Friends, thank you for all of your thoughts yesterday in regard to Marcella Hazan’s famous tomato sauce — it turns out many of you have modified it on your own as well.
This is how I’ve been using it recently: layered between noodles, roasted eggplant rounds, sautéed Swiss chard, and a mix of parmesan and mozzarella. I’ve omitted the classic ricotta + egg layer here because I’ve never loved it, but feel free to add it. This is a recipe that can be tailored to your liking.
If you’ve got homemade sauce and a stash of roasted or sautéed or steamed—cooked!—vegetables on hand, the assembly here is fast thanks to no-boil noodles (a miracle!). Otherwise, save this one for the weekend. It’s not hard, but roasting the eggplant, sautéeing the chard, grating the cheese, etc., all takes time.
PS: I’m headed to Denver today… got any tips?