Lasagne alla Bolognese: The original version of lasagna from medieval times consisted of large rectangular layers of fresh pasta separated by a simple mixture of cheese and spices. During the Renaissance, fish and shrimp were added-a delicious spin that is still common in the Veneto. Today, variations abound. In Bologna, spinach flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.

Serves 4

INGREDIENTS
1 carrot
1 small onion
1 celery rib
2 oz pancetta or bacon
3 1/2 tbl unsalted butter
1/3 ground beef
1/3 ground pork
1/4 pound prosciutto crudo
1 tbl double concentrate tomato paste
full-bodied red wine
beef broth
salt
black peppercorns
nutmeg
1 1/2 cups plus 1/2 cup flour
1 egg
1 small bunch spinach
extra-virgin olive oil
4 tbl plus 1 1/2 tbl butter
2 1/2 cups milk
Parmigiano-Reggiano cheese

INSTRUCTIONS
Ragu:
In a large saucepan, combine 1 minced small carrot, 1/2 minced small onion, 1/2 minced celery rib, 2 ounces chopped pancetta and 3 1/2 tablespoons unsalted butter. Heat over medium heat.

Stirring, lightly brown vegetables until golden in color.

Add 1/3 pound ground beef, 1/3 pound ground pork and 1/4 pound chopped prosciutto. Cook, stirring, for 2 minutes more.

Stir in 1 tablespoon tomato paste.

Add 2/3 cup broth and 1/3 cup red wine; bring to a bare simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Season to taste with salt, pepper and nutmeg.

Spinach Pasta:
Boil and finely mince 1 small bunch spinach. Mound 1 1/2 cups flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add 1 egg, 1 tablespoon oil and a pinch salt. Add spinach.

Using a fork, lightly beat together spinach and egg. Gradually incorporate flour, starting with the inner rim of the well.

When dough becomes too stiff to work with a fork, knead with hands until dough is no longer sticky (if dough is sticky, add more flour in tablespoon increments).

Knead dough until elastic, a few minutes more, dusting board with flour as needed. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.

Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers to widest setting and pass dough through rollers, folding and turning pasta with each pass, 3 or 4 times. Cut into 2 pieces and, gradually decreasing pasta machine settings, roll pasta through machine (do not turn or fold) until it is about l millimeter thick and the width of the pasta machine.

Cut dough into large rectangles, the width of the pasta roller, and about 7 inches long.

Bechamel:
In a medium saucepan, heat 4 tablespoons butter and 1/2 cup flour over medium heat, stirring, until mixture is nicely colored.

In a slow and steady stream, add 2 1/2 cups milk, whisking continuously.

Simmer, stirring, until bechamel thickens, about 5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the heat and add 1 to 1 1/2 tablespoons butter; stir to combine. If the bechamel is not to be used immediately, cover with plastic wrap and set aside.

Lasagna:
Heat oven to 400°. Bring a large saucepan of salted water to boil. Add lasagna sheets and cook until they float to the top of the surface, about 15 seconds.

Drain, and immediately plunge into a bowl of ice water. Drain again, and dry between two clean kitchen towels.

Cover an 11″ x 7″ x 2″ rectangular baking dish (or similar size oval gratin dish; slightly smaller is fine) with an initial layer of lasagna, letting the pasta hong over the sides of the dish if necessary.

Cover with a layer of ragu, bechamel and grated Parmigiano-Reggiono cheese. Cover with another layer of pasta, fitting snug inside the dish, and continue, making a total of 4 layers with enough bechamel, ragu and Parmigiano-Reggiano cheese leftover for the top.

To finish, fold any overflowing pasta over the dish. Top with remaining bechamel, ragu and Parmigiano-Reggiano cheese. Bake for 20 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

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, budget-friendly, and full of wonderful flavor and texture from cannellini beans, pancetta, Parmigiano Reggiano, ditalini pasta, and rosemary.

