, then peel them, remove the heads, and devein. Finely chop
the shrimp.
3. In a food processor or blender, or in a medium-size bowl and using
an immersion blender, combine the green beans and soffrito. Blend
until thick and creamy, adding a few tablespoons of the reserved
cooking water, 1 tablespoon at a time, as needed.
4. Stir in the chopped shrimp and parsley.
5. Taste and season with salt and pepper. If you are serving on
bruschetta or crostini, drizzle them with some additional oil before
topping them with the sauce.
 PRAWN AND ASPARAGUS SAUCE
Yield: 6 servings

Olive oil
1 garlic clove, peeled
1 pound (454 g) asparagus, cut into small pieces
1 pound (454 g) tiger prawns or jumbo shrimp, peeled, deveined, and
coarsely chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Crespelle
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked fish (hot or cold)
Crustaceans
Eggs
Gnocchi
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Pour a few swirls of oil into a large skillet and add the garlic clove
and asparagus. Sauté over medium heat for 30 seconds to 1 minute
until fragrant. Pour in just enough water to cover and bring to a
simmer.
2. Remove and discard the garlic and transfer the asparagus mixture to
a food processor or blender, or use an immersion blender, and blend
 until smooth.
3. In the same skillet over medium heat, cook the chopped prawns for
about 1 minute, or until they turn pink and are opaque.
4. Stir in the puréed asparagus.
5. Taste and season with salt and pepper.
 RED PRAWN SAUCE
Yield: 4 to 6 servings

1 pound (454 g) king prawns or jumbo shrimp

Olive oil
¼ cup (60 ml) dry white wine
2 garlic cloves, peeled
8 ounces (225 g) cherry tomatoes, halved
¼ cup (33 g) Soffrito (here)
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
chopped
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina

1. Clean, peel, and devein the prawns. Remove their heads, remove the
eyes from the heads, and break up the heads. Chop the prawn
bodies.
2. Pour a few swirls of oil into a saucepan and add the prawn heads.
Cook over medium heat for about 5 minutes, stirring occasionally,
or until browned.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Cook for 20 minutes, stirring occasionally. Crush
the heads with a wooden spoon, then strain the mixture through a
fine-mesh sieve set over a heat proof bowl, reserving the liquid.
Discard the solids.
4. Return the saucepan to medium heat, pour in a few swirls of oil, and
add the garlic cloves. Sauté for 2 to 3 minutes until beginning to
brown.
5. Stir in the tomatoes, soffrito, strained prawn head cooking liquid,
chile, and a handful of parsley. Turn the heat to high and cook,
stirring frequently, for 10 minutes.
6. Stir in the chopped prawns and cook for 2 minutes, stirring
occasionally, or until cooked through and opaque. Remove and
discard the garlic.
7. Taste and season with salt and pepper, then sprinkle with the
remaining parsley.
 PRAWN AND PEA SAUCE
Yield: 4 servings

1 pound (454 g) king prawns or jumbo shrimp

Olive oil
¼ cup (60 ml) dry white wine
2 garlic cloves, peeled
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
finely chopped
¼ cup (33 g) Soffrito (here)
8 ounces (225 g) shelled peas, fresh or frozen and thawed
1 bunch fresh parsley, chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi
Rice and risotto

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Polenta

1. Clean, peel, and devein the prawns. Remove their heads, remove the
eyes from the heads, and break up the heads. Chop the prawn
bodies.
2. Pour a few swirls of oil into a saucepan and add the prawn heads.
Cook over medium heat for about 5 minutes, stirring occasionally,
or until browned.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Cook for 20 minutes, stirring occasionally. Crush
the heads with a wooden spoon, then strain the mixture through a
fine-mesh sieve set over a heat proof bowl, reserving the liquid.
Discard the solids.
4. Return the saucepan to medium heat, pour in a few swirls of oil, and
add the garlic cloves and chile. Sauté for 2 to 3 minutes until the
chile softens and the garlic begins to brown.
5. Stir in the strained prawn head cooking liquid, soffrito, peas, and
parsley. Turn the heat to high and cook for 2 minutes, stirring
frequently.
6. Stir in the chopped prawns and cook for 2 minutes, stirring
occasionally, or until cooked through and opaque. Remove and
discard the garlic.
7. Taste and season with salt and pepper.
 ◁ SQUID AND CHERRY TOMATO SAUCE
Yield: 4 servings

Olive oil
2 large garlic cloves, crushed
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced, or 1 teaspoon red pepper flakes
1½ pounds (681 g) squid, thawed if frozen, cleaned and cut into small
pieces
12 ounces (340 g) cherry tomatoes, chopped
½ cup (120 ml) white wine
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked pasta (all types)
Polenta

GOES WELL ON:

Boiled potatoes
Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Pour a few swirls of oil into a large skillet and add the garlic cloves
and chile. Sauté over medium heat for 1 to 2 minutes, or until
 golden and fragrant.
2. Add the squid, cherry tomatoes, wine, and soffrito. Turn the heat to
low and cook for about 30 minutes or until the squid is opaque and
tender. Remove and discard the garlic.
3. Taste and season with salt and pepper, then sprinkle with plenty of
parsley.
 SQUID SAUCE
Yield: 4 servings

Olive oil
2 large garlic cloves, crushed
1 fresh chile pepper (such as serrano or jalapeño), stemmed and diced, or 1
teaspoon red pepper flakes
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
1½ pounds (681 g) squid, thawed if frozen, cleaned and cut into small
pieces
½ cup (120 ml) white wine
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked pasta (all types)
Rice and risotto

GOES WELL ON:

Cook seafood (hot)
Crespelle
Eggs
Gnocchi
Polenta
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Pour a few swirls of oil into a large skillet and add the garlic cloves
and chile. Sauté over medium heat for 1 to 2 minutes, or until
 golden and fragrant.
2. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves.
3. Add the squid, wine, tomato paste mixture, and soffrito to the
skillet. Turn the heat to low and cook for about 20 to 25 minutes, or
until the squid is opaque and tender. Remove and discard the garlic.
4. Taste and season with salt and pepper, then sprinkle with plenty of
parsley.
 SQUID, OLIVE, AND CAPER SAUCE
Yield: 4 servings

Olive oil
2 large garlic cloves, crushed
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced, or 1 teaspoon red pepper flakes
1½ pounds (681 g) squid, thawed if frozen, cleaned and cut into small
pieces
½ cup (120 ml) white wine
½ cup (50 g) pitted black olives, chopped
3 tablespoons (27 g) salt-packed capers, rinsed
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh oregano

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Crespelle
Crustaceans
Lasagna and cannelloni
Polenta
Rice and risotto
Stewed legumes

1. Pour a few swirls of oil into a large skillet and add the garlic cloves
and chile. Sauté over medium heat for 1 to 2 minutes, or until
golden and fragrant.
2. Add the squid, wine, chopped olives, capers, and soffrito. Turn the
heat to low and cook for about 30 minutes, or until the squid is
opaque and tender. Remove and discard the garlic.
3. Taste and season with salt and pepper, then sprinkle with oregano
leaves.
 CLAM SAUCE
Yield: 4 servings

2 pounds (908 g) clams

Salt
Olive oil
2 garlic cloves, peeled and finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
diced
1 bunch fresh parsley, minced
¼ cup (60 ml) dry white wine
2 tablespoons (16 g) Soffrito (here)
Fresh-cracked black pepper

BEST ON:
Al dente pasta

GOES WELL ON:

Cooked fish (hot)
Crustaceans
Pizza, focaccia, piadina
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)

1. Scrub the clams. In a large bowl, combine the clams and enough
water to cover by a few inches. Generously salt the water and stir to
combine. Let sit overnight in the refrigerator to release their sand
and debris.
2. Carefully scoop the clams from the water, leaving the dirt and sand
behind. Rinse and drain the clams, discarding any that are cracked
or broken, or that will not close when tapped.
3. Pour a few swirls of oil into a skillet and add the garlic, chile, and
half of the parsley. Sauté for about 1 minute until fragrant and the
garlic and chile begin to soften.
4. Add the clams and pour in the wine. Cover and cook until the clams
open (cook time will vary based on the type and size of clams used).
Discard any clams that do not open.
5. Remove the clams. Strain the cooking liquid through a fine-mesh
sieve set over a bowl and discard the solids.
6. Shell the clams and add the meat to the strained liquid. Stir in the
soffrito and sprinkle with the remaining parsley.
7. Taste and season generously with pepper.
 RED CLAM SAUCE
Yield: 4 servings

2 pounds (908 g) clams

Salt
Olive oil
2 garlic cloves, peeled and finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
finely chopped
1 bunch fresh parsley, chopped
2½ cups (625 g) tomato purée
2 tablespoons (16 g) Soffrito (here)
Fresh-cracked black pepper

BEST ON:
Al dente spaghetti
Pizza, focaccia, piadina

GOES WELL ON:

Crespelle
Crustaceans
Gnocchi
Rice and risotto
Stewed legumes
Stuffed pasta (seafood or vegetables)

1. Scrub the clams. In a large bowl, combine the clams and enough
water to cover by a few inches. Generously salt the water and stir to
combine. Let sit overnight in the refrigerator to release their sand
and debris.
2. Carefully scoop the clams from the water, leaving the dirt and sand
behind. Rinse and drain the clams, discarding any that are cracked
or broken, or that will not close when tapped.
3. Pour a few swirls of oil into a skillet and add the garlic, chile, and
parsley. Sauté over medium heat for about 1 minute until fragrant
and the garlic and chile begin to soften.
4. Stir in the tomato purée and simmer for 20 minutes to reduce the
sauce.
5. Add the clams, cover the skillet, and cook until the clams open
(cook time will vary based on the type and size of the clams used).
Discard any clams that do not open.
6. Shell the clams and return the meat to the sauce. Stir in the soffrito.
7. Taste and season generously with pepper.
 CLAM AND SALMON ROE SAUCE
Yield: 4 servings

2 pounds (908 g) clams

Salt
Olive oil
2 garlic cloves, peeled and finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
finely chopped
1 bunch fresh parsley, chopped
1 cup (240 ml) heavy cream
2 tablespoons (11 g) sautéed onion
Fresh-cracked black pepper
½ cup (128 g) salmon roe

BEST ON:
Al dente spaghetti

GOES WELL ON:

Crespelle
Crustaceans
Gnocchi
Rice and risotto
Stewed legumes
Stuffed pasta (seafood or vegetables)

1. Scrub the clams. In a large bowl, combine the clams and enough
water to cover by a few inches. Generously salt the water and stir to
combine. Let sit overnight in the refrigerator to release their sand
and debris.
2. Carefully scoop the clams from the water, leaving the dirt and sand
behind. Rinse and drain the clams, discarding any that are cracked
or broken, or that will not close when tapped.
3. Pour a few swirls of oil into a skillet and add the garlic, chile, and
parsley. Sauté over medium heat for about 1 minute until fragrant
and the garlic and chile begin to soften.
4. Add the clams, cover the skillet, and cook until the clams open
(cook time will vary based on the type and size of the clams used).
Discard any clams that do not open.
5. Remove the clams. Strain the cooking liquid through a fine-mesh
sieve set over a bowl and discard the solids.
6. Shell the clams and add the meat to the strained liquid, along with
the cream and sautéed onion. Stir to combine.
7. Taste and season generously with pepper. Scatter the salmon roe
over the sauce.
 CLAM AND VEGETABLE SAUCE
Yield: 4 servings

