ChefMel Sauces, Inc.

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

So, here we are. Game 3 of the Card-Cubs series. Three. That’s a magic number. That’s the number of homers OUR rookie hi...
08/16/2026

So, here we are. Game 3 of the Card-Cubs series. Three. That’s a magic number. That’s the number of homers OUR rookie hit yesterday in his MLB debut. JOSH BAEZ. Get used to saying his name. The whole world is already in love with yes, another Cardinal. We sure know how to pick ‘em! And if our boys keep doing their jobs, we’ll be back in wild card contention in no time.

But back to three. In honor of that AMAZING THREE-DINGER performance yesterday, our Sunday dinner is going to feature ChefMel’s Sweet & Zesty 3 Cheese sauce. I love the simplicity of ravioli (it can beef or cheese). I like to finish it with plenty of fresh basil from our garden. Throw together a crisp salad and grab some good bread for sopping up every last bit of that sauce. Now that’s a Sunday dinner worthy of our Redbirds! And Josh, anytime you want to come over for dinner, there will be a place at the table waiting for you! Welcome to the majors, kid!

~Mangia bene and GO CARDS!!!

I LIKE MY BASEBALL LIKE I LIKE MY SAUCE: SWEET & SPICY! Game 2 of the weekend series is on. We need a sweet win from our...
08/16/2026

I LIKE MY BASEBALL LIKE I LIKE MY SAUCE: SWEET & SPICY!
Game 2 of the weekend series is on. We need a sweet win from our boys so I am Saturday dinner with a little attitude. So tonight, I’m reaching for Chef Mel’s Sweet & Spicy Sicilian Sauce! It’s perfect over pasta with Italian sausage. Toss some peppers and onions into the mix, add some mozzarella baked onto a loaf of crusty bread for dipping, and you’ve got a dinner that’ll knock it out of the park! Cubs, beware, we brought the sauce. 🔥

~Mangia bene and GO CARDS!!!

FRIDAY NIGHT? Nope. FRIDAY AFTERNOON! So the Cardinals and Cubs are getting this weekend started early, and that means y...
08/14/2026

FRIDAY NIGHT? Nope. FRIDAY AFTERNOON! So the Cardinals and Cubs are getting this weekend started early, and that means you can get your baseball fix AND get dinner on the table without spending all day in the kitchen! Tonight’s MVP: Chef Mel’s Original Sweet Sicilian Sauce. Try it over your favorite pasta with some Italian sausage or meatballs, add a big green salad and some crusty garlic bread, and BOOM — you’ve got a Cardinal-worthy dinner while our boys take care of business with those guys from Chicago. 😂

Three games. Three days. Let’s start this thing with a W!

~Mangia bene and GO CARDS!!!

So THE ENTIRE WEEKEND is Card-Cubs! If we sweep, we’ll probably be back in the Wild Card hunt. Love our boys! We play Fr...
08/14/2026

So THE ENTIRE WEEKEND is Card-Cubs! If we sweep, we’ll probably be back in the Wild Card hunt. Love our boys! We play Friday, Saturday, and Sunday and they’re all day games. So you can get in some baseball and make a great dinner with your favorite sauce from me, Chef Mel!

It’s Thursday, so let’s warm up with an easy one. ChefMel’s Chix Parm Garlic Bread! This one is fun, fast, and won’t heat up the house too much on these dog days of summer. Grab some chicken nuggets and your favorite baguette style bread—I like a fluffy Italian stirato—and brush it with olive oil, sprinkle some S&P, and parm. Then top it with a layer of ChefMel’s Sweet & Zesty 3 Cheese sauce and mozzarella. Bake it until the mozzarella is the way you like, then top it with your hot chicken nuggets. Cut it into big pieces and serve with a big bowl of your favorite crisp, cool salad. That’s fast, easy, and a good warm up for a weekend of beating up on the Cubs.

~Mangia bene and GO CARDS!!!

IT'S TOO DAMN HOT TO COOK.It's Monday. It's steamy outside. And nobody needs a complicated dinner standing over a hot st...
08/10/2026

IT'S TOO DAMN HOT TO COOK.
It's Monday. It's steamy outside. And nobody needs a complicated dinner standing over a hot stove for an hour.

So here's your Monday Night Rescue:
Chef Mel’s Sweet Sicilian Chicken!

Grab some chicken. Season it. Give it a quick sear outside in a grill-safe pan if you want to keep the house cooler or indoors on the stove. Pour in your favorite Chef Mel's Sweet Sicilian Red Sauce and let it simmer until the chicken is cooked through. Finish with a little Parmesan or fresh basil and serve it over pasta, rice, or with some crusty bread. That's it.

One pan. About 20 minutes. BIG flavor.

And because Monday shouldn't require a grocery-store scavenger hunt, grab Chef Mel's at:
Schnucks
Dierbergs
Straub's
Fresh Thyme

Tonight's dinner doesn't need to be complicated. It just needs ChefMel’s Sauce.

~Mangia bene!

08/03/2026

MTV LAUNCHED 45 YEARS AGO TODAY.
The number of hours me and my friends spent watching videos was absolutely INSANE. And I think today I will put 80s boppers on a loop and bother my daughter by making her dance with me!

And I’ll make this legend: THE GOAT. The greatest appetizer of all time and it’s so incredible with crusty bread or crostinis! A brick of goat cheese and ChefMel’s sauce and BOOM—MTV time!



~Mangia bene!

