Pasta Recipes

Pasta With Spinach And Bacon

1 pound dried pasta such as fusilli
10 oz fresh spinach (or frozen, thawed)
4 slices of pancetta or bacon, chopped
1 small red pepper, chopped
1 small onion, chopped
2 large garlic cloves, minced
2 tablespoons of olive oil
3 tablespoons of fresh grated parmesan cheese
Fresh ground pepper
Dash of salt
Dash of red pepper flakes (optional)
Additional grated cheese for serving

Rinse the spinach, dry and chop coarsely. In a medium pot add the oil, onions, garlic, red pepper and pancetta. Sauté for a few minutes until tender and add the chopped spinach. As soon as it wilts, remove from the heat. Add salt, pepper, red pepper flakes and the 3 tablespoons of cheese. Mix thoroughly.

Cook the pasta until al dente, reserving one small cup of the pasta water before draining. Mix together the drained pasta and the spinach mixture over medium heat for a minute of two. Add a little of the pasta water if it seems dry. Serve with additional grated cheese if desired. Serves 6

Rigatoni Campagnolo

This sauce is simply a zesty tomato based sauce to which slices of sausage, mushrooms, chopped onions, and roasted peppers are added. If you like your foods spicy choose a hot Italian sausage. To serve, a good sized slice of creamy goat cheese is placed on top of the piping hot pasta which you stir into the sauce yourself.

2 red peppers, roasted, peeled, and cut into 2 inch pieces
1 small red onion, chopped
2 cloves garlic, peeled and minced
1 (8oz) package sliced mushrooms
4 links italian sausage (hot or mild)
3 tablespoons olive oil
1 cup dry white wine
1 (14 oz) can imported crushed tomatoes
3 tablespoons fresh, chopped basil
Salt & Pepper
Red pepper flakes (optional)
8 ounce package goat cheese
1 pound rigatoni pasta

In a heavy saucepan, add the olive oil, and then brown the sausage links well on all sides over medium heat. Remove from the pot. Add the onion and mushrooms, and cook for about 5 minutes or until soft. Add the garlic, and cook an additional minute or two. Add the white wine, and cook until it is reduced by half.

Add the tomatoes, basil, salt, pepper and red pepper flakes if using and mix well. Cut the sausage links into 1/2 inch rounds and add these to the sauce. Cook for about 20 minutes over low heat, or until the sauce has thickened. Add the red pepper to the sauce and keep it warm while you cook the pasta.

Cook the pasta until it is al dente, and then drain. Mix the pasta with the warm sauce. Serve in individual bowls, with a slice of goat cheese on top. Serves 4

Orecchiette With Brocoli Rabe And Sausages

This is a tasty variation on Orecchiette con Cima di Rape, a traditional Italian favorite. By adding sausages and sundried tomato pesto, you create an entirely new dish.

1 pound orecchiette pasta
1/2 cup butter
1 pound spicy italian sausages, cooked and cut into rounds
1 bunch broccoli rabe, cleaned and cut into 2 inch pieces
Salt & Pepper
Dash Of red pepper flakes (optional)
Sundried tomato pesto
Choice of cheese to serve: Freshly Grated Parmesan, Romano, or Salted Ricotta are good choices

Pesto:
2 (oz) sundried tomatoes packed in oil
2 cloves garlic, chopped
1/4 cup extra virgin olive oil
Salt & Pepper
1/4 cup chopped fresh parsley

To make the pesto, add all the ingredients into a food processor and pulse until smooth. While the pasta is cooking, heat the butter in a large saucepan or skillet. Add the sausages and heat thoroughly.

Cook the orecchiette in salted boiling water, adding the broccoli rabe to the pasta pot during the last 3 minutes of cooking. Once the pasta is cooked al dente, drain the pasta and broccoli rabe, retaining a small cup of the pasta water.

Add the drained pasta and broccoli rabe combination to the skillet with the pesto. Mix well over high heat for a minute or two until piping hot. If the mixture seems at all dry, add a little of the pasta water to moisten. Serve offering your choice of cheese.