2 pounds (908 g) clams

Salt
Olive oil
2 garlic cloves, peeled and finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
finely chopped
1 bunch fresh parsley, chopped
1 cup (240 ml) puréed cooked vegetables (any vegetables you like, 10% of
which should be onion)
Fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Boiled potatoes
Crustaceans
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Scrub the clams. In a large bowl, combine the clams and enough
water to cover by a few inches. Generously salt the water and stir to
combine. Let sit overnight in the refrigerator to release their sand
and debris.
2. Carefully scoop the clams from the water, leaving the dirt and sand
behind. Rinse and drain the clams, discarding any that are cracked
 or broken, or that will not close when tapped.
3. Pour a few swirls of oil into a skillet and add the garlic, chile, and
parsley. Sauté over medium heat for about 1 minute until fragrant
and the garlic and chile begin to soften.
4. Add the clams, cover the skillet, and cook until the clams open
(cook time will vary based on the type and size of the clams used).
Discard any clams that do not open.
5. Remove the clams. Strain the cooking liquid through a fine-mesh
sieve set over a bowl and discard the solids.
6. Shell the clams and add the meat to the strained liquid, along with
the puréed vegetables. Stir to combine.
7. Taste and season generously with pepper.
 ◁ CIOPPINO
Yield: 4 servings

4 salt-packed anchovies, or 2 teaspoons anchovy paste

1 pound (454 g) mixed white fish fillets (such as bass, cod, haddock,
snapper, tilapia)
Olive oil
1 white onion, diced
1 celery stalk, diced
1 carrot, diced
1 bunch fresh parsley, chopped
½ cup (120 ml) white wine
½ cup (125 g) tomato purée
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Polenta
Stuffed pasta (cheese, seafood, or vegetables)

1. Remove any bones, heads, and tails from the anchovies and rinse
them under running water.
2. Clean, skin, and debone the white fish, as needed, and chop it
coarsely.
3. Pour a few swirls of oil into a large saucepan and add the anchovies,
onion, celery, carrot, and half of the parsley. Sauté over medium
heat for about 5 minutes until the vegetables soften and begin to
brown.
4. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
5. Stir in the tomato purée and add the white fish. Turn the heat to low
and cook for 5 minutes, or until the fish is cooked through and
flakes easily with a fork. Transfer half of the sauce to a food
processor or blender, or a medium-size bowl and use an immersion
blender, and blend until smooth. Return the sauce to the pan.
6. Taste and season with salt and pepper. Let simmer for about 5
minutes to reduce and thicken. Sprinkle with the remaining parsley.
 CAVIAR SAUCE
Yield: 4 servings

⅓ cup (80 ml) leftover roast beef juices or beef stock

½ cup (120 l) heavy cream
3 tablespoons (48 g) caviar (sturgeon roe is perfect but expensive, or
another roe)

BEST ON:
Bruschetta and crostini
Cooked pasta (all types, especially egg pasta)

GOES WELL ON:

Boiled potatoes
Cooked fish (hot)
Cooked vegetables

1. In a small saucepan, combine the roast beef juices and cream. Cook
over medium heat, whisking, until emulsified.
2. Add the caviar and stir well—the sauce will turn a pale green color.
 SEAFOOD SAUCE
Yield: 8 to 10 servings

2 pounds (908 g) clams

2 pounds (908 g) mussels
Salt and fresh-cracked black pepper
Olive oil
2 garlic cloves, peeled and finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
finely chopped
1 bunch fresh parsley, chopped
8 cuttlefish or firm white fish fillets
8 scallops
¼ cup (60 ml) white wine
¼ cup (33 g) Soffrito (here)

BEST ON:
Al dente spaghetti

GOES WELL ON:

Cooked pasta (all types)
Gnocchi
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, seafood, or vegetables

1. Scrub the clams and mussels and scrape away the mussels’ beards
with a knife. In a very large bowl, combine the clams and mussels
with enough water to cover by a few inches. Generously salt the
water and stir to combine. Let sit overnight in the refrigerator to
release their sand and debris.
2. Carefully scoop the clams and mussels from the water, leaving the
dirt and sand behind. Rinse and drain the clams and mussels,
discarding any that are cracked or broken, or that will not close
when tapped.
3. Pour a few swirls of oil a large saucepan and add the garlic, chile,
and half of the parsley. Sauté over medium heat for about 2 minutes
until the mixture softens and begin to brown.
4. Add the mussels and clams and cook until they open (cook time will
vary based on the size of your shellfish). Discard any that do not
open. Remove the mussels and clams, shell them, and chop the meat
into pieces.
5. Strain the cooking liquid through a fine-mesh sieve set over a
heatproof bowl. Clean the pan and return it to medium heat and pour
in a few swirls of oil.
6. Chop the cuttlefish and scallops and add them to the pan. Sauté for 2
minutes.
7. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
8. Stir in the soffrito, mussels, clams, and, if you wish, a little of the
strained cooking liquid (do not throw it away; it makes an excellent
broth).
9. Taste and season with salt and pepper, then sprinkle with the
remaining parsley.
 ◁ SEAFOOD AND LOBSTER SAUCE
Yield: 4 to 6 servings

2 pounds (908 g) clams

2 pounds (908 g) mussels
Salt and fresh-cracked black pepper
Olive oil
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
finely chopped
1 bunch fresh parsley, finely chopped
2 garlic cloves, peeled and finely chopped
Meat from 1 whole cooked lobster
¼ cup (60 ml) white wine
¼ cup (33 g) Soffrito (here)

BEST ON:
Al dente spaghetti

GOES WELL ON:

Bruschetta and crostini
Crespelle
Gnocchi
Polenta
Veloutés and cream soups

1. Scrub the clams and mussels and scrape away the mussels’ beards
with a knife. In a large bowl, combine the clams and mussels with
enough water to cover by a few inches. Generously salt the water
and stir to combine. Let sit overnight in the refrigerator to release
their sand and debris.
 2. Carefully scoop the clams and mussels from the water, leaving the
dirt and sand behind. Rinse and drain the clams and mussels,
discarding any that are cracked or broken, or that will not close
when tapped.
3. Pour a few swirls of oil into a large pot and add the chile and half of
the parsley. Cook over medium heat for 1 to 2 minutes, stirring
occasionally, until beginning to soften and brown. Add the garlic
and sauté for about 30 seconds until fragrant.
4. Add the clams and mussels and cook until they open (cook time will
vary based on the size of the shellfish you use). Discard any clams
or mussels that do not open.
5. Remove the mussels and clams, shell them, and chop the meat into
pieces.
6. Strain the cooking liquid through a fine-mesh sieve set over a
heatproof bowl (do not throw it away; it makes an excellent broth).
7. Combine the lobster meat in a skillet with a few swirls of oil over
medium-high heat. Cook for 2 minutes, stirring, or until browned.
8. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
9. Stir in the soffrito, clams, mussels, and a little of the strained
cooking liquid.
10. Taste and season with salt and pepper, then sprinkle with the
remaining parsley.
 SEAFOOD CARBONARA
Yield: 4 to 6 servings

About 10 ounces (280 g) fish fillets of choice, diced

Olive oil
5 large egg yolks
½ cup (50 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Fresh-cracked black pepper

BEST ON:
Al dente pasta

GOES WELL ON:

Gnocchi

1. Place the fish in a skillet with a few swirls of oil. Sauté over high
heat for 2 to 3 minutes until cooked through and opaque.
2. In a large bowl, whisk the egg yolks while adding the cheese a bit at
a time until blended and combined.
3. Generously season with pepper and whisk to combine.
4. When dressing the hot pasta with the sauce, which will cook the
eggs gently from its residual heat, add about ½ cup (120 ml) of the
pasta cooking water, as needed, for a creamier texture, and the
sautéed fish and stir gently to coat and combine. If you’re concerned
about uncooked egg, combine everything in the skillet and cook
gently over low heat for about 1 minute, stirring constantly, to cook
the egg.
 RED SEA BASS SAUCE
Yield: 4 servings

1 pound (454 g) red sea bass, red snapper, or grouper fillets

2 large fresh tomatoes
Olive oil
1 garlic clove, peeled and finely chopped
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper
1 bunch fresh parsley, finely chopped

BEST ON:
Cooked fish (hot)
Cooked pasta (all types)
Stuffed pasta (cheese, seafood, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Crustaceans
Gnocchi
Lasagna and cannelloni
Rice and risotto
Stewed legumes

1. Remove the skin and any bones from the fillets and cut the fish into
small pieces.
2. Prepare an ice bath. Score the tomatoes with an X on the bottom to
make them easier to peel. Bring a large pot of water to a boil, add
the tomatoes, and cook for about 1 minute, or until the skins start to
 peel back in the place where you scored them. Using a slotted
spoon, transfer the tomatoes to the ice bath. When cool enough to
handle, peel the tomatoes, halve them, remove the seeds, and
coarsely chop them.
3. Pour a few swirls of oil into a saucepan, add the garlic, and cook
over medium heat for 30 seconds to 1 minute, or until golden brown
and fragrant.
4. Stir in the tomatoes, turn the heat to high, and cook for 5 minutes.
5. Turn the heat to medium, add the fish and soffrito, and simmer for
about 6 to 8 minutes, or until the fish is just cooked through and
flakes easily with a fork.
6. Taste and season with salt and pepper, then stir in the parsley.
 TUNA AND EGGPLANT SAUCE
Yield: 4 to 6 servings

1 garlic clove, peeled and finely chopped

Olive oil
8 ounces (225 g) peeled whole tomatoes, fresh or canned
2 tablespoons (16 g) Soffrito (here)
1 bunch fresh basil, chopped
Salt and fresh-cracked black pepper
Sunflower seed oil
1 pound (454 g) eggplant, cubed
1 cup (205 g) oil-packed tuna

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Add the garlic to a saucepan with a few swirls of olive oil. Sauté
over medium heat for about 30 seconds until fragrant.
2. Add the tomatoes, soffrito, and basil to the pan. Season with salt and
pepper to taste. Cook for 10 minutes, stirring occasionally to help
break up the tomatoes.
3. In a large skillet, heat a few tablespoons (45 ml) of sunflower seed
oil over medium-high heat until shimmering. Add the eggplant and
sauté for 2 to 3 minutes until golden brown. Using a slotted spoon,
transfer to paper towel to drain, then toss the eggplant in the
saucepan with the tomatoes.
4. Drain the tuna well and stir it into the sauce. Cook for 2 minutes to
heat through.
5. Taste and season with salt and pepper.
 ◁ TUNA SAUCE LUANA STYLE
Yield: 4 to 6 servings

1⅓ cups (273 g) oil-packed tuna

Olive oil
Salt and fresh-cracked black pepper
4 organic lemons

BEST ON:
Al dente pasta
Bruschetta and crostini

GOES WELL ON:

Boiled potatoes
Pasta salad
Rice and risotto
Rice salad

1. Drain the tuna and pour it into a bowl.

2. Season with a drizzle of oil and salt and pepper to taste.
3. Zest the lemons (save the lemons for another use) into the bowl and
stir to combine.
4. If desired, you can enhance this sauce with pickles or marinated
artichoke hearts to taste, well drained and chopped.
 TUNA AND MOZZARELLA SAUCE
Yield: 4 to 6 servings

1⅓ cups (273 g) oil-packed tuna

1⅓ cups (153 g) finely chopped mozzarella cheese
1 bunch fresh basil, chopped
Olive oil
Salt and ground white pepper

BEST ON:
Al dente pasta
Bruschetta and crostini
Pasta salad

GOES WELL ON:

Boiled potatoes
Pizza, focaccia, piadina
Rice and risotto
Rice salad

1. Drain the tuna and place it in a medium-size bowl.

2. Gently stir in the mozzarella.
3. Stir the basil into the sauce. Pour in a few swirls of oil and mix to
coat and combine.
4. Taste and season with salt and white pepper.
5. If you like, you can enhance this sauce with diced cherry tomatoes,
fresh chile peppers, and pitted black olives.
 ◁ FRESH TUNA AND PISTACHIO SAUCE
Yield: 4 to 6 servings

1 pound (454 g) fresh tuna fillet

2 garlic cloves, peeled
Olive oil
1½ cups (184 g) shelled roasted and salted pistachios, chopped
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crustaceans
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Mince together the fresh tuna and garlic. Place the mixture in a
skillet, pour in a few swirls of oil, and sauté over medium-high heat
for 1 minute to sear.
2. Stir in the pistachios.
3. Taste and season with salt and pepper.
4. If you like, you can also add diced onion, carrots, and celery,
sautéed first in a little oil.
 FRESH TUNA SAUCE WITH TOMATOES
Yield: 4 servings

