Sauces

A handful of foundational sauces carries most of Italian home cooking: marinara, slow-simmered ragu, pesto, and the quick pan sauces built from rendered fat and pasta water. This collection documents each one with a base ratio you can scale, honest timing (a real marinara takes under an hour; a real ragu does not), and guidance on choosing canned tomatoes, olive oil, and cheese without overspending. We test each sauce against the traditional versions documented in Italian culinary practice and say clearly where regional variations disagree. When a supermarket ingredient substitutes fine for an imported one, we say so — and when it genuinely changes the dish, we explain what you give up.