Note: When cleaning the broccoli rabe, try peeling the stems and cutting them into small pieces to add to the rest. As long as they are not too dry or woody, they are very tasty and tender when peeled. Serves 4 to 6

Pasta With Zucchini And Gorgonzola Cheese

1 pound dried pasta such as penne, rigatoni or fusilli
3 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped pancetta (or bacon if pancetta is not available)
2 firm, fresh zucchini, cut into large dice
4 sun-dried tomatoes, chopped
4 ounces gorgonzola cheese, diced
1 cup dry white wine
Salt & Pepper
8 pitted black olives, chopped
1 tableespoon capers
1/4 cup fresh, chopped parsley
Grated cheese for serving if desired

Heat the oil in a heavy saucepan, and then add the onions and pancetta and cook until the onions are tender, about 5 minutes. Add the garlic and zucchini, and cook until the zucchini is almost tender.

Add the wine, olives, capers, sun-dried tomatoes, gorgonzola cheese, and mix well. Season with salt and pepper, and cook for another minute or two until the cheese melts and a sauce is created.

Cook the pasta until al dente. Mix together the drained pasta and the zucchini mixture over medium heat for a minute of two. Garnish with the chopped parsley, and serve with grated cheese if desired. Serves 4 to 6

Pasta al Forno Bianco

3 cups bechamel sauce
1 pound rigatoni or penne pasta
1 small head of broccoli, washed, and floret's cut into bite sized pieces
1 cup diced cooked ham
1 cup grated swiss cheese
1 cup grated gruyere cheese (or other tasty cheese of choice)

Topping:
3 oz. parmesan, freshly grated
1/2 cup seasoned bread crumbs
2 tablespoons olive oil

Blanch the broccoli until tender crisp. Drain well. Heat the béchamel over low heat, and add the swiss and gruyere cheeses. Stir until the cheeses have completely melted. Cook the pasta for three minutes less than the package recommendations. Drain the pasta, and add to the sauce, mixing well.

Fold in the diced ham, and broccoli, and place in an ovenproof dish large enough to hold the pasta mixture. Mix the breadcrumbs with the parmesan and the oil, and sprinkle it over the pasta. Bake in a preheated 400 degree. oven until bubbly. Let sit 5 minutes and serve. Serves 4-6

Bechamel Sauce

4 tablespoons of butter
1/4 cup all-purpose flour
2 cups milk
Salt
White Pepper
Nutmeg

Melt the butter in a heavy saucepan over low heat. Once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming.

Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper and nutmeg.

Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap. Makes 2 Cups

Pasta Vecchia Napoli

Smoked pancetta may be difficult to find, but you could substitute any similar product such as smoked prosciutto, or even smoked bacon. The smokey flavor is really what gives this pasta it's delicious, unique flavor so try and find a smoked product if possible.

2 tablespoons olive oil
1/2 cup finely chopped onion
1 small to medium zucchini cut into 1/2 inch dice
2 cloves garlic, minced
6 ounces smoked pancetta cut into 1 inch long thin sticks
1 (14 ounce) can pureed tomatoes
1/3 cup chopped fresh basil
Salt & Pepper
1/3 cup heavy cream
1/3 cup fresh chopped parsley
1 pound dried pasta

To Serve: 1/3 Cup Grated Pecorino Cheese

In a heavy saucepan, heat the oil and add the pancetta. Cook until the pancetta is lightly brown and beginning to crisp. Add the onions, and cook until the onions are soft and translucent.

Add the zucchini and cook until tender crisp. Next add the garlic and cook only until it begins to sizzle. Add the tomatoes, basil, salt and pepper and cook for ten minutes. Add the cream and mix well. Keep the sauce warm over low heat.

Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain, and toss the pasta with the sauce and fresh parsley. Serve in individual bowls offering the cheese at the table. Serves 4

Timpano of Pasta

A timpano is an impressive formed pasta dish that is baked. The pasta filling is often encased in a pastry or bread dough shell, although thin eggplant slices are also common. There are numerous variations of this dish, some containing layers of cooked egg, sausage, various cheeses and meatballs. Although the recipe may seem like a lot of work, if you break up the job into two days, it really isn't too bad.

A 12 inch springform pan makes removing the Timpano quite easy, although any large, round casserole dish will work. My variation contains only small meatballs in a vibrant tomato sauce, and chunk of creamy mozzarella cheese. If you desire, you can add a layer in the center of sliced cooked sausages, or cooked eggs. The trick to this recipe is to undercook the pasta and to allow for extra sauce. As it cooks in the oven, the pasta will both continue cooking, and absorb a lot of the sauce.

