Pesto all Trapanese is a Sicilian sauce combining cherry tomatoes, basil, garlic, parmesan, and olive oil. It is a great way to utilize the cherry tomatoes from your garden. I like to oven roast the tomatoes first to add an extra depth of flavor known as umami. It is super delicious and makes a great late summer pasta sauce.
Chermoula is a sauce/relish used in North African and Moroccan cuisine. It is traditionally used as a marinade and with grilled steak and fish. Green chermoula is bright, tangy, and the perfect addition to most meals. I love it in the summer as a pasta sauce tossed with a bunch of grill charred vegetables.
Bolognese is the ultimate comfort food; it is the sauce 2020 needs. I make large batches of bolognese and freeze it in two-person portions so that I can pull out precisely enough for dinner whenever I want it. It can be exceptional with many different kinds of ground meat, with or without mushrooms, fresh or canned tomatoes, and pancetta can be substituted with bacon or left out altogether. I like to finish the sauce with heavy cream and fresh rosemary.