Easy Italian Recipes

 MAKES about 4 cups (32 fl oz 2l)

- 2 tablespoons unsalted butter
- 2 small carrots, chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 2 oz (60 g) thick-cut pancetta, chopped 1/2 lb (250 g) ground (minced) pork
- 1/2 lb (250 g) ground (minced) beef chuck
- 1/2 cup (4 fl oz/125 ml) dry red wine such as Barbera
- 1 cup (6 oz/185 g) drained, chopped canned plum (Roma) tomatoes
- 1-2 tablespoons tomato paste
- 2 cups (16 fl oz/500 ml) beef stock, plus more as needed
- 1 cup (8 fl oz/250 ml) whole milk Sea salt and freshly ground pepper 1/8 teaspoon freshly grated nutmeg

In a Dutch oven or other large, heavy pot over medium-low heat, melt the butter. Add the carrots, celery, onion, and pancetta and cook, stirring occasionally, until the ingredients are tender and rich golden brown, about 30 minutes. If the ingredients are beginning to brown too much, reduce the heat slightly and stir in a spoonful or two of warm water.

Add the ground pork and beef to the pot and stir well. Raise the heat to medium and cook, stirring often and breaking up the meats with a wooden spoon, until the meats are lightly browned and crumbly and their juices have evaporated, about 20 minutes.

Add the wine and deglaze the pot, scraping up the browned bits from the pot bottom. Cook until the wine evaporates, about 2 minutes. Stir in the tomatoes, 1 tablespoon of the tomato paste, the 2 cups stock, the milk, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Heat the mixture until it just begins to simmer, then reduce the heat to very low and continue to cook, uncovered, stirring occasionally, for about 1 hour. If the sauce seems to be getting too thick or it threatens to scorch, add a little more stock.

Partially cover the pot and continue cooking the sauce on the lowest heat setting until it is thick and dark brown, 1-11/2 hours longer. When the sauce is ready, use a large spoon to skim off and discard any fat that floats on the surface.

Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Buon appetito !

 MAKES 8-10 servings

- 4 cups (32 fl oz/1 I) Bolognese sauce
- 2 cups (16 fl oz/500 ml) white sauce
- 18 oz (560 g) fresh spinach pasta dough
- 11/2 cups (6 oz/185 g) grated Parmigiano-Reggiano cheese

This classic lasagne is built from a hearty, slow-cooked meat sauce; a creamy, thick white sauce; tender fresh pasta; and Parmigiano-Reggiano cheese. The elements are layered in the pan, but their flavors come together as the lasagne bakes. This dish is surprisingly delicate when made with fresh spinach pasta.

Make the Bolognese sauce and the white sauce and set aside.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or pastry wheel, cut into sections about 12 inches (30 cm) long (they will lengthen slightly as they cook). Layer the sections flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Butter a 10-by-13-by-2-inch (25-by-33-by-5-cm) baking dish. Set aside 1/2 cup (4 fl oz/ 125 ml) of the white sauce and 1/4 cup (1 oz/30 g) of the cheese. Make a layer of pasta in the pan, overlapping the pieces slightly. Spread with a thin layer of white sauce and top with a layer of Bolognese sauce. Sprinkle with about 1/4 cup of the cheese. Repeat the layering, creating as many layers as you can, and ending with a pasta layer. Spread the top layer with the reserved white sauce and sprinkle with the reserved cheese. The dish can be assembled up to this point, covered, and refrigerated for up to 24 hours before baking.

Bake the lasagne for 40 minutes, then check it. If the top is browning too rapidly, cover the pan loosely with aluminum foil. Continue to bake until the sauce is bubbling around the edges and a knife inserted in the center comes out warm to the touch, about 15 minutes longer. If the dish has been refrigerated, you may need to add up to 30 minutes to the cooking time. Remove the dish from the oven, piace on a wire rack, and let rest for 15 minutes before serving.

Buon appetito !