2 large fresh tomatoes

Olive oil
1 garlic clove, peeled and finely chopped
1 pound (454 g) fresh tuna fillet, diced
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Al dente pasta

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Prepare an ice bath. Score the tomatoes with an X on the bottom to

make them easier to peel. Bring a large pot of water to a boil, add
the tomatoes, and cook for about 1 minute, or until the skins start to
peel back in the place where you scored them. Using a slotted
spoon, transfer the tomatoes to the ice bath. When cool enough to
handle, peel the tomatoes, halve them, remove the seeds, and
coarsely chop them.
2. Pour a few swirls of oil into a saucepan and add the garlic. Sauté
over medium heat for about 30 seconds until golden and fragrant.
3. Add the tomatoes, turn the heat to high, and cook for 15 minutes,
stirring occasionally.
4. Stir the tuna into the sauce and cook for 2 minutes.
5. Taste and season with salt and pepper, then stir in the parsley.
 ◁ TUNA AND BEAN SAUCE
Yield: 4 to 6 servings

1½ cups (273 g) cooked cannellini beans or canned, rinsed, and drained

Olive oil
1½ cups (308 g) canned drained tuna, chopped
Grated zest of 1 organic lemon
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta or crostini
Pasta salad

GOES WELL ON:

Cooked fish (hot or cold)
Cooked pasta (any type)
Rice salad
Veloutés and cream soups

1. In a food processor or blender, or in a medium-size bowl and using

an immersion blender, blend half of the beans until creamy.
2. Put the remaining whole beans in a medium-size bowl and season
them with a few swirls of oil, or to taste.
3. Stir the tuna into the whole beans, along with the lemon zest.
4. Stir in the bean purée.
5. Taste and season with salt and pepper.
 ◁ SMOKED SALMON AND RICOTTA SAUCE
Yield: 4 to 6 servings

1 bunch fresh chives, finely chopped

8 ounces (225 g) smoked salmon, finely chopped
1 pound (454 g) ricotta (preferably sheep’s milk)
1 tablespoon (15 g) Tomato Sauce (here), or store-bought
Olive oil
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Bruschetta and crostini
Lasagna and cannelloni
Pizza, focaccia, piadina
Stuffed pasta (cheese, seafood, or vegetables)
Veloutés and cream soups

1. Add the chives and salmon to a large bowl.

2. Add the ricotta and tomato sauce.
3. Generously drizzle with oil and season with salt and pepper.
4. Whisk vigorously to combine.
 SARDINE, PINE NUT, AND RAISIN SAUCE
Yield: 4 servings

½ cup (70 g) pine nuts

½ cup (73 g) raisins
1 very large bunch wild fennel fronds or fronds and stalks from 2 large
fennel bulbs
1 white onion, chopped
Olive oil
1 pound (454 g) fresh sardine fillets, diced
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Bruschetta and crostini
Cooked fish (hot)
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Polenta
Stuffed pasta (cheese, seafood, or vegetables)

1. In a small nonstick skillet over medium-high heat, toast the pine

nuts for 2 to 3 minutes until lightly browned and fragrant. Set aside.
2. In a medium-size bowl, combine the raisins with enough hot water
to cover and let soak until needed. Drain and squeeze the excess
liquid from the raisins.
3. Bring a saucepan full of water to a boil. Add the wild fennel and
blanch for 2 minutes. Drain, reserving ¼ cup (60 ml) of the cooking
water, and transfer to a food processor or blender. Blend until
smooth, adding a bit of cooking water at a time if needed.
4. Add the onion to a skillet and pour in a few swirls of oil. Sauté over
high heat for 2 minutes until the onion begins to soften and brown.
Add the sardines and sauté for 2 minutes.
5. Stir in the wild fennel purée, soffrito, soaked raisins, and the pine
nuts. Turn the heat to medium and cook for about 5 minutes to heat
through.
6. Taste and season with salt and pepper.
 SARDINE TOMATO SAUCE
Yield: 4 servings

1 bunch wild fennel or stalks and fronds from 1 large fennel bulb
1 white onion, chopped
Olive oil
4 oil-packed anchovy fillets, or 2 teaspoons anchovy paste
1 cup (240 g) tomato paste
1 cup (240 ml) water
2 tablespoons (16 g) Soffrito (here)
1 pound (454 g) fresh sardine fillets, finely chopped
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Polenta
Stuffed pasta (cheese, seafood, or vegetables)

1. Bring a saucepan full of water to a boil. Add the wild fennel and
blanch for 2 minutes. Drain, reserving ¼ cup (60 ml) of the cooking
water, and transfer to a food processor or blender. Blend until
smooth, adding a bit of cooking water at a time if needed.
2. Add the onion to a skillet and pour in a few swirls of oil. Sauté over
high heat for 2 minutes until the onion begins to soften and brown.
3. Using a wooden spoon, stir in the anchovies, turn the heat to
medium, and cook for about 3 minutes, stirring, until the anchovies
melt.
4. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves. Add this to the skillet, along with the soffrito
and sardines. Cook until the sardines are soft, stirring occasionally.
5. Stir in the wild fennel purée and cook for 2 minutes to heat through.
6. Taste and season with salt and pepper.
 ◁ MONKFISH SAUCE
Yield: 4 to 6 servings

1 pound (455 g) monkfish tails

Olive oil
1 garlic clove, peeled and minced
About 10 ounces (280 g) cherry tomatoes, coarsely chopped
1 bunch fresh basil, chopped
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, seafood, or vegetables)

GOES WELL ON:

Boiled potatoes
Cooked fish (hot)
Crespelle
Crustaceans
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stewed legumes

1. Remove the skin and any bones from the monkfish tails and cut
them into chunks.
2. Pour a few swirls of oil into a saucepan and add the garlic. Sauté
over medium heat for about 30 seconds until fragrant and beginning
to brown.
3. Add the tomatoes, turn the heat to high, and cook for 5 minutes.
4. Add the basil to the pan along with the monkfish. Stir in the soffrito
and cook for 3 minutes, stirring until the fish is cooked through and
the tomatoes are softened.
5. Taste and season with salt and pepper.
 SWORDFISH SAUCE
Yield: 6 to 8 servings

1 white onion, chopped

1 bunch fresh parsley, chopped
Olive oil
2½ cups (625 g) tomato purée
2 tablespoons (16 g) Soffrito (here)
1½ pounds (681 g) swordfish belly, cubed
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Boiled potatoes
Cooked fish (hot)
Crespelle
Polenta
Rice and risotto
Stuffed pasta (cheese, seafood, or vegetables)

1. Add the onion and parsley to a skillet. Pour in a few swirls of oil
and sauté over medium heat for 2 to 3 minutes until the onion
softens.
2. Stir in the tomato purée and soffrito.
3. Add the swordfish, turn the heat to low, and cook for 20 minutes,
stirring occasionally, until the swordfish is cooked through and
opaque and the sauce is thickened.
4. Taste and season with salt and pepper.
 SWORDFISH AND WILD FENNEL MEATBALLS IN
TOMATO SAUCE
Yield: 4 servings

12 ounces (340 g) swordfish fillet, skin and bones removed as needed,

roughly chopped
1 bunch wild fennel fronds, or fronds from 1 or 2 fennel bulbs, roughly
chopped
2 egg whites
Chili powder for seasoning
Salt and fresh-cracked black pepper
1½ cups (175 g) bread crumbs, plus more as needed
Sunflower seed oil
1 cup (245 g) Tomato Sauce (here), or store-bought

BEST ON:
Cooked pasta (all types)
Stuffed pasta (cheese, vegetables, or seafood)

GOES WELL ON:

Boiled potatoes
Gnocchi
Pizza, focaccia, piadina
Polenta
Stewed legumes

1. In a food processor or blender, or in a medium-size bowl and using

an immersion blender, combine the swordfish, fennel fronds, 1 egg
white, and a pinch of chili powder. Blend until smooth. Season with
salt and pepper and pulse to combine.
2. In a shallow bowl, whisk the remaining egg white. Pour the bread
crumbs into another shallow bowl.
3. With slightly wet hands, form small (about 1-inch, or 2.5 cm) balls
from the swordfish mixture and dip them first in the egg white and
then in the bread crumbs to coat. Place the coated balls on a plate.
Line a sheet pan with paper towels.
4. In a large skillet, heat about 2 inches (5 cm) of sunflower seed oil
over medium-high heat until shimmering. Carefully add the
swordfish balls to the hot oil, working in batches if needed so the
pan is not crowded, and fry until browned, turning occasionally.
Transfer the cooked swordfish balls to the prepared sheet pan to
drain.
5. Pour the tomato sauce into a saucepan, add the swordfish balls, and
cook over medium heat for 5 minutes to warm the sauce.
6. Taste and season with salt and pepper.
 COD AND ARTICHOKE SAUCE
Yield: 4 servings

Juice of 1 lemon
6 artichokes
Olive oil
2 garlic cloves, peeled and minced
1 cup (240 ml) vegetable broth
About 10 ounces (280 g) cod fillets, cut into chunks
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Cook seafood (hot)
Lasagna and cannelloni
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, seafood, or vegetables)

1. Fill a large bowl with water and stir in the lemon juice.
2. Cut off the stems from the artichokes, peel them, and cut the stems
into thin slices. Soak the stems in the acidulated lemon water until
ready to use.
3. Remove the outer leaves from the artichokes and cut off the tips.
Halve the artichokes, then quarter them. Remove the barbs and cut
 the quarters into pieces. Add them to the lemon water.
4. Pour a few swirls of oil into a nonstick skillet and add the garlic.
Sauté over medium heat for about 30 seconds until fragrant.
5. Drain the artichokes and add them to the skillet. Pour in the broth,
turn the heat to low, and simmer until tender. Transfer half of the
artichokes to a food processor or blender, or to a medium-size bowl
and use an immersion blender, and blend until smooth. Transfer the
remaining artichokes into a bowl.
6. Return the skillet to medium heat and add the cod. Cook for about 2
minutes per side, or until the cod is opaque and flakes easily with a
fork.
7. Stir in the puréed artichokes and remaining cooked artichokes.
8. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.
 7
HEARTY
MEAT
SAUCES
Amatriciana Sauce
Pancetta and Spinach Sauce
Red Sauce with Pancetta and Olives
Gricia Sauce
Classic Carbonara
Sausage and Broccoli Rabe Sauce
Sausage and Tomato Sauce
Sausage and Friarielli Sauce
Monzese Sauce
Sausage and Artichoke Sauce
Valdostana Carbonade
Cream Sauce with Peas and Ham
Le Virtù Sauce
Pork Rib Sauce
Lamb and Porcini Mushroom Sauce
Spicy Beef Sauce
Roasted Beef Sauce
Carrettiera Sauce
Marengo Sauce
Chicken Meatballs in Tomato Sauce
 AMATRICIANA SAUCE
Yield: 4 servings

1 pound (454 g) fresh San Marzano or Roma tomatoes, or 1 (14.5-ounce, or

410 g) can whole peeled San Marzano tomatoes
1 tablespoon (14 g) lard or butter
1 fresh red chile pepper (such as Fresno), destemmed, seeded and chopped,
or 1 teaspoon red pepper flakes
8 ounces (225 g) guanciale, pancetta, or bacon, cut into strips
¾ cup (75 g) grated Pecorino Romano cheese
Salt and black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and chop them.
2. In a skillet over high heat, melt the lard. Add the chile and sauté for
about 2 minutes until softened and beginning to brown.
3. Add the guanciale strips and fry for about 5 minutes until golden
brown.
4. Stir in the tomatoes, turn the heat to low, and cook for 10 minutes
until the sauce thickens slightly.
5. Taste and season with salt and pepper.
6. Stir in the cheese. If the sauce is for pasta, add the cheese after
dressing the pasta.
 PANCETTA AND SPINACH SAUCE
Yield: 4 servings