Serves 6

sipandfeast.com

INGREDIENTS
1 tablespoon olive oil
4 ounces pancetta/bacon diced
5 cloves garlic minced
1 medium onion diced
¼ teaspoon crushed red pepper flakes
3 16 ounce cans cannellini beans drained, but don’t rinse
6 cups water to start but add more as needed
3 canned plum tomatoes hand crushed, note: just 3 plum tomatoes from 1 can – that’s it!
1 sprig rosemary optional
2 cups ditalini pasta or small shells, elbows, etc
Parmigiano, grated (rind optional)
salt and pepper to taste

INSTRUCTIONS
In a large heavy pot saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.

Next, add in the onions and saute for 5 minutes then add in the garlic and cook for 1-2 minutes more until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.

Next, add in 6 cups of water, 1 teaspoon of kosher salt, and the plum tomatoes and give it all a stir. Add in the drained beans and the Parmigiano Reggiano rind (if you don’t have one, you can use a bit of grated cheese or just omit) and bring to a boil for 5 minutes.

Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon ⅓ of the beans into a regular blender and pulse. Don’t blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta!

Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water!

Once the pasta is al dente turn off the heat and taste test. Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.

When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl.

It’s simpler and more forgiving than lasagna but still delivers comforting bites full of pulls of mozzarella and those much coveted crunchy corners.

Serves 6

bonappetit.com

INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2¼ cups whole milk, slightly warmed
2½ cups grated Parmesan, divided
Kosher salt, freshly ground pepper
¼ cup olive oil
1 ounce pancetta (Italian bacon), finely chopped
1 large onion, chopped
4 garlic cloves, chopped
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-ounce can plus 1 14-ounce can whole peeled tomatoes
¼ cup chopped fresh basil
1 pound ziti, penne, or rigatoni
1 pound fresh mozzarella, cut into ½-inch pieces

INSTRUCTIONS
Heat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 8–10 minutes (thoroughly cooking the mixture ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.

Heat oil in a large saucepan over medium-high. Cook pancetta, stirring often, until golden brown, about 2 minutes. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onion is golden and soft, 8–10 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.

Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20–25 minutes. Let cool slightly, then transfer to a blender; pulse until mostly smooth (or use an immersion blender and purée directly in pot). Stir in basil and season with salt and pepper.

Meanwhile, preheat oven to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.

Transfer reserved béchamel to a large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of béchamel.

Transfer pasta mixture to a 13×9-inch or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 15–20 minutes.

Heat broiler. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.

INGREDIENTS
1 medium eggplant, around 1 lb (454 g)
1 cup basil leaves (loosely packed)
½ cup grated Parmigiano Reggiano
1 tablespoon pine nuts
3 tablespoons jovial Extra Virgin Olive Oil
A pinch of salt
Two cracks black pepper
1 ¼ cups diced pancetta (150 g)
2 cups whole cherry tomatoes
Pinch of salt 1 package of jovial spaghetti of your choice (either Brown Rice, Traditional Einkorn, Whole Wheat Einkorn or Cassava)

INSTRUCTIONS
Preheat an over to 400 degrees Fahrenheit. When the temperature is reached, pierce the eggplant a few times with a fork and place it into the oven on a baking sheet. Bake for about 40 minutes, or until softened and wrinkly. Place aside to cool.

Once cooled, cut the eggplant in halves, and scoop the interior into a blender or food processor using a spoon, discarding the skin. To the same blender add the basil, Parmigiano Reggiano, pine nuts, olive oil, salt, and pepper. Blend together until a smooth paste is formed.
Cook pasta according to instructions on the box.

While the pasta is cooking, heat a pan to medium-high heat, then begin cooking the pancetta. Pan fry until it appears slightly browned and crunchy, and a visible amount of fat has rendered. Remove the pancetta from the pan and set aside, leaving the rendered fat inside.

In the same pan, begin pan frying the cherry tomatoes in the rendered pancetta fat, salting slightly. Cook the cherry tomatoes until softened.

In the same pan add the eggplant cream and cook for a few minutes, until slightly reduced. Add the cooked pancetta and combine.

Once the pasta has finished cooking, reserve a quarter cup of pasta water, then drain and place directly into the sauce. Add the pasta water and continue cooking for a minute, or until the pasta is well coated. Serve immediately.

Serves 4