Lasagne alla Bolognese uses spinach that flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.
Lasagne alla Bolognese
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Lasagne alla Bolognese uses spinach that flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.
Pasta e Fagioli, also known as pasta fazool, or pasta and beans, is one of the most iconic Italian-American comfort foods. It’s simple to make.
It’s simpler and more forgiving than lasagna but still delivers comforting bites full of pulls of mozzarella and those much coveted crunchy corners.
Reminiscent of carbonara with its creamy sauce and crispy pancetta, the sauce in this recipe comes together like pesto. Roasted eggplant combined with basil, olive oil, and Parmigiano Reggiano in a food processor creates a smooth and delicious sauce. Save a bit of the pasta water because that is what will help the sauce coat your favorite jovial spaghetti noodles, tossed with the fried pancetta and cherry tomatoes.