1 pound (454 g) fresh spinach

Olive oil
1 garlic clove, peeled and minced
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
minced
8 ounces (225 g) pancetta or bacon, diced
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
GOES WELL ON:
Boiled potatoes
Bruschetta and crostini
Crespelle
Eggs
Gnocchi
Rice and risotto
Stuffed pasts (cheese, meat, or vegetables)

1. Prepare an ice bath.

2. Bring a saucepan full of water to a boil. Add the spinach and blanch
for 1 minute. Drain, transfer to the ice bath to stop the cooking, then
drain again. Transfer the spinach to food processor or blender, or a
medium bowl and use an immersion blender, and blend until
creamy, adding a little water as needed.
3. Pour a few swirls of oil into a skillet and add the garlic and chile.
Sauté over medium heat for about 3 minutes until softened and
beginning to brown.
4. Turn the heat to high and add the pancetta. Sauté for 2 minutes, or
until it begins to crisp around the edges.
5. Stir in the puréed spinach and soffrito. Sauté for 5 minutes to heat
through.
6. Taste and season with salt and pepper.
 ◁ RED SAUCE WITH PANCETTA AND OLIVES
Yield: 4 servings

1 tablespoon (15 ml) olive oil

8 ounces (225 g) pancetta or bacon, diced
1 fresh red chile pepper (such as a Fresno chile), destemmed, seeded and
diced, or 1 teaspoon red pepper flakes
1½ cups (270 g) fresh San Marzano or Roma tomatoes, seeded coarsely
chopped
1½ cups (150 g) pitted black olives
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Eggs
Gnocchi
Polenta

1. In a skillet over medium-high heat, heat the oil until it shimmers.

Add the pancetta and chile. Sauté for 3 to 4 minutes until the
pancetta begins to brown and the chile softens.
2. Stir in the tomatoes, olives, soffrito. Turn the heat to low and cook
for 10 minutes, stirring occasionally, until heated through and
slightly thickened.
3. Taste and season with salt and pepper.
 ◁ GRICIA SAUCE
Yield: 4 servings

Olive oil
1 large onion, chopped
8 ounces (225 g) guanciale, pancetta, or bacon, cut into small strips
Fresh-cracked black pepper
6 ounces (172 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)

BEST ON:
Al dente pasta
Bruschetta and crostini

GOES WELL ON:

Boiled potatoes
Crespelle
Eggs
Gnocchi
Pizza, focaccia, piadina
Polenta
1. Pour a few generous swirls of oil into a skillet and add the onion and
guanciale. Sauté over medium heat for 5 to 7 minutes, or until
browned and the onion is translucent. Remove the skillet from the
heat and add a little water to deglaze the skillet, scraping up any
browned bits from the bottom.
2. Taste and season generously with pepper.
3. Stir in the cheese at the last moment before serving. If the sauce is
for pasta, add the cheese after dressing the pasta.
 ◁ CLASSIC CARBONARA
Yield: 4 to 6 servings

About 5 ounces (140 g) guanciale, pancetta, or bacon, diced

5 large egg yolks
About 5 ounces (140 g) grated grana (such as Asiago, Parmigiano-
Reggiano, or Pecorino Romano)
Fresh-cracked black pepper

BEST ON:
Al dente pasta

GOES WELL ON:

Gnocchi

1. Place the guanciale in a nonstick skillet over high heat. Sauté for 2
to 3 minutes, or until it begins to render its fat and is cooked to your
liking.
2. In a large bowl, whisk the egg yolks while adding the cheese a bit at
a time until blended and combined.
3. Generously season with pepper and whisk to combine.
4. When dressing the hot pasta with the sauce, which will cook the
eggs gently from its residual heat, add about ½ cup (120 ml) of the
pasta cooking water, as needed, for a creamier texture, and the
guanciale and stir gently to coat and combine. If you’re concerned
about uncooked egg, combine everything in the skillet and cook
gently over low heat for about 1 minute, stirring constantly, to cook
the egg.
 SAUSAGE AND BROCCOLI RABE SAUCE
Yield: 4 to 6 servings

12 ounces (340 g) sweet Italian sausage, chopped

2 pounds (908 g) broccoli rabe (cime di rapa)
Olive oil
1 garlic clove, peeled and minced
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
minced
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (any type)

GOES WELL ON:

Boiled potatoes
Gnocchi
Pizza, focaccia, piadina
Rice and risotto
Stuffed pasta (cheese or vegetables)

1. Remove the sausage from its casing and chop it.

2. Clean the broccoli rabe by removing the stems and detaching the
tops. Mince the inner part of the tops and chop the rest.
3. Pour a few swirls of oil into a saucepan and add the garlic, chile,
and minced broccoli rabe tops. Sauté over medium heat for about 5
minutes until the vegetables soften and begin to brown.
4. Add the chopped broccoli rabe pieces, soffrito, and the sausage.
Cook for 5 minutes, stirring, or until the vegetables are tender and
 the sausage is browned and cooked through (no pink remains).
5. Taste and season with salt and pepper.
 ◁ SAUSAGE AND TOMATO SAUCE
Yield: 4 servings

1 pound (454 g) fresh San Marzano or Roma tomatoes, or 1 (14.5-ounce, or

410 g) can whole peeled San Marzano tomatoes
1 tablespoon (14 g) lard or butter
1 fresh red chile pepper (such as a Fresno chile), destemmed, seeded and
chopped, or 1 teaspoon red pepper flakes
8 ounces (225 g) Italian sausage, chopped
¼ cup (33 g) Soffrito (here)

BEST ON:
Cooked pasta (all types)
Lasagna and cannelloni
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Eggs
Gnocchi
Pizza, focaccia, piadina
Polenta

1. If using fresh tomatoes, prepare an ice bath. Score the tomatoes with
an X on the bottom to make them easier to peel. Bring a large pot of
water to a boil, add the tomatoes, and cook for about 1 minute, or
until the skins start to peel back in the place where you scored them.
Using a slotted spoon, transfer the tomatoes to the ice bath. When
cool enough to handle, peel the tomatoes, halve them, remove the
seeds, and coarsely chop them.
2. In a skillet over high heat, melt the lard. Add the chile and sausage
pieces and sauté for 5 minutes until the sausage begins to brown.
3. Stir in the tomatoes and soffrito. Turn the heat to low and cook for
10 minutes, stirring occasionally, until the sausage is cooked
through (no pink remains) and the sauce has thickened slightly.
 SAUSAGE AND FRIARIELLI SAUCE
Yield: 4 servings

12 ounces (340 g) sweet Italian sausage, chopped

Olive oil
1 garlic clove, peeled and chopped
Salt and fresh-cracked black pepper
1 pound (454 g) broccoli friarielli (broccoli rabe), trimmed and coarsely
chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
chopped
¼ cup (33 g) Soffrito (here)

BEST ON:
Al dente pasta

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked pasta (all types)
Gnocchi
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)
Veloutés and cream soups

1. Place the chopped sausage in a skillet. Pour in a few swirls of oil

and sauté over medium heat for 7 to 8 minutes, stirring occasionally,
 until browned. Sprinkle in the garlic and cook for about 30 seconds
until fragrant.
2. Meanwhile, bring a medium-size saucepan full of generously salted
water to a boil. Add the friarielli and cook for 3 to 4 minutes, or
until tender. Drain and transfer to a food processor or blender, or a
bowl and use an immersion blender. Add the chile pepper and
soffrito and blend until smooth and creamy. Add the puréed
vegetables to the sausage and stir to combine. Cook for 1 to 2
minutes until heated through.
3. Taste and season with salt and pepper.
 MONZESE SAUCE
Yield: 4 to 6 servings

4 ounces (115 g) dried porcini mushrooms

4 tablespoons (56 g) butter
1 white onion, finely sliced
About 10 ounces (280 g) Italian sausage, cut into small pieces
All-purpose flour for dusting
¼ cup (60 ml) white wine
1 cup (250 g) tomato purée
2 tablespoons (16 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente penne (or other ridged pasta)
Polenta

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Eggs
Gnocchi
Lasagna and cannelloni
Polenta
Rice and risotto
Stewed legumes

1. In a medium bowl, combine the dried mushrooms with enough

water to cover. Let soak for about 20 minutes. Drain the mushrooms
through a fine-mesh sieve set over a bowl, reserving the soaking
 liquid. Squeeze the excess water from the mushrooms into the bowl.
Chop the mushrooms.
2. In a skillet over low heat, melt the butter. Add the onion and cook
over for about 10 minutes, stirring occasionally, to sweat the onion
until it is soft and translucent.
3. Dust the sausage with flour, tossing to coat, and add it to the skillet.
Turn the heat to medium-high and sauté for 2 to 3 minutes so it
begins to brown.
4. Pour in the wine to deglaze the skillet, scraping up any browned
bits. Turn the heat to medium and simmer for about 3 minutes until
the wine evaporates.
5. Stir in the tomato purée, soffrito, and the chopped mushrooms and
their soaking liquid. Turn the heat to low and cook slowly for 30
minutes until the sauce is thickened and heated through.
6. Taste and season with salt and pepper.
 SAUSAGE AND ARTICHOKE SAUCE
Yield: 4 to 6 servings

Juice of 1 lemon
6 artichokes
Olive oil
2 garlic cloves, peeled and minced
1 cup (240 ml) vegetable broth
About 10 ounces (280 g) sweet Italian sausage, chopped
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Bruschetta and crostini
Cooked pasta (all types)
Pizza

GOES WELL ON:

Boiled potatoes
Cooked meats (hot or cold)
Gnocchi
Lasagna and cannelloni
Stuffed pasta (cheese, meat, or vegetables)

1. Fill a large bowl with water and stir in the lemon juice.
2. Cut off the stems from the artichokes, peel them, and cut the stems
into thin slices. Soak the stems in the acidulated lemon water until
ready to use.
3. Remove the outer leaves from the artichokes and cut off the tips.
Halve the artichokes, then quarter them. Remove the barbs and cut
 the quarters into pieces. Add them to the lemon water.
4. Pour a few swirls of oil into a nonstick skillet and add the garlic.
Sauté over medium heat for about 30 seconds until fragrant.
5. Drain the artichokes and add them to the skillet. Pour in the broth,
turn the heat to low, and simmer until tender. Transfer half of the
artichokes to a food processor or blender, or to a medium-size bowl
and use an immersion blender, and blend until smooth. Transfer the
remaining artichokes into a bowl.
6. Return the skillet to the stovetop and add the sausage, increase the
heat to medium-high, and sauté for about 5 minutes, or until
browned. Stir in the puréed artichokes and remaining cooked
artichokes.
7. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.
 VALDOSTANA CARBONADE
Yield: 4 to 6 servings

1 tablespoon (14 g) butter

1 red onion, chopped
1½ pounds (683 g) veal filet, cut into small pieces
½ cup (120 ml) white wine
1 tablespoon (7.5 g) all-purpose flour
3 fresh sage leaves
Freshly grated nutmeg for seasoning
Salt and fresh-cracked black pepper

BEST ON:
Bruschetta and crostini
Cooked pasta (all types)
Polenta

GOES WELL ON:

Crespelle
Gnocchi
Lasagna and cannelloni
Rice and risotto
Stuffed pasta (cheese, meat, or vegetables)

1. In a saucepan over medium heat, melt the butter. Add the onion and
cook for 3 to 5 minutes until softened and beginning to brown.
2. Add the veal and cook for about 2 minutes, turning once, just until
browned.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
 evaporates.
4. Sprinkle the flour over everything. Add the sage and a pinch of
nutmeg. Pour in enough water to cover and let cook for 1 hour until
the sauce has thickened and the veal is tender.
5. Taste and season with salt and pepper.
 ◁ CREAM SAUCE WITH PEAS AND HAM
Yield: 4 to 6 servings

1 pound (454 g) shelled peas, fresh or frozen and thawed

3½ tablespoons (49 g) butter
⅓ cup (36 g) potato starch
2½ cups (600 ml) heavy cream
About 10 ounces (280 g) cooked ham in a single slice, diced
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)

