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Start From Scratch With This Saucepan

Photo: Karman Meyer, RD, LDN

Product Reviewed:
Mauviel 1830 M’cook Stainless Steel Saucepan

The Mauviel 1830 M’cook Stainless Steel Saucepan is a well-crafted, quality piece of cookware that is sure to please any home chef for years to come. Its five-ply construction ensures even heating of ingredients and it has an easy-to-clean surface. And this saucepan can be used both on the stovetop and in the oven, a great attribute of any piece of cookware. Seasoned cooks who appreciate fine cookware will love the functionality and quality. The Mauviel cookware line is also beautiful enough to be displayed in the kitchen, rather than being shoved into a drawer or cabinet.

Inspired by its magnificence and potential, I decided to test my own ability and make a homemade marinara sauce for the first time. If you want to start making more items from scratch rather than buying processed versions — such as marinara sauce or soups — a good saucepan can help you along the way.

Processed foods often contain an over-abundance of salt, added sugars, and preservatives. Made-from-scratch varieties only have what you put in. With homemade marinara sauce, you can add in extra vegetables, like carrots, onions and celery, to bulk up on your daily serving of veggies. Plus, the aroma of fresh garlic and herbs cooking in a tomato sauce is unparalleled.

Just prepare a large batch of marinara sauce on the weekend, and then use throughout the week for quick, healthy meals, like the Pasta Puttanesca below!


  • Works on all cooking surfaces, including induction
  • Heats evenly
  • Oven-safe
  • Easy to clean


  • Price tag

Pasta Puttanesca

Recipe developed by Karman Meyer, RD, LDN

Serves 2

Spaghetti, cooked (enough for 2 people)
1 tablespoon olive oil
4 anchovies, rinsed and chopped
2 cups kale, chopped
¼ cup kalamata olives, pitted and chopped
1 ½ cups Homemade Marinara Sauce (recipe below)
Fresh grated Parmesan cheese
Fresh basil


  1. In a large skillet, heat olive oil over medium heat. Add anchovies and kale, sauté for 5 minutes.
  2. Add olives and tomato sauce and cook for 5 minutes.
  3. Turn heat to low, and add cooked spaghetti to skillet with sauce, stirring to coat pasta.
  4. Serve with parmesan cheese and fresh basil.


Homemade Marinara Sauce

Recipe developed by Karman Meyer, RD, LDN

Makes 3.5 cups

Spaghetti, cooked (enough for 2 people)
2 tablespoons olive oil
3 garlic cloves, minced fine
½ cup finely chopped carrots
½ small onion, finely chopped
1 28-oz. can Cento San Marzano peeled tomatoes
1 tsp. balsamic vinegar
¼ tsp. sea salt
Black pepper to taste
Dash of red pepper flakes
6 fresh basil leaves, minced
1 sprig fresh rosemary, minced (stem removed)
1 sprig fresh oregano, minced (stem removed)


  1. Heat olive oil in a saucepan over medium heat and sauté garlic, carrots and onions for 10 minutes.
  2. Add in tomatoes, balsamic vinegar, salt, pepper, and red pepper flakes. Simmer on medium-low heat for 30 minutes, stirring occasionally and breaking apart tomatoes with a wooden utensil throughout cooking process.
  3. Mix in fresh herbs, turn off heat and allow to sit for five minutes.
  4. Sauce can be stored in refrigerator for up to 1 week.

Karman Meyer, RD, LDN, is a Nashville-based dietitian specializing food service management, adult weight management and recipe development. Check out her website and follow her on Twitter and Pinterest.

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Kitchen tool reviews featured in Food & Nutrition Magazine and FoodandNutrition.org are written by Stone Soup bloggers. Opinions expressed in these reviews are those of individual writers. Test samples are provided by manufacturers.
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