My Italian grandma taught me this method, and I’ve never stopped using it!

The Method Explained: Build, Layer, Simmer

Here’s how my grandma taught me the method that’s still a cornerstone of my cooking today:

1. Start with the Basics: The foundation of many Italian dishes is a simple combination of onions, garlic, olive oil, and sometimes carrots or celery. These ingredients are sautéed in a bit of olive oil or butter to create a fragrant base. My grandma always insisted on using extra virgin olive oil for that authentic Italian flavor, and she’d let it heat up slowly to avoid burning the garlic.
2. Layer the Ingredients: The next step is to add the other ingredients in layers, starting with those that need more cooking time (like root vegetables or meats). After the first layer cooks down, the next ingredients go in, such as tomatoes, herbs, or leafy greens. The trick is to add each ingredient at the right time, allowing each to infuse the dish with its flavor before adding the next. This process is all about layering flavors slowly.
3. Simmer, Don’t Rush: Once everything has been added, it’s time to let it simmer over low heat. This is the magic step where the flavors really come together. My grandma would always say, “Good things come to those who wait,” and she wasn’t kidding. Slow cooking allows the ingredients to release their natural flavors, blending them into something greater than the sum of its parts. Depending on the dish, this could take anywhere from 30 minutes to a few hours. It’s all about giving the ingredients time to become one.
4. Season at the End: One thing my grandma always emphasized was seasoning at the end. After all the cooking and simmering, that’s when you taste the dish and adjust the salt, pepper, and other seasonings. By waiting until the end, you avoid over-seasoning and allow the natural flavors of the ingredients to shine through.

Why This Method Works

The beauty of my grandma’s cooking method is in its simplicity. There’s no rushing through the process, no shortcuts—just the careful attention to ingredients and the time they need to release their flavors. This method brings out the depth of flavor in every bite, and the result is always a dish that’s rich, satisfying, and full of love.

How It Transforms Dishes

Whether I’m making a classic tomato sauce, a hearty minestrone soup, or a comforting braised chicken, this method transforms the dish. Each ingredient has time to do its job: vegetables soften and become sweet, herbs release their aromatic oils, and meats become tender and juicy. The slow simmering allows everything to meld together, creating a depth of flavor that can’t be rushed.

One of my favorite examples is the classic Sunday sauce (or gravy in Italian). It’s a simple tomato sauce made with garlic, olive oil, tomatoes, and a few spices. But when you cook it slowly for hours, the tomatoes break down into a rich, velvety sauce, and the flavors intensify in a way that would be impossible in a faster recipe. It’s a dish that gets better the longer you let it cook, and that’s the beauty of slow cooking.

Why I’ll Never Stop Using This Method

My grandma’s method isn’t just about cooking; it’s about honoring tradition, respecting the ingredients, and taking the time to create something special. It’s a way of cooking that connects me to my roots, to my family, and to the generations before me.

The method is timeless—simple, yet effective. It brings out the best in every dish, and it’s a style of cooking that’s both satisfying and rewarding. For me, cooking is more than just a way to make food; it’s a way to connect with the past and carry on the traditions that have been handed down.

How to Adapt the Method for Your Own Cooking

While my grandma’s method is rooted in Italian cuisine, it can be adapted to many different dishes and culinary traditions. Whether you’re making a stew, a sauce, or even roasting vegetables, you can use the same principles of layering flavors and slow cooking.

Here’s how you can apply it to your own cooking:

• Start with a flavor base (onions, garlic, and olive oil are often a great place to begin).
• Layer ingredients in stages, starting with the ones that need the longest cooking time.
• Let your dish simmer low and slow, allowing the flavors to develop and deepen.
• Taste and adjust seasoning at the end for the perfect balance.

Conclusion: A Family Tradition to Cherish

I’ll never stop using my grandma’s cooking method. It’s become an essential part of my kitchen, and every time I use it, I feel like I’m honoring her legacy. Slow cooking, layering flavors, and letting time do the work—these are the secrets to truly memorable meals. It’s not just about the food itself; it’s about the love and care that go into every step. So, the next time you’re in the kitchen, remember: good things take time, and the results are always worth it.