GOES WELL ON:

Boiled potatoes
Cooked meats (hot)
Gnocchi
Lasagna and cannelloni
Pasta salad
Rice and risotto
Stuffed pasta (cheese, meat, or vegetables)

1. Bring a saucepan full of water to a boil. Add the peas and blanch for
1 minute. Drain and rinse with cool water to stop the cooking. Drain
again.
2. Return the saucepan to low heat and add the butter to melt.
3. Add the potato starch slowly, stirring with a wooden spoon to coat
the starch with the butter.
4. While stirring constantly, trickle in the cream until it’s combined
with the roux. Cook over low heat for about 10 minutes, stirring,
 until the sauce has thickened.
5. Stir in the diced ham and peas. Cook for about 2 minutes to heat
through.
6. Taste and season with salt and pepper.
 ◁ LE VIRTÙ SAUCE
Yield: 6 to 8 servings

2 cups (500 g) mixed dried legumes, rinsed and picked over for debris
1 bunch fresh spinach, coarsely chopped
1 bunch fresh chard, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 fennel bulb, coarsely chopped
Olive oil
1 pound (454 g) pork, chopped
4 cups (960 ml) beef stock, plus more as needed
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially small shapes like ditalini and
macaroni)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Polenta
Rice and risotto

1. In a large pot, combine the dried legumes with enough water to

cover by a few inches. Let soak overnight. Drain and wipe the pot
dry.
2. Add the spinach, chard, carrot, onion, celery, and fennel to the pot.
Pour in a few generous swirls of oil and sauté over medium heat for
 5 to 7 minutes, or until the vegetables begin to soften.
3. Add the chopped pork to the vegetables.
4. Stir in the legumes, pour in the stock (adding more if the ingredients
are not covered), and turn the heat to low. Simmer for 3 hours. You
should have a fairly dry preparation.
5. Taste and season with salt and pepper.
 PORK RIB SAUCE
Yield: 4 to 6 servings

1½ pounds (681 g) pork ribs

2½ cups (625 g) tomato pulp or crushed tomatoes in purée
¼ cup (33 g) Soffrito (here)
1 white onion, sliced
1 bunch fresh basil
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded and
chopped
½ cup (130 g) tomato paste
1 cup (240 ml) water
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats (hot)
Gnocchi
Lasagna and cannelloni
Polenta
Stuffed pasta (cheese, meat, or vegetables)

1. In a Dutch oven over medium-high heat, combine the ribs, tomato

pulp, soffrito, onion, basil leaves, and chile.
2. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves. Stir the mixture into the pot. Bring to a boil,
 cover the pot, turn the heat to low, and simmer for about 3 hours,
stirring occasionally and adding a bit more water if the sauce
become dry, or until the sauce is thickened and the meat falls off the
bones.
3. Remove the bones from the pork rib and strip them of any
remaining meat. Chop the meat and put it back into the sauce,
breaking it up if desired. Discard the bones.
4. Taste and season with salt and pepper.
 LAMB AND PORCINI MUSHROOM SAUCE
Yield: 6 servings

12 ounces (340 g) fresh porcini mushrooms, trimmed and diced

1 red onion, diced
1 celery stalk, diced
1 large carrot, diced
1 bunch fresh parsley, chopped
Olive oil
1½ pounds (681 g) ground lamb
½ cup (120 ml) white wine
¼ cup (33 g) Soffrito (here)
½ cup (120 ml) water
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types, especially egg pasta)
Lasagna and cannelloni

GOES WELL ON:

Bruschetta and crostini
Eggs
Gnocchi
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese, meat, or vegetables)

1. Add the onion, celery, carrot, and parsley to a saucepan. Pour in a

few swirls of oil and sauté over medium heat for 3 to 5 minutes until
 the vegetables begin to soften and brown.
2. Add the ground lamb, turn the heat to high, and sauté for 5 minutes
until the lamb is no longer pink.
3. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Stir in the mushrooms and soffrito. Add the water, turn the heat to
low, and cook for 30 minutes until the sauce is thickened, stirring
occasionally and adding more water if the sauce becomes dry.
5. Taste and season with salt and pepper.
 SPICY BEEF SAUCE
Yield: 4 to 6 servings

½ pound (227 g) finely chopped beef, such as chuck or sirloin

Olive oil
1 cup (240 ml) dry white wine
½ cup (120 ml) apple cider vinegar
¼ cup (33 g) Soffrito (here)
2 thyme sprigs
2 bay leaves
1 cup (240 ml) beef stock
Cayenne pepper for seasoning
Salt

BEST ON:
Cooked meats (hot, especially grilled)
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Boiled potatoes
Gnocchi
Rice and risotto

1. Saute the beef in olive oil in a saucepan over medium heat until it is
cooked through, about 5 minutes. Reduce the heat to low and add
the wine, vinegar, soffrito, thyme, and bay leaves. Cook over low
heat until the wine has reduced by about half. Remove and discard
the bay leaves.
2. Pour in the stock and season the sauce generously with cayenne.
Simmer for a few minutes more to warm through and thicken
slightly.
3. Strain the sauce through a fine-mesh sieve set over a heatproof
bowl. Discard the solids.
4. Taste and season the sauce with salt.
 ROASTED BEEF SAUCE
Yield: 4 servings

3 tablespoons (21 g) butter

1 rosemary sprig
1 garlic clove, peeled
About 10 ounces (280 g) leftover roasted beef, or deli roast beef, finely
chopped
½ cup (120 ml) port or Marsala wine
¼ cup (33 g) Soffrito (here)
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Bruschetta and crostini

GOES WELL ON:

Crespelle
Gnocchi
Lasagna and cannelloni
Polenta
Pizza, focaccia, piadina
Pasta salad
Stuffed pasta (cheese, meat, or vegetables)

1. In a skillet over medium heat, combine the butter, rosemary, and

garlic. Heat until the butter melts and the garlic is fragrant.
2. Add the chopped beef and sauté for 2 to 3 minutes, or until well
browned.
3. Pour in the wine to deglaze the skillet, scraping up any browned bits
from the bottom. Simmer for about 3 minutes until the wine
evaporates.
4. Stir in the soffrito and cook for 3 minutes more, stirring. Remove
and discard the garlic and rosemary.
5. Taste and season with salt and pepper.
 CARRETTIERA SAUCE
Yield: 4 servings

Olive oil
1 pound (454 g) well-marbled beef (such as chuck rib-eye roast), diced with
a chef’s knife
1 large garlic clove, crushed
½ cup (120 ml) red or white wine
1 tablespoon (15 g) tomato paste
½ cup (120 ml) water
6 tablespoons (46 g) Soffrito (here)
1 bunch fresh parsley, chopped
Salt
1 teaspoon red pepper flakes

BEST ON:
Cooked pasta (all types)
Polenta
Stuffed pasta (cheese, meat, or vegetables)

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Eggs
Gnocchi
Lasagna and cannelloni
Pizza, focaccia, piadina
Rice and risotto
1. Pour a few swirls of oil into a saucepan and add the beef. Cook over
medium-high heat for about 5 minutes, stirring occasionally, or until
the beef is browned. Add the garlic and sauté for 30 seconds to 1
minute until fragrant and beginning to soften.
2. Pour in the wine to deglaze the pan, scraping up any browned bits
from the bottom. Turn the heat to medium and simmer for about 3
minutes until the wine evaporates.
3. In a small bowl, stir together the tomato paste and water until the
tomato paste dissolves, then add the mixture to the skillet, along
with the soffrito, and stir to combine. Cook for 30 minutes, adding a
little hot water if the sauce becomes dry.
4. Stir the parsley into the sauce.
5. Taste and season with salt and the red pepper flakes. Remove and
discard the garlic.
 MARENGO SAUCE
Yield: 6 to 8 servings

Type “00” flour or all-purpose flour for coating

1 pound (454 g) boneless, skinless chicken breast, cut into bite-size pieces
2 garlic cloves, peeled and finely chopped
Olive oil
½ cup (120 ml) white wine
2½ cups (625 g) tomato purée
About 10 ounces (280 g) champignon (white button) mushrooms, trimmed
and diced
Juice of 1 lemon
12 shrimp, peeled, deveined, and chopped
Salt and fresh-cracked black pepper
1 bunch fresh parsley, chopped

BEST ON:
Cooked pasta (all types)
Gnocchi
Polenta

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Crespelle
Lasagna and cannelloni
Pizza, focaccia, piadina
Rice and risotto
1. Place some flour in a medium-size bowl. Add the pieces of chicken
to the flour, and toss to coat.
2. Pour a few swirls of oil into a saucepan and add the coated chicken
and garlic. Sauté over medium heat for about 5 minutes until the
chicken is lightly browned.
3. Pour the wine into the pan to deglaze it, scraping up any browned
bits from the bottom.
4. Stir in the tomato purée, turn the heat to high, and cook for 10
minutes, stirring occasionally.
5. Add the mushrooms to the chicken and cook for 10 minutes more,
stirring occasionally.
6. Stir in the lemon juice and chopped shrimp. Cook for 1 to 2 minutes
until the shrimp turn pink and are cooked through and opaque.
7. Taste and season with salt and pepper, then sprinkle with plenty of
chopped parsley.
 CHICKEN MEATBALLS IN TOMATO SAUCE
Yield: 4 to 6 servings

2 garlic cloves, peeled and chopped

Olive oil
4 cups (1 kg) tomato purée
1 cup (50 g) torn soft bread pieces
Milk for soaking
1⅔ cups (192 g) bread crumbs
1 rosemary sprig, finely chopped with stem removed
1 pound (454 g) ground chicken
1 egg
Salt and fresh-cracked black pepper

BEST ON:
Cooked pasta (all types)
Gnocchi

GOES WELL ON:

Boiled potatoes
Crespelle
Lasagna and cannelloni
Pizza, focaccia, piadina
Polenta
Rice and risotto
Stewed legumes
Stuffed pasta (cheese or vegetables)

1. Add the garlic to a saucepan. Pour in a few swirls of oil and sauté
over medium heat for about 30 seconds until fragrant.
2. Pour in the tomato purée, turn the heat to low, and simmer for 15
minutes.
3. Meanwhile, in a small bowl, soak the bread pieces in enough milk to
cover.
4. Pour the bread crumbs into a shallow bowl and set aside.
5. Place the chopped rosemary in a medium-size bowl. Add the ground
chicken and egg. Squeeze the milk from the bread and add the
soaked bread to the bowl. Season with salt and pepper. Using your
hands, mix everything together, then form the mixture into small (1-
inch, or 2.5 cm) meatballs. Dip the meatballs in the bread crumbs to
coat and place on a plate.
6. In a skillet over medium heat, heat about 1 inch (2.5 cm) of oil until
shimmering. Carefully add the chicken meatballs to the hot oil and
cook for 2 to 3 minutes per side until browned all over and cooked
through (no pink remains). Transfer the chicken meatballs to the
saucepan with the tomato sauce and cook for 5 minutes to heat and
combine.
7. Taste and season with salt and pepper.
 8
THE
BASICS
My Signature Seasoned Butter
Cream Sauce
Garlic, Oil, and Chile Sauce
Mornay Sauce
Smetana Sauce
 MY SIGNATURE SEASONED BUTTER
Yield: 12 servings (1 tablespoon, or 14 g each)

2 garlic cloves, peeled and chopped

1 shallot, chopped
½ cup (120 ml) dry white wine
12 tablespoons (1½ sticks, or 168 g) butter, at room temperature
Juice of 1 lemon
1 bunch fresh parsley, chopped
Mustard of choice for seasoning
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Cooked meats and fish (hot)
Grilled meat

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked vegetables
Crustaceans
Gnocchi
Polenta
Rice and risotto

