If you were to ask me how I make Bolognese or lasagne, I’d struggle to give you exact steps and quantities. The truth is, no two versions are the same. I throw in a bit of this or that, eyeball measurements, and taste as I go. Not very helpful if you’re looking for a precise recipe, I know.

Although the ingredients and quantities may vary, there are a few things I consistently do to get the best results, and I wanted to share those with you.

We all love Italian food, right? Sometimes there is nothing more comforting than a big bowl of pasta, especially if it can be whipped up quickly after a hell of a day. I always try to keep the following ingredients in stock for those kind of days.