Day One: For The Sauce:
2 tablespoons olive oil
2 cloves of garlic, minced
1 small onion, chopped fine
1 stalk of celery, finely chopped
2 or 3 small pieces of meat (pork, beef, or chicken)
Salt & Pepper
1/4 cup chopped basil
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 cup chopped fresh parsley
Dash of Red Pepper Flakes (Optional)
2 (6oz) cans tomato paste
2 large cans pureed tomatoes ( i use (26oz) box pomi tomatoes)
About 5 cups water
3 tablespoons grated parmesan cheese

Meatballs:
1 lb. ground beef
1/2 lb. ground pork or veal
Salt & Pepper
1 or 2 cloves garlic, minced
2 tablespoons fresh chopped parsley
2 tablespoons grated parmesan cheese
1 egg
1 cup soft bread crumbs
1/2 cup water

Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer.

To make the meatballs, add the bread crumbs to the water to moisten. Mix all the remaining ingredients together with the bread crumb mixture. Shape into 1 inch sized balls, and gently drop into the simmering sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. Remove from the heat, cover and store in the refrigerator until the next day.

Day Two: Dough
1 pkg. (2 1/2 teaspoons) active dry yeast
1 cup warm water - body temperature
3 - 4 cups all-purpose flour
1 teaspoon salt

Stir yeast into 1/2 of the warm water, mixing completely. Blend in 1/2 cup of flour, mixing well. Cover bowl and let rise in warm place for half an hour or so or till the starter is full of bubbles. Stir the salt into the remaining flour, mix well, and add to the starter. Pour in the rest of the water, and start beating by machine at slow speed or by hand, until well mixed.

When it forms a smooth ball that includes all the flour from the sides of the bowl, transfer to a floured board and knead several times till smooth and elastic, and holds it's shape when bent back and forth between your hands. Form dough into a ball, dust with flour, and place in a lightly floured bowl. Cut a cross in the top, cover and let rise till doubled, about 2 hours. To finish the dough, turn out onto a floured surface and knead for 2 minutes. Let it rest another 30 minutes covered.

Filling:
1 1/2 (500gm) boxes dried pasta (short pasta shapes such as penne or macaroni are best
2 cups mozzarella cheese, cut into 1 inch cubes
1 1/2 cups grated parmesan cheese
1 egg for wash

Cook the pasta very al dente, allowing for the fact it will continue to cook when baking. Drain, and mix with a good helping of the sauce, leaving the meatballs aside. Mix in half of the parmesan cheese. The pasta should be quite wet with the sauce as it will be absorbed as it cooks.

Preheat oven to 375 degress. On a lightly floured surface, roll the dough out very thinly in a large circle. Carefully place the dough into a lightly oiled 12 inch springform pan or casserole letting the excess dough hang over the sides. Spoon the sauced pasta into the pan until you have reached halfway.

Add another scoopful of sauce or two, and layer the meatballs and mozzarella on top of the first layer of pasta. Spoon more pasta into the pan until it is slightly above the top of the pan. Carefully fold the dough over the top, sealing it with your fingers. Make a wash with the egg white and a little water, and brush this over the pastry.

Bake the timpano for 45 minutes until browned. Let rest 5 minutes before removing it from the pan. Place it on a decorative platter and take it to the table to serve. Cut the timpano into wedges to serve. Serves 8

Spaghetti Carbonara

This quick and easy pasta recipe is so tasty. The addition of a little cream keeps the eggs from separating, and although it is a little rich, it is so satisfying that along with a crisp green salad and a loaf of crusty bread it can easily become a main course. Cook up a little extra for them and sprinkle it on their pasta bowls.

4 oz. pancetta, chopped
3 garlic cloves, finely chopped
1/4 cup white wine
1/3 cup heavy cream
1 large egg
1 egg yolk
2/3 cup parmesan cheese, grated
Salt & Pepper
3 tablespoons fresh parsley, finely chopped
1 pound spaghetti

Cook the pancetta and garlic over medium heat until golden. Add wine to skillet and cook until it has almost evaporated. Remove from the heat and add the cream. Cook the pasta until it is al dente.

Whisk together the eggs, parsley and cheese. Pour the bacon and cream mixture over cooked pasta and mix thoroughly. Add the egg mixture salt and pepper to taste, mixing well. Serve, offering additional cheese as desired. Serves 4 to 6

Pasta Amatriciana

Pasta Amatriciana is commonly served over thick, hollow-tube pasta called bucatini, however you can use almost any dried pasta, such as penne, spaghetti, or fusili. If you cannot find pancetta, bacon will work just fine instead!