1. Place the garlic and shallot in a small saucepan. Pour in the wine
and cook over medium heat for about 3 minutes, or until the wine
evaporates completely. Let cool.
2. Stir in the butter, lemon juice, parsley, a touch of mustard, and salt
and pepper to taste until well mixed. Transfer the butter mixture to a
piece of plastic wrap and roll it into a cylindrical shape. Refrigerate
until needed.
3. When the dish is ready and hot, cut a pat of seasoned butter and
place it on top to slowly melt.
 CREAM SAUCE
Yield: 4 to 6 servings

3½ tablespoons (49 g) butter

⅓ cup (36 g) potato starch
2½ cups (600 ml) heavy cream
Salt

BEST ON:
Boiled potatoes
Cooked pasta (all types)
Cooked beef fillet (hot or cold)

GOES WELL ON:

Cooked vegetables
Crespelle
Gnocchi
Lasagna and cannelloni
Raw meats and fish: tartare and carpaccio

1. In a saucepan over low heat, melt the butter.

2. Add the potato starch slowly, stirring with a wooden spoon to coat
the starch with the butter.
3. While stirring constantly, trickle in the cream until it’s combined
with the roux. Cook over low heat for about 10 minutes, stirring,
until the sauce has thickened.
4. Taste and season with salt.
 ◁ GARLIC, OIL, AND CHILE SAUCE
Yield: 4 servings

½ cup (120 ml) olive oil

6 large garlic cloves, peeled and finely chopped
1 fresh chile pepper (such as serrano or jalapeño), destemmed, seeded, and
diced
Salt and fresh-cracked black pepper

BEST ON:
Al dente pasta
Cooked vegetables
Veloutés and cream soups

GOES WELL ON:

Boiled potatoes
Bruschetta and crostini
Cooked meats and fish (hot or cold)
Crustaceans
Gnocchi
Pizza, focaccia, piadina
Raw meats and fish: tartare and carpaccio
Stewed legumes

1. Pour the oil into a skillet and add the garlic and chile. Cook the
vegetables over low heat for about 3 minutes, or until the garlic is
golden and fragrant and the chile is softened, being careful not to
burn the garlic or your sauce will taste bitter.
2. Taste and season with salt and pepper.
3. When dressing the pasta with the sauce, add about ½ cup (120 ml)
of the pasta cooking water for a creamier result.
 MORNAY SAUCE
Yield: 6 to 8 servings

2 cups (500 g) béchamel sauce, homemade or store-bought

1 cup (240 ml) heavy cream
4 ounces (115 g) grated grana (such as Asiago, Parmigiano-Reggiano, or
Pecorino Romano)
Salt and fresh-cracked black pepper
¼ cup (68 g) egg yolks

BEST ON:
Cooked pasta (any type)
Cooked vegetables
Roasted beef

GOES WELL ON:

Boiled potatoes
Crespelle
Eggs
Gnocchi
Lasagna and cannelloni
Polenta
Stuffed pasta (cheese, meat, seafood, or vegetables)

1. In a saucepan over very low heat, gently warm the béchamel.

2. While whisking constantly, slowly add the cream, grana, and pepper
to taste. Cook, whisking, until the cheese melts into the sauce and
thickens it.
3. Remove from the heat and gently whisk in the egg yolks until
emulsified. The residual heat of the sauce will cook the eggs gently;
If you’re concerned about uncooked egg, after adding the yolks,
 cook the sauce gently over low heat for about 1 minute, stirring
constantly.
4. Taste and season with salt.
 SMETANA SAUCE
Yield: 4 to 6 servings

2½ cups (575 g) sour cream

Juice of 1 lemon, strained
Salt
Paprika for seasoning
1½ tablespoons (21 g) butter
¼ cup (60 g) tomato paste
½ cup (120 ml) water

BEST ON:
Cooked meats (hot or cold)

GOES WELL ON:

Boiled potatoes
Cooked fish (hot or cold)
Cooked vegetables
Pasta salad
Raw meats and fish: tartare and carpaccio
Stewed legumes

1. In a large bowl, whisk the sour cream and lemon juice until
emulsified.
2. Season with a pinch of salt and paprika to taste and whisk to
combine.
3. In a saucepan over low heat, melt the butter.
4. In small bowl, stir together the tomato paste and water until the
tomato paste dissolve, then whisk it into the butter.
5. Whisk in the sour cream and cook over low heat for about 8 minutes
until heated through, stirring occasionally.
ABOUT THE AUTHOR
ALLAN BAY is a tremendously popular and well-respected food historian,
cooking teacher, translator, and writer who specializes in the regional and
national cuisines of Italy. His series of Italian cookbooks for beginners,
Cuochi si Diventa (“You Can Become a Cook”), is a perennial best-seller in
Italy and in translated editions around the world. He has written fifteen
other highly admired cookbooks. He lives and writes in Rome.
INDEX
All-Purpose Lentil Sauce, 51
almonds
Asparagus and Almond Sauce, 28
Broad Bean, Almond, and Pine Nut Pesto, 90
Sicilian Pesto, 94

Amatriciana Sauce, 220

anchovies
Berlin-Style Fricassee Ragù, 162
Brie, Zucchini Blossom, and Anchovy Sauce, 116
Broccoli Rabe Sauce, 36
Cioppino, 196
Hard-Boiled Egg Sauce, 130
Puttanesca Sauce, 103
Sardine Tomato Sauce, 213
Zucchini, Brie, and Pine Nut Sauce, 82

Arrabbiata Sauce, 105

artichokes/artichoke hearts
Artichoke Pesto, 89
Artichoke Sauce, 33
Cod and Artichoke Sauce, 217
Sausage and Artichoke Sauce, 232
Shrimp and Artichoke Sauce, 182

Asiago
Arrabbiata Sauce, 105
Artichoke Pesto, 89
Asparagus Pesto, 88
Classic Carbonara, 226
Classic Pesto, 86
Cream Pesto, 87
 Four-Cheese Sauce, 118
Fried Egg Sauce, 128
Gorgonzola Omelet Ragù, 144
Grana and Speck Sauce, 120
Gricia Sauce, 225
Mornay Sauce, 250
Seafood Carbonara, 202
Spicy Six-Cheese Sauce, 117
Spinach Sauce with Mozzarella, 77
Tomato Omelet Sauce, 127
Vegetable Carbonara, 32

asparagus
Asparagus and Almond Sauce, 28
Asparagus and Pine Nut Sauce, 30
Asparagus Pesto, 88
Prawn and Asparagus Sauce, 185

bacon
Amatriciana Sauce, 220
Classic Carbonara, 226
Grana and Speck Sauce, 120
Gricia Sauce, 225
Pancetta and Spinach Sauce, 221
Pumpkin Pancetta Sauce, 79
Ragù of Cavolo Broccolo and Chestnuts, 139
Red Sauce with Pancetta and Olives, 222
Rich and Meaty Ragù, 161
Romanesco Ragù, 138

basil
Artichoke Pesto, 89
Asparagus Pesto, 88
Broad Bean, Almond, and Pine Nut Pesto, 90
Broccoli Pesto, 92
 Byzantium Sauce, 106
Caprese Sauce, 108
Checca Mozzarella Sauce, 114
Classic Pesto, 86
Cream Pesto, 87
Monkfish Sauce, 214
Neapolitan Ragù, 173
Neapolitan Tomato-Basil Sauce, 110
Peasant’s Sauce, 73
Pork Rib Sauce, 237
Red Ragù of Pork Chops, 176
Sauce alla Norma, 57
Sicilian Pesto, 94
Super Red Tomato Sauce, 99
Tomato Sauce with Olives, Capers, and Pine Nuts, 102
Tuna and Eggplant Sauce, 204
Tuna and Mozzarella Sauce, 206
The Whole Garden Sauce, 48

beans and lentils

All-Purpose Lentil Sauce, 51
Broad Bean, Almond, and Pine Nut Pesto, 90
Broad Bean Sauce with Primo Sale Cheese, 43
Cannellini Bean Sauce, 41
Creamy Lentil Sauce, 52
Le Virtù Sauce, 236
Sauce of Beans, Marrow, and Red Onion, 42
Shrimp and Green Bean Sauce, 184
stewed, as base, 16
Tuna and Bean Sauce, 209

béchamel sauce
Mornay Sauce, 250
Nantua Sauce, 180

beef
 Beef Ragù Pizzaiola Style, 164
Braised Beef Ragù with Red Wine, 163
Carrettiera Sauce, 241
Meatball Ragù, 172
Neapolitan Ragù, 173
Neapolitan Ragù Genovese Style, 165
Ragù of Filet Mignon with Montalcino Red Wine, 171
Rich and Meaty Ragù, 161
Roasted Beef Sauce, 240
Scottiglia Ragù, 142
Skirt Steal Ragù, 170
Spicy Beef Sauce, 239

beef tongue
Berlin-Style Fricassee Ragù, 162

Bell Pepper, Tomato, and Eggplant Sauce, 68

Berlin-Style Fricassee Ragù, 162
Braised Beef Ragù with Red Wine, 163
brandy
Chestnut Sauce, 34

Brie cheese
Brie, Zucchini Blossom, and Anchovy Sauce, 116
Brie and Pepper Sauce, 119
Zucchini, Brie, and Pine Nut Sauce, 82

broad beans
Broad Bean, Almond, and Pine Nut Pesto, 90
Broad Bean Pesto, 95
Broad Bean Sauce with Primo Sale Cheese, 43

broccoli
Broccoli Pesto, 92
Ragù of Cavolo Broccolo and Chestnuts, 139

broccoli rabe
 Broccoli Rabe Sauce, 36
Sausage and Broccoli Rabe Sauce, 227
Sausage and Friarielli Sauce, 230

bruschetta, 16
Burgundy Sauce, 31
butternut squash
Pumpkin and Porcini Sauce, 80
Pumpkin Pancetta Sauce, 79

Byzantium Sauce, 106

Camembert cheese
Zucchini, Brie, and Pine Nut Sauce, 82

cannellini beans
Cannellini Bean Sauce, 41
Sauce of Beans, Marrow, and Red Onion, 42
Tuna and Bean Sauce, 209

capers
Berlin-Style Fricassee Ragù, 162
Eggplant, Olive, and Caper Sauce, 55
Eggplant Caponata, 53
Genovese Sauce, 50
Hard-Boiled Egg Sauce, 130
Peasant’s Sauce, 73
Puttanesca Sauce, 103
Squid, Olive, and Caper Sauce, 191
Tomato Sauce with Olives, Capers, and Pine Nuts, 102

Caprese Sauce, 108

carpaccios, 19
Carrettiera Sauce, 241
cauliflower
Cauliflower Ragù, 135
 Cauliflower Sauce, 35
Red Vegetable Ragù, 141

Caviar Sauce, 198

Champagne Potato Sauce, 62
chard
Le Virtù Sauce, 236

Checca Mozzarella Sauce, 114

cheese. see individual cheese types
chestnuts
Chestnut Sauce, 34
Ragù of Cavolo Broccolo and Chestnuts, 139

chicken
Berlin-Style Fricassee Ragù, 162
Chicken Meatballs in Tomato Sauce, 243
Chicken Ragù, 155
Classic Ragù, 160
Farmer’s Chicken and Sausage Ragù, 156
Marengo Sauce, 242
Scottiglia Ragù, 142

chickpeas
Chickpea and Sausage Ragù, 145
Chickpea Sauce, 38

Chinese broccoli
Ragù of Cavolo Broccolo and Chestnuts, 139

chives
Fried Egg Sauce, 128
Gorgonzola Omelet Ragù, 144
Smoked Salmon and Ricotta Sauce, 210
Tomato Omelet Sauce, 127

chocolate
 Oxtail Ragù, 167

Cioppino, 196
clams
Clam and Salmon Rose Sauce, 194
Clam and Vegetable Sauce, 195
Clam Sauce, 192
Red Clam Sauce, 193
Red Ragù of Razor Clams, 153
Seafood and Lobster Sauce, 200
Seafood Sauce, 199
White Ragù of Razor Clams, 152

Classic Carbonara, 226

Classic Pesto, 86
Classic Ragù, 160
Classic Tomato Sauce, 98
Cod and Artichoke Sauce, 217
Cognac
Spicy Six-Cheese Sauce, 117