Today is National Climb a Mountain Day. It was inspired by the National Fitness Challenge back in the 80s and is meant t...
07/30/2026

Today is National Climb a Mountain Day. It was inspired by the National Fitness Challenge back in the 80s and is meant to challenge everyone to tackle their life’s biggest obstacles. For me, it was daring to start my business and bring my modern version of my Nana’s sauce recipes to the world. I did it. I’m doing it. And thanks to you, I’m going to keep on doing it!

Tonight I’m going to celebrate National Climb a Mountain Day by inviting friends over, making a big ol’ mountain of spaghetti and meatballs in ChefMel’s Sweet & Zesty 3 Cheese sauce, and salute each other’s triumphs in life. And you, I hope you tackle your life’s challenges today and every day!

~Mangia bene!

Chef Mel’s Dog Days Eggplant is perfect to cook outside. I mean, why heat up the house on these hot summer days? Just ...
07/28/2026

Chef Mel’s Dog Days Eggplant is perfect to cook outside. I mean, why heat up the house on these hot summer days? Just grab a pan and go to it on the grill. And don’t forget to use oven mitts!
 
Ingredients
Chef Mel’s Sweet & Spicy Sauce
Cherry Tomatoes (preferably on the vine)
Thick Eggplant Slices (1½” to 2” thick slices)
Ball of Burrata
A few anchovies
Bread crumbs (I prefer Panko on this one)
A half dozen or so Garlic Cloves
Olive Oil
S&P and Italian Seasoning
Fresh Basil
 
Tools
Your grill
A good stainless or cast iron pan
2 Bowls, one large, one small
A food processor or immersion blender
A strong fork
 
Start by popping the pan on the grill and toasting your panko with a light splash of OO and your S&P and seasoning. Set aside in your small bowl. Set out your burrata to get to room temp. Brush your eggplant and cherry toms with OO.
 
Back in your pan, add a real big glug of OO and six garlic cloves. When the garlic just starts to brown, smash ‘em all with a strong fork. Then add the OG, ChefMel’s Sweet & Spicy sauce. Let that simmer for a few mins, add two smashed anchovies. Then into a large bowl to cool. Blend smooth.
 
Meanwhile, pop the cherry tomatoes into skillet; drizzle with 1 tablespoon oil, and sprinkle with salt. Brush eggplant on both sides with OO; sprinkle with salt then onto the well-oiled grates. Grill, covered, until tomatoes burst but retain their shape and eggplant is charred in spots and tender, maybe 10 minutes, flipping eggplant often.
 
Layer a big platter with your blended sauce, top sauce with eggplant and cherry tomatoes. Add a sprinkle of seasoning. Tear your burrata into large pieces and arrange over the eggplant, then your toasted panko. Garnish with basil leaves and drizzle with additional OO just because we can. And considering the weather we’ve been enduring, pair it with a nice rose. Say it, rose all day!
 
I love this dish. The texture is amazing. It’s not served piping hot. It packs a garlic punch. Plus, my sauce loves the addition of anchovies, and the burrata with Panko and cherry toms are just so delish!
 
~ Mangia bene!

I’ve been cooking—and not just in the kitchen! ChefMelSauces.com has a fresh new look, and it's packed with new recipe v...
07/22/2026

I’ve been cooking—and not just in the kitchen! ChefMelSauces.com has a fresh new look, and it's packed with new recipe videos, cooking tips, and delicious ideas to help make dinner a little more fun. This little bootstrapped brand has come a long way thanks to YOU—everyone who's picked up a jar, shared a recipe, cheered us on, or told a friend. It all means the world! So check out my site and for a little Italian inspiration because there’s something waiting for you.
While you're planning your next Cardinals game-day meal (we’re hosting the Reds this weekend and we can sweep them), stop by the website and see what's new!

ChefMelSauces.com

My kitchen is for you. My kitchen is for everyone. ❤️🧡💛💚💙💜

Let me know which recipe you try first!!!!

~Mangia bene!

07/20/2026

In honor of Spain, the new World Cup champions, we are making Cioppino!!! So simple. So forgiving. Get cooking!

½ C. CHOPPED ONION
¼ C. FCioppinoOPPED FRESH GARLIC (you can sub minced ½ C)
¼ C. OLIVE OIL (EVOO preferred)
1 BUNCH SWISS CHARD CHOPPED
1 T. THYME
2 24 OZ JARS CHEFMEL’S SWEET SICILIAN PASTA SAUCE
1 28 OZ CAN STEWED TOMATOES
½ LB WHITEFISH
1 LB LARGE SHRIMP PEELED AND DEVEINED (tail ON)
½ LB MUSSELS
½ LB SCALLOPS
*If not using ChefMel’s, you can sub 1- 28 oz can of San Marzano tomatoes, 1 28 oz can
stewed tomatoes, 1T. dried basil, 1 T. salt, 1 t. white pepper and 375 ml of red wine
*you can add 1 T. Oregano if you like

Sauté onion and garlic in Dutch oven in olive oil. 
Add chard stalks and cook until soft.
Now layer chard leaves with herbs, stewed tomatoes, fish fillets, shrimp, scallops and mussels atop sauté mixture and cover with ChefMel’s sauce. If you need a little more liquid, add red wine and water (more wine than water). 
Tip: when adding red wine/water, put into emptied jars and tomato can and “rinse” to get all of the goodness!
Simmer on low for at least an hour.
About 30 minutes before serving, prep some hearty Italian bread with olive oil and garlic salt and grill the bread on both sides.  This is for dipping into this delicious sauce.  You can also boil a pasta of your choice during this time to serve Cioppino over.  I personally prefer the Cioppino in a bowl with plenty of bread (without pasta).

Congratulations Spain and mangia bene!

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P. O. Box 6741
Chesterfield, MO
63006

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