This past weekend, my brother, Kevin and I had dinner together. We decided on spaghetti and meatballs with kale salad, and as my brother got started on the pasta sauce, he kept saying, “I want this to be a really good sauce, with tons of flavor.” So he threw in practically everything in the fridge, plus a secret ingredient: parmesan rind. I know this is a well established “life hack,” but I just feel compelled to tell you because I almost forgot myself, and I’ve never added it to tomato sauce (just soups and stocks). It added a wonderful cheesy, umami boost and I have to say, it might have been the best tomato sauce ever. So, save those rinds, people!