Cream Pesto, 87
Cream Sauce, 247
Cream Sauce with Peas and Ham, 234
cream soups, 20
Creamy Lentil Sauce, 52
crespelle, 16
crostini, 16
crustaceans, 19
Cumin, Spinach Sauce with, 76
Delicate Shrimp Sauce, 181
Duck Ragù, 159
Duxelles Sauce, 40

eggplants
Bell Pepper, Tomato, and Eggplant Sauce, 68
Eggplant, Olive, and Caper Sauce, 55
Eggplant and Bell Pepper Sauce, 54
Eggplant Caponata, 53
Sauce alla Norma, 57
Tuna and Eggplant Sauce, 204

eggs
as base, 20
Classic Carbonara, 226
Fried Egg Sauce, 128
Gorgonzola Omelet Ragù, 144
Hard-Boiled Egg Sauce, 130
Seafood Carbonara, 202
Simple Cheese and Eggs, 126
Tomato Omelet Sauce, 127
Vegetable Carbonara, 32

equipment, 22
Escarole Sauce, 72

Farmer’s Chicken and Sausage Ragù, 156

fava beans. see broad beans
fennel
Chestnut Sauce, 34
Le Virtù Sauce, 236
Sardine, Pine Nut, and Raisin Sauce, 212
Sardine Tomato Sauce, 213
Swordfish and Wild Fennel Meatballs in Tomato Sauce, 216
feta cheese
Broad Bean, Almond, and Pine Nut Pesto, 90

fish and seafood

as base, 19
Lobster Ragù, 154
Red Ragù of Razor Clams, 153
Red Ragù of Shrimp, 151
Salmon Ragù, 146
Sardine, Pine Nut, and Raisin
Shrimp and Porcini Ragù, 148
White Fish Ragù, 147
White Ragù of Razor Clams, 152
White Sardine Ragù, 150

focaccia, 16
fontina cheese
Four-Cheese Sauce, 118
Spicy Six-Cheese Sauce, 117

Four-Cheese Sauce, 118

Fresh Tuna and Pistachio Sauce, 207
Fresh Tuna Sauce with Tomatoes, 208
Fried Egg Sauce, 128

garlic
Byzantium Sauce, 106
Garlic, Oil, and Chile Sauce, 248
Puttanesca Sauce, 103
garlic blossoms
Champagne Potato Sauce, 62

Genovese Sauce, 50
gnocchi, 16
gorgonzola
Gorgonzola and Pear Sauce, 122
Gorgonzola and Walnut Sauce, 121
Gorgonzola Omelet Ragù, 144

grana
Arrabbiata Sauce, 105
Artichoke Pesto, 89
Asparagus Pesto, 88
Classic Carbonara, 226
Classic Pesto, 86
Cream Pesto, 87
Four-Cheese Sauce, 118
Fried Egg Sauce, 128
Gorgonzola Omelet Ragù, 144
Grana and Speck Sauce, 120
Gricia Sauce, 225
Mornay Sauce, 250
Seafood Carbonara, 202
Sicilian Pesto, 94
Spicy Six-Cheese Sauce, 117
Spinach Sauce with Mozzarella, 77
Tomato Omelet Sauce, 127
Vegetable Carbonara, 32

Grana and Speck Sauce, 120

Grana Padano
Classic Pesto, 86
Cream Pesto, 87
Sicilian Pesto, 94

Green Bean Sauce, Shrimp and, 184

Gricia Sauce, 225
grouper
White Fish Ragù, 147

Gruyère cheese
Four-Cheese Sauce, 118
Sauce of Ovoli Mushrooms, Celery, and Gruyère, 47
Spicy Six-Cheese Sauce, 117

guanciale
Amatriciana Sauce, 220
Classic Carbonara, 226
Gricia Sauce, 225

ham
Cream Sauce with Peas and Ham, 234
Red Ragù of Pork Chops, 176

Hard-Boiled Egg Sauce, 130

hazelnuts
Hazelnut Sauce, 60
Ricotta Sauce, 123

ingredients, overview of, 22–23

kale
Chickpea Sauce, 38

lamb
Lamb and Porcini Mushroom Sauce, 238
Red Lamb Ragù, 177

Le Virtù Sauce, 236

leeks
Farmer’s Chicken and Sausage Ragù, 156
Red Mushroom Ragù, 136
The Whole Garden Sauce, 48
legumes. see beans and lentils
lentils
All-Purpose Lentil Sauce, 51
Creamy Lentil Sauce, 52

lobster
Lobster Ragù, 154
Seafood and Lobster Sauce, 200

Marengo Sauce, 242

Marrow, and Red Onion, Sauce of Beans,, 42
mascarpone cheese
Champagne Potato Sauce, 62

Meatball Ragù, 172

meats, mixed
as base, 19
Scottiglia Ragù, 142

Mild Green Chile Sauce, 67

mint
Broad Bean Pesto, 95
Escarole Sauce, 72
Pea Sauce with Fresh Mint, 70

Monkfish Sauce, 214

Monzese Sauce, 231
Mornay Sauce, 250
Mountain Potato Sauce, 61
mozzarella cheese
Beef Ragù Pizzaiola Style, 164
Caprese Sauce, 108
Checca Mozzarella Sauce, 114
 Escarole Sauce, 72
Spicy Six-Cheese Sauce, 117
Spinach Sauce with Mozzarella, 77
Tuna and Mozzarella Sauce, 206

mushrooms
Berlin-Style Fricassee Ragù, 162
Braised Beef Ragù with Red Wine, 163
Burgundy Sauce, 31
Duxelles Sauce, 40
Lamb and Porcini Mushroom Sauce, 238
Marengo Sauce, 242
Monzese Sauce, 231
Ovoli Mushroom Sauce, 46
Porcini Mushroom Sauce, 45
Pumpkin and Porcini Sauce, 80
Red Mushroom Ragù, 136
Sauce of Ovoli Mushrooms, Celery, and Gruyère, 47
Shrimp and Porcini Ragù, 148

mussels
Seafood and Lobster Sauce, 200
Seafood Sauce, 199

My Signature Seasoned Butter, 246

Nantua Sauce, 180

Neapolitan Ragù, 173
Neapolitan Ragù Genovese Style, 165
Neapolitan Tomato-Basil Sauce, 110
nuts. see individual nut types

olives
Eggplant, Olive, and Caper Sauce, 55
Eggplant Caponata, 53
 Farmer’s Chicken and Sausage Ragù, 156
Genovese Sauce, 50
Puttanesca Sauce, 103
Ragù of Pork Cheek alla Cacciatora, 175
Red Sauce with Pancetta and Olives, 222
Squid, Olive, and Caper Sauce, 191
Tomato Sauce with Olives, Capers, and Pine Nuts, 102

onions
Eggplant, Olive, and Caper Sauce, 55
Eggplant Caponata, 53
Neapolitan Ragù, 173
Neapolitan Ragù Genovese Style, 165
Ragù of Baked Onions, 134
Red Vegetable Ragù, 141
Rich and Meaty Ragù, 161
Rich Ragù of Vegetables and Provola Cheese, 143
Sauce of Beans, Marrow, and Red Onion, 42
Spicy Tomato Sauce with Red Onions, 104
Sweet Red Onion Sauce, 37
Tuscan-Style Red Tomato Sauce, 100
White Vegetable Ragù, 140
The Whole Garden Sauce, 48

oregano
Beef Ragù Pizzaiola Style, 164

Ovoli Mushroom Sauce, 46

Oxtail Ragù, 167

pancetta
Amatriciana Sauce, 220
Classic Carbonara, 226
Classic Ragù, 160
Gricia Sauce, 225
Neapolitan Ragù, 173
 Pancetta and Spinach Sauce, 221
Pumpkin Pancetta Sauce, 79
Ragù of Cavolo Broccolo and Chestnuts, 139
Red Sauce with Pancetta and Olives, 222
Rich and Meaty Ragù, 161
Romanesco Ragù, 138

Parmigiano-Reggiano
Arrabbiata Sauce, 105
Artichoke Pesto, 89
Asparagus Pesto, 88
Broccoli Pesto, 92
Classic Carbonara, 226
Classic Pesto, 86
Cream Pesto, 87
Four-Cheese Sauce, 118
Fried Egg Sauce, 128
Gorgonzola Omelet Ragù, 144
Grana and Speck Sauce, 120
Gricia Sauce, 225
Mornay Sauce, 250
Seafood Carbonara, 202
Sicilian Pesto, 94
Spicy Six-Cheese Sauce, 117
Spinach Sauce with Mozzarella, 77
Tomato Omelet Sauce, 127
Vegetable Carbonara, 32

pasta
cooked, 12
layered and stuffed, 14

Pear Sauce, Gorgonzola and, 122

peas
Cream Sauce with Peas and Ham, 234
 Pea and Ricotta Sauce, 71
Pea Sauce with Fresh Mint, 70
Prawn and Pea Sauce, 187

Peasant’s Sauce, 73
Pecorino Romano
Amatriciana Sauce, 220
Arrabbiata Sauce, 105
Artichoke Pesto, 89
Asparagus and Almond Sauce, 28
Asparagus Pesto, 88
Broad Bean Pesto, 95
Checca Mozzarella Sauce, 114
Classic Carbonara, 226
Classic Pesto, 86
Cream Pesto, 87
Four-Cheese Sauce, 118
Fried Egg Sauce, 128
Gorgonzola Omelet Ragù, 144
Grana and Speck Sauce, 120
Gricia Sauce, 225
Hazelnut Sauce, 60
Meatball Ragù, 172
Mornay Sauce, 250
Seafood Carbonara, 202
Sicilian Pesto, 94
Simple Cheese and Eggs, 126
Spicy Six-Cheese Sauce, 117
Spinach Sauce with Mozzarella, 77
Tomato Omelet Sauce, 127
Vegetable Carbonara, 32

peppers, bell
Bell Pepper, Tomato, and Eggplant Sauce, 68
Eggplant and Bell Pepper Sauce, 54
 Eggplant Caponata, 53
Red Bell Pepper Sauce, 63
Red Vegetable Ragù, 141
Rich Ragù of Vegetables and Provola Cheese, 143
Turkey Ragù with Yellow Peppers, 158
White Vegetable Ragù, 140
The Whole Garden Sauce, 48
Yellow Bell Pepper Sauce with Turmeric, 66

peppers, chile
Amatriciana Sauce, 220
Bell Pepper, Tomato, and Eggplant Sauce, 68
Broccoli Rabe Sauce, 36
Cauliflower Ragù, 135
Champagne Potato Sauce, 62
Clam and Salmon Rose Sauce, 194
Clam and Vegetable Sauce, 195
Clam Sauce, 192
Delicate Shrimp Sauce, 181
Garlic, Oil, and Chile Sauce, 248
Lobster Ragù, 154
Mild Green Chile Sauce, 67
Pancetta and Spinach Sauce, 221
Pork Rib Sauce, 237
Prawn and Pea Sauce, 187
Ragù of Cavolo Broccolo and
Chestnuts, 139
Red Bell Pepper Sauce, 63
Red Clam Sauce, 193
Red Lamb Ragù, 177
Red Prawn Sauce, 186
Red Sauce with Pancetta and
Olives, 222
Romanesco Ragù, 138
 Sausage and Broccoli Rabe Sauce, 227
Sausage and Friarielli Sauce, 230
Sausage and Tomato Sauce, 228
Scottiglia Ragù, 142
Seafood and Lobster Sauce, 200
Seafood Sauce, 199
Shrimp and Porcini Ragù, 148
Spicy Tomato Sauce, 109
Squid, Olive, and Caper Sauce, 191
Squid and Cherry Tomato Sauce, 188
Squid Sauce, 190
Yellow Bell Pepper Sauce with Turmeric, 66

piadina, 16
pine nuts
Artichoke Pesto, 89
Asparagus and Pine Nut Sauce, 30
Asparagus Pesto, 88
Broad Bean, Almond, and Pine Nut Pesto, 90
Broccoli Pesto, 92
Cauliflower Ragù, 135
Chestnut Sauce, 34
Classic Pesto, 86
Cream Pesto, 87
Genovese Sauce, 50
Oxtail Ragù, 167
Sardine, Pine Nut, and Raisin Sauce, 212
Sicilian Pesto, 94
Tomato Sauce with Olives, Capers, and Pine Nuts, 102
Zucchini, Brie, and Pine Nut Sauce, 82

