One of the basic truths of cooking is that there are as many pasta sauces out there in the world as there are home cooks. I grew up eating my mom’s long-simmered sauce that was bursting with zucchini, peppers, mushrooms, tomatoes and onions. My husband grew up eating a more basic marinara, studded with rounds of sausage (my younger self would have been very jealous that he got to avoid so many of the veggies).
These days my sauces tend to shift with the seasons. During the summer I like to prep an uncooked sauce of chopped tomatoes, torn basil, olive oil and salt. But as the days get shorter, I opt for thicker, heartier ingredients that have the ability to warm the kitchen and keep bellies satisfied.
With the holidays looming and houseguests streaming into town, a pot of filling pasta sauce is just the thing to make those big family dinners a bit easier. Right now my go-to recipe is one from Giada De Laurentiis for Lamb Ragu With Mint.