Good morning. If there’s a better scent in the world than Marcella Hazan’s Bolognese sauce (above), I’m unaware of it.

Well, apart from fresh-baked apple pie, that is. And wooden boats, spit-roasted lamb, fresh-cut hay and Jamaican black cake. But Bolognese is pretty great: that milk-calmed tomato over a bass line of beef, with a whisper of nutmeg warmth and a low hum of buttery onion. It’s just the thing for a Sunday afternoon of winter cooking, grandma-style, in advance of a family dinner.

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Marcella Hazan’s Bolognese Sauce

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I serve the sauce with tagliatelle and a staggering amount of grated Parmesan, but it’s also very good in a lasagna, like this great one that Julia Moskin picked up from Frank Prisinzano of the restaurant Frank in Manhattan.

Perhaps one of those could be your dinner tonight. As for the rest of the week …

Monday

I love Kay Chun’s recipe for a vegetarian take on Japanese katsu, usually made with chicken or pork. She replaces the meat with slabs of tofu and serves the crisp results over cauliflower-studded quinoa, with a bright lemon-tahini sauce. That’s nice.