1 medium onion, finely chopped
2 cloves of garlic, minced
4 tablespoons olive oil
3 slices of bacon or pancetta, chopped into small pieces
1 (14oz) can chopped tomatoes
Salt & Pepper
Red Pepper Flakes
1/4 cup chopped fresh parsley
1 pound dried pasta
Fresh grated romano cheese

Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well.

Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese. Serves 4

Grilled Fig And Prosciutto Pasta

This is a great fresh, grilled pasta recipe that has an intriguing flavor and is perfect to make when fresh figs hit our stores. Try different types of figs for a subtle change of flavor. The saltiness of the prosciutto is a perfect foil for the sweet grilled figs but because it is a bit salty, taste the pasta first before you add additional salt.

1 pound dried spaghetti
1 red pepper
1/2 pound thinly sliced prosciutto
8 fresh, ripe figs
3 tablespoons minced garlic
3 tablespoons olive oil
6 tablespoons freshly grated parmesan
Ground Pepper
Dash of Salt
Additional grated cheese for serving
Chopped fresh parsley for serving

Place the prosciutto over medium heat on the grill and cook about 1 minute per side until it becomes crispy and brown. Set aside. Place the pepper on the grill and cook until the skin is blistered. Place in a plastic bag. Using two metal skewers, thread the figs on from end to end.

Place on the grill and turning halfway, cook for about 2 to 3 minutes or until the figs begin to brown. Remove from the heat. Remove the peel, core and seeds from the pepper, and slice into 1/4 inch slices. Cut these slices in half. Cut the prosciutto into thin slices as well. Coarsely chop the figs.

Cook the spaghetti until it is al dente. Remove a small cup of the pasta water before draining. In a small pot, heat the garlic in the oil until sizzling but not browned. Add the pepper strips, prosciutto and remove from the heat. Drain the pasta, return to the heat and add the prosciutto mixture, chopped figs, herbs and seasonings.

Add a little of the pasta water if the mixture seems dry. When everything is hot, fold in the 6 tablespoons of cheese and place in 4 individual bowls. Sprinkle with the parsley, and serve, offering additional cheese if desired. Serves 4

Pici With Sausage Porcini Ragu

1/2 cup chopped onion
3 cloves garlic, minced
6 ounces chopped cleaned porcini mushrooms
4 italian sausage links, casing removed and finely chopped
3 tablespoons olive oil
1/4 cup dry red wine
3 cups chopped italian tomatoes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Salt & Pepper To Taste
Dash Red Pepper Flakes
1 pound dried pasta
1/3 cup grated parmesan cheese

Variation: If porcini are unavailable, substitute 6 ounces of portobella mushrooms and 1 ounce of dried porcini that have been soaked in 1 1/2 cups of warm water for 20 minutes and then chopped. Strain the mushroom liquid and reserve 1/2 cup. Add the dried chopped mushrooms and soaking water when you add the wine to the sauce.

Heat the olive oil in a heavy saucepan and once hot add the onions and fresh mushrooms. Cook until the onions are soft and begin to take on color. Add the sausage meat and cook until lightly colored, using a spoon to break the sausage meat up into pieces as it cooks.

Once the sausage has cooked, add the wine and cook until it has almost completely been absorbed. Add the tomatoes, parsley, basil, salt, pepper, and red pepper flakes and stir. Bring the sauce to a boil and then reduce the sauce to a low simmer and cook for about 45 minutes to an hour. If the sauce begins to get too thick, add a little water to thin.

Cook the pasta in boiling salted water until it is al dente. Drain. Return the pasta to the pot with half of the sauce and combine well. Serve in individual pasta bowls with an extra scoop of ragu on each and pass the grated cheese. Serves 4 to 6

Lasagna di San Gimignano

This is a tomato free recipe that consists of a rich beef sauce and a creamy béchamel layered between delicate pasta sheets. Use a thickened beef extract for this dish which adds the richness needed.

Fresh Pasta Noodles (Store Bought or From Recipe Below)
Meat Sauce (See Below)
Béchamel (See Below)
1 cup shredded fresh mozzarella
1 cup grated pecorino cheese

Pasta:
4 cups unbleached flour
5 extra large eggs
Pinch of salt

Prepare pasta with ingredients listed. Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand. Cut into sheets and place on clean towels. Precook pasta squares in salted boiling water for 10 seconds only. Immediately place into iced water. Dry and lay on clean kitchen towels until ready to use.

