Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream.
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More Clips From This Episode
- Supermarket Extra-Virgin Olive Oils
You get what you pay for with most supermarket extra-virgin olive oils: bland, bottom-of-the-barrel, and boring. Is there a brand worth buying?
- Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two?
- Simple Italian-Style Meat Sauce
In this country, meat sauce usually means a hastily made dish with rubbery ground beef and no flavor. We wanted something simple—but a lot better.
