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2 cups penne, cooked
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1 cup dried bread crumbs
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4 ribs celery, coarsely chopped
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2 (5-inch) sweet italian sausage links, cooked and sliced into 1/2-inch slices
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2 cups freshly grated parmigiano-reggiano
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1/4 cup flour
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Salt and pepper
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1 carrot, scraped and finely chopped
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4 stalks celery, finely chopped
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1 cup dry white wine
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Notes: Cook rice according to package instructions, cutting cooking time in half. Drain the rice...
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1 Tbsp black peppercorns
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2 cups milk
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6 meatballs, cooked and halved
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2 Tbsps tomato paste
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1/2 lb chicken livers, browned, cooked through, and chopped
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2 Tbsps extra-virgin olive oil
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1 (16-oz) can whole peeled tomatoes, crushed by hand, with the juices
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1 bunch parsley stems
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3 1/2 lbs chicken wings, backs, and bones
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3 Tbsps butter
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1 cup peas, cooked
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3 carrots, coarsely chopped
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1/2 cup milk
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5 cloves garlic, sliced
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8 cups cooked arborio rice, see note below
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2 cups ragu bolognese, recipe follows
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1 lb ground pork
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4 Tbsps unsalted butter
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Special equipment: 1 medium metal bowl to hold about 6 qts
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2 cups brown chicken stock, recipe follows
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2 medium onions, finely chopped
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8 Tbsps butter
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2 onions, coarsely chopped
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3 eggs, fried sunnyside-up, see note below
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1 cup bechamel, recipe follows
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1/4 lb pancetta, minced
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1 lb ground veal
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1/2 lb ground beef
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1/4 cup extra-virgin olive oil
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