Meat Sauce:
1 medium onion, minced
3 tablespoons olive oil
1 1/2 pounds of ground beef

Beef Extract
1 1/2 cups beef broth
2 tablespoons softened butter mixed with 2 tablespoons flour
Salt & Pepper to taste

Sauté the onion in the oil until soft and beginning to color. Add the ground beef and cook for about 10 minutes or until browned. Start adding the broth, scraping any browned bits off the bottom. Cook for about 45 minutes. Begin to add the extract until a full rich beef flavor is reached. Be careful not to add too much or will be too salty. Carefully adding 1 teaspoon at a time, add the butter mixture, stirring well until the mixture is thickened but still wet. Set aside.

Béchamel Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 to 2 cups milk
Salt
Dash of nutmeg

Melt the butter in a heavy saucepan add the flour and cook for a minute or two. Do not let brown. Slowly add the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens.

Season with salt, white pepper and a dash of nutmeg. Set aside to cool, placing a greased piece of plastic wrap on top to prevent film from forming. Cook the pasta sheets in boiling water for 10 seconds only, then immediately submerge in cold water. Drain.

To Prepare The Lasagne: Pour in a little beef broth into a 13 by 8 inch lasagne pan. Layer the noodles along the bottom. Spread one layer of the meat sauce, then another layer of noodles. Spread a layer of béchamel over these noodles then sprinkle with a little of the mozzarella and the pecorino cheese.

Continue in this manner until all the noodles are used, topping the dish with the béchamel layer and cheeses. Dot the top with butter and bake in 375 degree over for about 40 minutes or until bubbling and lightly browned. Serves 6 to 8

Homemade Egg Pasta

Making Pasta at home is actually much easier than you might imagine. Imagine delicate layers of egg pasta nestled between a spicy tomato sauce and meltingly tender cheese for unforgettable lasagna. Or maybe you'd prefer soft pillows of ravioli stuffed with a tasty ricotta and spinach filling. You can prepare dishes like this, and many others once you learn the basic technique of making pasta.

You don’t need a kitchen full of equipment to make pasta, but a hand-rolling machine that also cuts is a big time saver. If you think making pasta is something you’ll enjoy. There are many ravioli forms available, but it is just as easy to make ravioli by hand.

A dough scraper is helpful particularly if you make your dough on the counter or on a pastry board. Also having a few hand cutters that crimp, cut, and seal as you roll them over the prepared dough. Of course having a good pasta pot is very important, and makes preparation much easier. An eight-quart size seems to be the average size available.

The two principle ingredients for making a basic egg pasta are flour and eggs. Use all-purpose unbleached flour as it has high gluten content, which creates fairly firm pasta dough. Large, fresh eggs are the only other ingredients unless a splash of warm water is needed to form workable dough. Generally, use 3/4 cup of flour for every large egg added. You can increase this recipe as needed depending on the type of dish you are making, or the quantity of people you need to feed.

To start, mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 8 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Egg Pasta:

3 extra large eggs
2 cups all-purpose flour

Mound the flour onto a large board, making a hollow in the center. Break the eggs one at a time, mixing the egg into the flour with a fork. Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic. Cover with plastic wrap and let sit 30 minutes before using.

Whole Wheat Pasta:

1 1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons olive oil
4 extra large eggs

Follow the above directions, adding both the eggs and the oil into the center hollow.

To Roll Pasta With A Pasta Machine: Break off a fist sized piece of the dough and flatten into a disc. Flour well, then pass it through the widest openings of your pasta machine. Remove, fold into thirds and repeat. Do this 4 or 5 times, dusting with flour between each time.

Now start to decrease the rollers by turning down one notch each time. Put the dough through each setting twice until you have reached your desired thickness. For stuffed pastas, you will generally roll it to the thinnest or second thinnest setting. Serves 4

Pasta Verde:

2 pounds fresh spinach (stems removed)
3 cups all-purpose flour
4 extra large eggs

Wash and dry the spinach. Place it into a food processor, and pulse until it is well chopped. Add the flour to the blender and pulse. Lightly beat the eggs in a small bowl, and then add a little at a time to the flour mixture, pulsing briefly between additions. Once the dough has come together into pellet sized pieces, remove and knead by hand until smooth.

Lasagna Bolognese

Rich and hearty, this is a traditional lasagna recipe typical of old country Italian cooking. The list of ingredients may at first be a bit alarming, but I assure you that the results are well worth the effort. To simplify the preparation a bit, you could buy your fresh egg lasagna noodles and make both of your sauces the day before you put your lasagna together.

