Out of all the blends I’ve tried out so far, I think my favorite is the mirepoix. It’s so versatile, but I find myself using it the most whenever I make meat sauce. Usually, when making a bolognese one would add carrots or celery addition to onions to add more depth of flavor. However, when making an easy weeknight sauce, it takes too much time to chop up those extra ingredients, especially celery which I almost never have on hand, and let them cook long enough to break down. But with this mirepoix oomph blend, all I had to do was spoon in a little bit to get the same effect with a fracture of the time and effort.