Classic recipes from the world’s great cookbooks.
Simple ingredients, timeless techniques, and the perfect wine pairing.
From the Cookbooks: Marcella Hazan’s Three Ingredient Tomato Sauce
At just three ingredients, this classic will soon become a staple in your menu rotation.
About Cooking the Classics
I’m cooking my way through some of the world’s most beloved cookbooks, starting with Italian favorites from Marcella Hazan. I’m learning along the way as a home cook with no formal training, just a curiosity and a love of good food and wine. Read more about the cookbooks I’m working in, the recipes to start with, pantry staples, and wine pairings.
Wines I Love to Have on Hand
I keep a small rotation of Italian wines on hand for cooking and pairing with meals. Most of the wines I recommend are between $12 and $25 and are widely available at grocery stores or wine shops. If you keep a sparkling, a white, and a few reds on hand, you’ll always have the perfect pairing for simple Italian cooking.
Vermentino
Fresh, citrusy, and slightly herbal. Vermentino is perfect with seafood, chicken with lemon, vegetables, pesto, and lighter pasta dishes.
Chianti
A classic Italian red with bright acidity that pairs beautifully with tomato sauces, pizza, meatballs, and rich pasta dishes.
Barbera
Soft tannins and bright fruit make this a great match for sausage, mushrooms, roasted vegetables, and hearty pasta dishes.
Recipes Worth Repeating
A collection of recipes I make regularly, from simple pasta dishes to soups, sauces, and classic meals.
Pasta e Fagioli Soup
A classic Italian pasta e fagioli made with beans, pasta, and a rich, flavorful broth.
Bolognese Meat Sauce
Slow-simmered classic meat sauce, rich with milk, wine, and tomatoes.
Bruschetta al Pomodoro
One of the simplest and most well-known Italian appetizers.
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