Egg Pasta

3 extra large eggs
2 cups all-purpose flour

Mound the flour onto a large board, making a hollow in the center. Break the eggs one at a time, mixing the egg into the flour with a fork. Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic. Cover with plastic wrap and let sit 30 minutes before using.

Bolognese Sauce

1 medium onion, finely chopped
2 medium sized carrots, finely minced
2 medium stalks of celery, finely minced
3 oz. prosciutto or pancetta, finely chopped
6 oz. ground beef
6 oz. ground veal
4 oz. chicken livers, finely chopped
4 tablespoons olive oil
4 tablespoons butter
1 pound canned or fresh prepared tomatoes
1/2 cup dry white wine
Salt & Pepper
Pinch of nutmeg
Pinch of dried hot peppers
3/4 cup beef broth
1/2 to 3/4 cup heavy cream

Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and sauté until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. Add the wine to the pot and let evaporate, stirring up the browned bits.

Add the tomatoes and simmer for around 30 minutes. Season to taste, and add 1/2 of the broth. Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to lighten the color in the last 5 minutes of cooking. Remove from heat.

Béchamel Sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 to 2 cups milk
Salt
Dash of nutmeg

Melt the butter in a heavy saucepan add the flour and cook for a minute or two. Do not let brown. Slowly add the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens. Season with salt, white pepper and a dash of nutmeg. Set aside to cool, placing a greased piece of plastic wrap on top to prevent film from forming. Cook the pasta sheets in boiling water for 10 seconds only, then immediately submerge in cold water. Drain.

Additional Ingredients:

1 1/2 Cups Shredded Fresh Mozzarella
1 Cup Grated Parmesan Cheese

To Prepare The Lasagne: Pour in a little of the meat sauce into a 13 by 8 inch lasagne pan. Layer the noodles along the bottom. Spread one layer of the meat sauce, then another layer of noodles. Spread a layer of béchamel over these noodles then sprinkle with a little of the mozzarella and the parmesan cheese.

Continue in this manner until all the noodles are used, topping the dish with the final layer of béchamel layer and cheeses. Dot the top with butter and bake in 375 degree over for about 40 minutes or until bubbling and lightly browned. Serves 8 to 10

Classic Italian Lasagna

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper

Lasagna
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees.

Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.

The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top.

Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes. Makes 6 servings

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. Makes 6 cups

Classic Spaghetti Carbonara

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta.

Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and reseason with salt and pepper. Mound into serving bowls and garnish with parsley. Makes 4 servings

Spicy Shrimp and Fettuccine

8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil.

Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated. Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately. Makes 4 servings

Beef and Spinach Lasagna

1 pound ground beef
1 medium onion, chopped
2 jars (26 ounces each) meatless spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined.

Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella.

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Makes 12 servings.

Meatball Lasagna

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
2 packages (12 ounces each) frozen fully cooked meatballs, thawed
1 egg
1 cup ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain.

Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.

Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting. Makes 8-10 servings.

Mexican Spaghetti

1 pound lean ground beef
3/4 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen gold and white corn, thawed
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper.

Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve over spaghetti. Makes 10 servings.

Cheesy Lasagna

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.

In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Makes 12 servings.

Spaghetti 'n' Meatballs

2 eggs
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon Italian seasoning
1/2 teaspoon each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage

Sauce:
4 cups water
2 cans (11-1/2 ounces each) tomato juice
3 cans (6 ounces each) tomato paste
1 jar (1/2 ounce) dried celery flakes
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
Hot cooked spaghetti

In a large bowl, combine eggs, bread crumbs, Parmesan cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.

In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf. Add meatballs to sauce; simmer for 1 hour or until meat is no longer pink. Serve over spaghetti. Makes 10 servings.

Penne Ham Skillet

1 package (16 ounces) penne pasta
3 cups cubed fully cooked ham
1 large sweet red pepper, diced
1 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 cup olive oil
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.

Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with Parmesan cheese. Makes 6 servings.

Hungarian Goulash

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Makes 6-8 servings.

Cajun Fettuccine

1-1/2 pounds ground beef
1 cup chopped green onions
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup butter or margarine
1 tablespoon all-purpose flour
8 ounces plain or Mexican-flavored process American cheese, cubed, divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (5 ounces) evaporated milk
3/4 teaspoon Cajun or Creole seasoning
8 ounces fettuccine, cooked and drained
Grated Parmesan cheese

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan.

Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally.

Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through. Makes 6-8 servings.