ChefMel Sauces, Inc.

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ChefMel Sauces, Inc.

ChefMel Sauces was founded in 2008. FOUR varieties of gourmet pasta sauce
Sweet/Spicy/3Cheese/VODKA

06/02/2026

It’s been 26 years since Bill Clinton made June the official Gay & Le***an Pride Month.
17 since Barack Obama broadened it to be LGBTQ+.
56 years since the first Pride Parade.
57 since police raided the Stonewall Inn and got the exact opposite of what they wanted: a gay rights revolution.

It took protests, activism, and unbreakable unity to fight oppression in the effort to simply legalize love. But it happened.

So, today, the first day of Pride Month, circle up the dinner table with the people you love. Break bread. Eat well. Share smiles. And help good things happen to the people around you. Because when you do, you’ll want to do it more. You’ll be hungry for it.

~ Mangia bene.

05/28/2026

Thursday is the day I start plotting my weekend fun and family meals. This weekend, I’ll run to for fresh Portobello mushrooms and maybe something new to experiment with—Enoki, perhaps? Then into The Hill—the place where I won The Hill’s Red Sauce Challenge—and I’ll go to for cannelloni and for frozen meatballs and pizza crusts. Now the only left to do is decide on the noodle and which ChefMel’s Sauce I’ll use. What do you think? What should I put on the cannelloni and which one should I use with meatballs? I’ll let you know what I did on Saturday.

You can find my sauces at all your favorite grocery stores—Schnucks, Dierbergs, Fresh Thyme, and Straub’s— and for all you out-of-towners, order on Amazon!

It’s going to be a beautiful weekend. Invite your family and friends over for dinner because nothing says love like a tasty Italian feast.

~Mangia bene!

05/26/2026

MEL RED WHITE AND GREEN

Days like today are fantastic. My basil is already coming in and I can snip at will. I’ve had the chance to chill a little this gorgeous afternoon and actually had few precious minutes to reflect. And it has mostly been about my roots. So tonight—and I can’t tell you how easy it is to do this—I am making red, white, and green pasta. That’s pesto, besciamella, and ChefMel’s Sweet Sicilian sauce.

THE PESTO
- [ ] 2 cups basil (or kale or baby spinach)
- [ ] 2 tablespoons pinenuts (or chopped cashews)
- [ ] Half a cup of parmesan (better the quality, the better your pesto)
- [ ] Half a cup EVOO (use enough to keep your pesto from being too pasty)
- [ ] One small garlic clove – not too large, else it will have too much of a raw, harsh garlic flavour.
- [ ] Salt and pepper
Combine and blitz – that’s it!

THE BESCIAMELLA
Melt Half cup of unsalted butter
Add in 1 cup all-purpose flour
Stir but don’t let the flour brown or even turn tan
Once everything is smooth, stir 1 quart of whole milk (better if room temp) and whisk it into a boil. Then immediately cut the heat and simmer it for about 5 mins until thick. Oh, and you can add a pinch of salt and and a teaspoon at the most of freshly grated nutmeg.

THE RED SAUCE
This is very complex. Grab a jar of ChefMel’s Sweet Sicilian sauce. Pour into a pan and heat.

PLATING
Lay out your sauces like I did when I competed at the World Food Championships, then lay your pasta on top of it. Parm the hell out of it.

SHOPPING
Find Chef Mel Sauces at all your favorite grocers and of course, on Amazon!

~Mangia bene!

05/24/2026

Memorial Day weekend feels especially meaningful in our home. My wife Linda is a veteran. She is my partner and the love of my life. She is a constant reminder that freedom isn’t free. And to be blunt, sometimes freedom costs everything.

I hope this weekend you’ll gather your people close, make something deliciously Sicilian, and raise a glass to those who gave all.

I’ll be making pork chops and penne pasta in Chef Mel’s Sweet Sicilian Sauce, some steamed broccoli with garlic butter, and some amazing crusty bread from Union Loafers.

If pasta is on your menu, you can find Chef Mel’s sauces at Schnucks, Dierbergs, Fresh Thyme, and Straub’s.

From me and Linda to all of you — have a safe, meaningful, and love-filled Memorial Day weekend.

~Mangia bene!

05/21/2026

So, if you know me, you know I’m a huge fan. Last night, not only did the Cards win but the Brewers won, too. Combined, they knocked the Cubbies out of first place in our division. Amazing! But check this out, EVERY TEAM IN OUR DIVISION IS OVER .500! So, in honor of America’s great pastime, I am going to make my Sweet Slugger Meatball Hoagies. Toast a hoagie, add your favorite meatballs (mine are Wagyu), melt some mozzarella, top with ChefMel’s Sweet Sicilian Sauce, and add chopped basil or parm if you like. Now that’s a home run!
~Mangia bene and GO CARDS!!!!

05/18/2026

Remember this: 3, 2, 1. On rainy days like today, I think of our traditional Sunday Succo. Nana made that gravy a part of my best memories growing up. AND IT’S SO EASY TO MAKE. So, 3, 2, 1: ChefMel’s Sweet & Zesty 3 Cheese sauce, 2 lbs of ground beef, 1 lb of ground pork. Cook that meat, add my sauce, and ladle it over your favorite pasta (for this, I love good old spaghetti) and don’t forget crusty bread and nice light garden salad.

~Mangia bene!

05/14/2026

So, it feels like the heat is coming for . Cool in the morning but by 3 or 4 in the afternoon, the sun lets you know it there. I like to finish days like this with a chilled garden salad—add plenty of crisp iceberg lettuce—and pappardelle pasta with ChefMel’s Vodka Sauce. Those noodles really hold the sauce. And hey, if you like, you can add some grilled chicken or even some bacon bites to sass it up. You can find ChefMel’s sauces at all your favorite grocers.
~Mangia bene!

05/04/2026

May The Fourth be with you. Always.

~ Mangia bene!

04/30/2026

Mel Derby Arancini

When I head to a Derby Day party, I make one of my favorite and super easy dip-and-bites, Arancini!

Classic Arancini is made with risotto, but I use day-old rice. You can use anything as long ats it’s sticky. Whisk up two eggs and set your bread crumb plate to the side. Grab a bowl and pop in about 2 cups of rice, a half a cup of Parm, and an egg to bind. Get your hands in there and mix it up! Then grab some rice, drop in a cube of Mozzarella, and roll it in a ball. This will make about 8 balls. Hit each ball with egg wash and roll it in Italian breadcrumbs. I like dropping them in oil deep enough to cover but you can use a sauté pan as long as you keep them rolling around the pan. Pull them out of the hot oil, set on a dry rack or paper towel, and immediately salt them. You can use any of my sauces but my preference is ChefMel’s Zesty Three Cheese. It’s just so versatile! You can find ChefMel’s Sauces at all your favorite grocers.

Plus, everybody knows I love bourbon but I stay true to Italian roots even on Derby Day so I make an Aperol Julep. It keeps the minty crushed ice vibe but adds Aperol’s bittersweet citrus to make it lighter, brighter, and way more Italiano.

~Mangia bene!

Oh, and to all my Southern Belles, love your hat—hope you win!

Address

P. O. Box 6741
Chesterfield, MO
63006

Website

http://www.chefmelsauces.com/, https://www.amazon.com/stores/ChefMelsSauces/page/7B44540A-7C98-4E84-B7DE-9D154B8242A6?ma

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