Pistachio Sauce, Fresh Tuna and, 207

pizza, 16
polenta, 16
Porcini Mushroom Sauce, 45
pork
Chickpea Sauce, 38
Le Virtù Sauce, 236
Pork Rib Sauce, 237
Red Ragù of Pork Chops, 176
Scottiglia Ragù, 142

pork cheek
Ragù of Pork Cheek alla Cacciatora, 175
Ragù of Pork Cheek with Nebbiolo Wine, 174

port
Roasted Beef Sauce, 240

potatoes
as base, 16
Champagne Potato Sauce, 62
Chickpea Sauce, 38
Mountain Potato Sauce, 61
Rosemary Potato Sauce, 64

Prawn and Asparagus Sauce, 185

Prawn and Pea Sauce, 187
primo sale cheese
Broad Bean Sauce with Primo Sale Cheese, 43

prosciutto
Grana and Speck Sauce, 120
Neapolitan Ragù, 173

provola/provolone cheese
Four-Cheese Sauce, 118
Rich Ragù of Vegetables and Provola Cheese, 143
Spicy Six-Cheese Sauce, 117

pumpkin
 Pumpkin and Porcini Sauce, 80
Pumpkin Pancetta Sauce, 79

Puttanesca Sauce, 103

Radicchio and Walnut Sauce, Red, 74

raisins
Cauliflower Ragù, 135
Eggplant Caponata, 53
Oxtail Ragù, 167
Red Ragù of Pork Chops, 176
Sardine, Pine Nut, and Raisin Sauce, 212

Red Bell Pepper Sauce, 63

Red Clam Sauce, 193
Red Lamb Ragù, 177
Red Mushroom Ragù, 136
Red Prawn Sauce, 186
Red Radicchio and Walnut Sauce, 74
Red Ragù of Pork Chops, 176
Red Ragù of Razor Clams, 153
Red Ragù of Shrimp, 151
Red Sauce with Pancetta and Olives, 222
Red Sea Bass Sauce, 203
red snapper
White Fish Ragù, 147

Red Vegetable Ragù, 141

rice dishes, 15
Rich and Meaty Ragù, 161
Rich Ragù of Vegetables and Provola Cheese, 143
ricotta
Broad Bean, Almond, and Pine Nut Pesto, 90
Escarole Sauce, 72
Pea and Ricotta Sauce, 71
Ricotta and Salami Sauce, 124
Ricotta Sauce, 123
Sicilian Pesto, 94
Smoked Salmon and Ricotta Sauce, 210
Walnut Sauce, 58

risotto, 15
Roasted Beef Sauce, 240
Romanesco Ragù, 138
Rosemary Potato Sauce, 64

saffron
Yellow Milanese Sauce, 56

salami
Neapolitan Ragù Genovese Style, 165
Ricotta and Salami Sauce, 124

salmon
Clam and Salmon Rose Sauce, 194
Salmon Ragù, 146
Smoked Salmon and Ricotta Sauce, 210

sardines
Sardine, Pine Nut, and Raisin Sauce, 212
Sardine Tomato Sauce, 213
White Sardine Ragù, 150

Sauce alla Norma, 57

Sauce of Beans, Marrow, and Red Onion, 42
Sauce of Ovoli Mushrooms, Celery, and Gruyère, 47
sausage
Chickpea and Sausage Ragù, 145
Farmer’s Chicken and Sausage Ragù, 156
Monzese Sauce, 231
Ragù of Pork Cheek alla Cacciatora, 175
Rich and Meaty Ragù, 161
Sausage and Artichoke Sauce, 232
Sausage and Broccoli Rabe Sauce, 227
Sausage and Friarielli Sauce, 230
Sausage and Tomato Sauce, 228
Sausage Ragù, 166

Scottiglia Ragù, 142

sea bass
Red Sea Bass Sauce, 203
White Fish Ragù, 147

seafood
as base, 19
Seafood Sauce, 199
see also fish and seafood

shallots
Brie, Zucchini Blossom, and Anchovy Sauce, 116
Creamy Lentil Sauce, 52
My Signature Seasoned Butter, 246
Porcini Mushroom Sauce, 45
Pumpkin and Porcini Sauce, 80
The Whole Garden Sauce, 48
Zucchini, Brie, and Pine Nut Sauce, 82
Zucchini Blossom Sauce, 44

shrimp
Berlin-Style Fricassee Ragù, 162
Delicate Shrimp Sauce, 181
Marengo Sauce, 242
 Nantua Sauce, 180
Prawn and Asparagus Sauce, 185
Prawn and Pea Sauce, 187
Red Prawn Sauce, 186
Red Ragù of Shrimp, 151
Shrimp and Artichoke Sauce, 182
Shrimp and Green Bean Sauce, 184
Shrimp and Porcini Ragù, 148

Sicilian Pesto, 94
Simple Cheese and Eggs, 126
Skirt Steal Ragù, 170
Smetana Sauce, 251
Smoked Salmon and Ricotta Sauce, 210
Soffrito, 11
Speck Sauce, Grana and, 120
Spicy Beef Sauce, 239
Spicy Six-Cheese Sauce, 117
Spicy Tomato Sauce, 109
Spicy Tomato Sauce with Red Onions, 104
spinach
Le Virtù Sauce, 236
Pancetta and Spinach Sauce, 221
Spinach Sauce with Cumin, 76
Spinach Sauce with Mozzarella, 77

squash, butternut
Pumpkin and Porcini Sauce, 80
Pumpkin Pancetta Sauce, 79

squid
Squid, Olive, and Caper Sauce, 191
 Squid and Cherry Tomato Sauce, 188
Squid Sauce, 190

stracchino cheese
Fried Egg Sauce, 128

stracciatella
Escarole Sauce, 72

string cheese
Fried Egg Sauce, 128
Tomato Omelet Sauce, 127

Super Red Tomato Sauce, 99

Sweet Red Onion Sauce, 37
swordfish
Swordfish and Wild Fennel
Meatballs in Tomato Sauce, 216
Swordfish Sauce, 215

tartares, 19
techniques, 23
tomatoes
Amatriciana Sauce, 220
Beef Ragù Pizzaiola Style, 164
Checca Mozzarella Sauce, 114
Chicken Meatballs in Tomato Sauce, 243
Red Vegetable Ragù, 141
Rich Ragù of Vegetables and Provola Cheese, 143
Sausage and Tomato Sauce, 228
Tomato Omelet Sauce, 127
The Whole Garden Sauce, 48

Torcellana Sauce, 78
tuna
Fresh Tuna and Pistachio Sauce, 207
 Fresh Tuna Sauce with Tomatoes, 208
Tuna and Bean Sauce, 209
Tuna and Eggplant Sauce, 204
Tuna and Mozzarella Sauce, 206
Tuna Sauce Luana Style, 205

Turkey Ragù with Yellow Peppers, 158

Turmeric, Yellow Bell Pepper Sauce with, 66
Tuscan-Style Red Tomato Sauce, 100

Valdostana Carbonade, 233

veal
Classic Ragù, 160
Ragù of Osso Buco, 168
Scottiglia Ragù, 142

veal sweetbreads
Berlin-Style Fricassee Ragù, 162

veal tongue
Berlin-Style Fricassee Ragù, 162

Vegetable Carbonara, 32
vegetables, mixed
as base, 20
Clam and Vegetable Sauce, 195
Torcellana Sauce, 78

veloutés, 20

walnuts
Broccoli Pesto, 92
Cream Pesto, 87
Gorgonzola and Walnut Sauce, 121
Pea and Ricotta Sauce, 71
Red Radicchio and Walnut Sauce, 74
 Ricotta Sauce, 123
Walnut Sauce, 58

white fish
Cioppino, 196
Seafood Sauce, 199
White Fish Ragù, 147

White Ragù of Razor Clams, 152

White Sardine Ragù, 150
White Vegetable Ragù, 140
Whole Garden Sauce, The, 48
wine, Marsala
Roasted Beef Sauce, 240

wine, red
Braised Beef Ragù with Red Wine, 163
Burgundy Sauce, 31
Carrettiera Sauce, 241
Classic Ragù, 160
Duck Ragù, 159
Neapolitan Ragù, 173
Oxtail Ragù, 167
Ragù of Filet Mignon with Montalcino Red Wine, 171
Ragù of Pork Cheek with Nebbiolo Wine, 174
Rich and Meaty Ragù, 161
Scottiglia Ragù, 142

wine, rosé
Salmon Ragù, 146

wine, sparkling
Champagne Potato Sauce, 62

wine, white
Berlin-Style Fricassee Ragù, 162
 Carrettiera Sauce, 241
Chicken Ragù, 155
Chickpea Sauce, 38
Cioppino, 196
Clam Sauce, 192
Eggplant, Olive, and Caper Sauce, 55
Lamb and Porcini Mushroom Sauce, 238
Marengo Sauce, 242
Monzese Sauce, 231
My Signature Seasoned Butter, 246
Neapolitan Ragù Genovese Style, 165
Prawn and Pea Sauce, 187
Ragù of Osso Buco, 168
Ragù of Pork Cheek alla Cacciatora, 175
Red Lamb Ragù, 177
Red Prawn Sauce, 186
Red Ragù of Razor Clams, 153
Sausage Ragù, 166
Seafood and Lobster Sauce, 200
Seafood Sauce, 199
Shrimp and Porcini Ragù, 148
Skirt Steal Ragù, 170
Spicy Beef Sauce, 239
Squid, Olive, and Caper Sauce, 191
Squid and Cherry Tomato Sauce, 188
Squid Sauce, 190
Sweet Red Onion Sauce, 37
Turkey Ragù with Yellow Peppers, 158
Valdostana Carbonade, 233
White Ragù of Razor Clams, 152
Yellow Milanese Sauce, 56

Yellow Bell Pepper Sauce with Turmeric, 66

Yellow Milanese Sauce, 56
yogurt
All-Purpose Lentil Sauce, 51
Pea Sauce with Fresh Mint, 70

zucchini
Red Vegetable Ragù, 141
Rich Ragù of Vegetables and Provola Cheese, 143
Torcellana Sauce, 78
White Vegetable Ragù, 140
The Whole Garden Sauce, 48
Zucchini, Brie, and Pine Nut Sauce, 82
Zucchini Sauce, 81

zucchini blossoms
Brie, Zucchini Blossom, and Anchovy Sauce, 116
Zucchini Blossom Sauce, 44
 © 2022 Quarto Publishing Group USA Inc.
Text © 2022 Giunti Editore S.p.A., Firenze-Milano

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26 25 24 23 22 12345

ISBN: 978-0-7603-7647-8 Originally published as

Il Libro Completo dei Sughi, delle Salse e dei
Ragù.
Digital edition published in 2022 Copyright © 2016 by Giunti Editore S.p.A.,
eISBN: 978-0-7603-7648-5 Firenze-Milano
www.giunti.it

Library of Congress Cataloging-in-Publication GRAPHIC DESIGN: Raffaele Anello

Data is available. COVER: Raffaele Anello, Lorenzo Pacini
EDITOR: Micaela Vissani
DESIGN: Cindy Samargia Laun LAYOUT AND EDITING: Studio Newt,
COVER IMAGE: Shutterstock Florence
PAGE LAYOUT: Cindy Samargia Laun TRANSLATION: Kosmos
PHOTOGRAPHY: Shutterstock HEAD OF FOOD AND WINE
DEPARTMENT: Marco Bolasco
The author would like to thank Shamira Gatta and Manuela Vanni for their collaboration.