ImageMarcella Hazan’s Bolognese sauce. Adapted by The New York Times.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Good morning. When Marcella Hazan, the self-taught Italian cook who showed Americans a new way to cook Italian food, died in 2013, my colleagues on the Food desk of The Times published what we refer to in the office as a “call-out” — a request to readers that they share their answers to a particular question. In this caseshowtime, we wanted to know which of Hazan’s recipes was their favorite.

The answers were delightful, a feast of deliciousness. Many referenced her Bolognese sauce (above), a meaty, tomato-rich ragù that’s fragrant with soffrito, nutmeg and white wine and smoothed with milk. You can use it to dress tagliatelle, or in a lasagna. Either way, it makes for one of my favorite autumn meals, complex and comforting, a model of Hazan’s best cooking: simple, precise and balanced.

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Marcella Hazan’s Bolognese Sauce

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And that’s my Sunday plan! As for the rest of the week. …

Monday

Melissa Clark’s recipe for mustard chicken with bread crumbs is a sophisticated take on a childhood favorite. She coats chicken thighs in a mixture of mustard and Worcestershire sauce that’s been spiked with garlic, lemon zest and red-pepper flakes, then tops them with panko and roasts them until juicy-crisp. Serve with lemon wedges, smashed potatoes and a green salad. So good.

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