Italian-American Sunday

Ingredients

• •1/4 cup olive oil
• •1 pound Italian sausage links (sweet, hot, or mixed)
• •1 pound pork ribs or pork shoulder, in 2-inch pieces
• •1 large yellow onion, finely diced
• •6 cloves garlic, minced
• •1/4 cup tomato paste
• •1 cup dry red wine
• •2 (28-ounce) cans whole San Marzano tomatoes, hand-crushed
• •1 (28-ounce) can tomato puree
• •1 cup water (use to rinse cans)
• •2 teaspoons dried oregano
• •1 teaspoon sugar
• •1 teaspoon salt, plus more to taste
• •1/2 teaspoon black pepper
• •1/2 teaspoon crushed red pepper
• •6 fresh basil leaves, torn
• •Meatballs (recipe follows), to add at the end

Instructions

1. 1In a large heavy pot, heat olive oil over medium-high. Brown sausages on all sides; remove. Brown pork ribs on all sides; remove.
2. 2Reduce heat to medium. Add onion; cook 8 minutes until soft. Add garlic; cook 1 minute.
3. 3Stir in tomato paste; cook 2 minutes until brick red. Pour in red wine; scrape the bottom of the pot, simmer 3 minutes.
4. 4Add crushed tomatoes, tomato puree, water, oregano, sugar, salt, black pepper, and red pepper.
5. 5Return sausage and pork to the pot. Bring to a low simmer; partially cover. Simmer on low 3-4 hours, stirring every 20-30 minutes, until the sauce is deeply red and the meat is fork-tender.
6. 6Add cooked meatballs in the last 30 minutes of cooking. Stir in basil before serving. Taste and adjust salt.

Ingredients

• •4 thick slices day-old white bread, crusts removed, torn into pieces
• •1 cup whole milk
• •1 pound ground beef (80/20)
• •1/2 pound ground pork
• •1/2 pound ground veal (or all beef if unavailable)
• •2 large eggs
• •1 cup grated Pecorino Romano
• •1/2 cup chopped fresh parsley
• •4 cloves garlic, minced
• •2 teaspoons salt
• •1 teaspoon black pepper
• •1/4 cup olive oil for browning

Instructions

1. 1Soak torn bread in milk in a large bowl, 5 minutes, until saturated. Squeeze out excess milk; discard milk.
2. 2Add beef, pork, veal, eggs, Pecorino, parsley, garlic, salt, and pepper to the soaked bread. Mix gently with your hands until just combined — overmixing makes them tough.
3. 3Roll into golf-ball-size meatballs (about 24).
4. 4Heat olive oil in a large skillet over medium-high. Brown meatballs on all sides, about 2 minutes per side. They don't need to be cooked through — they'll finish in the sauce.
5. 5Transfer browned meatballs into the simmering Sunday sauce for the last 30 minutes, or eat as-is over pasta.

Ingredients

• •1 pound lasagna noodles
• •6 cups Sunday sauce (with meat) or marinara
• •2 pounds whole-milk ricotta
• •2 large eggs
• •1/2 cup grated Pecorino Romano
• •1/4 cup chopped fresh parsley
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 pound low-moisture mozzarella, shredded (divided)
• •1/2 cup grated Parmigiano-Reggiano

Instructions

1. 1Cook lasagna noodles 1 minute shy of al dente; drain and lay flat on oiled parchment.
2. 2Whisk ricotta, eggs, Pecorino, parsley, salt, and pepper in a bowl.
3. 3Preheat oven to 375°F. Spread 1 cup sauce in the bottom of a 9x13 baking dish.
4. 4Layer: noodles, 1/3 ricotta mixture, 1/3 mozzarella, 1.5 cups sauce. Repeat twice. Top with a final layer of noodles, remaining sauce, remaining mozzarella, and Parmigiano.
5. 5Cover with foil (tent so it doesn't touch cheese). Bake 35 minutes covered. Uncover and bake 15 more minutes until bubbling and golden.
6. 6Rest 20 minutes before slicing — this is critical for clean slices.

Ingredients

• •4 boneless, skinless chicken breasts
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup all-purpose flour
• •2 large eggs, beaten
• •1.5 cups Italian-style breadcrumbs
• •1/2 cup grated Pecorino Romano
• •1/4 cup olive oil for frying
• •2 cups marinara sauce
• •8 ounces fresh mozzarella, sliced
• •1/4 cup grated Parmigiano-Reggiano
• •Fresh basil, for serving

Instructions

1. 1Halve each chicken breast horizontally to make 8 thin cutlets. Pound between plastic to even thickness. Season with salt and pepper.
2. 2Set up dredging station: flour in one dish, beaten eggs in second, breadcrumbs mixed with Pecorino in third.
3. 3Dredge each cutlet: flour, egg, breadcrumbs (press to adhere).
4. 4Heat olive oil in a large skillet over medium-high. Fry cutlets 3 minutes per side until golden. Drain briefly on a rack.
5. 5Preheat oven to 425°F. Spread 1/2 cup sauce in a 9x13 dish. Arrange cutlets, top each with 2 tablespoons sauce and a slice of mozzarella. Sprinkle Parmigiano over all.
6. 6Bake 12-15 minutes until cheese is bubbly and starting to brown. Top with basil. Serve over pasta or with a side of greens.

Ingredients

• •1 (12-ounce) box jumbo pasta shells
• •2 pounds whole-milk ricotta
• •2 cups shredded mozzarella (divided)
• •1 cup grated Pecorino Romano
• •2 large eggs
• •1/4 cup chopped fresh parsley
• •2 cloves garlic, grated
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 teaspoon nutmeg
• •4 cups marinara or Sunday sauce

Instructions

1. 1Cook shells until barely al dente (slightly underdone); drain and rinse with cold water to stop cooking.
2. 2Preheat oven to 375°F. Mix ricotta, 1 cup mozzarella, Pecorino, eggs, parsley, garlic, salt, pepper, and nutmeg.
3. 3Spread 1.5 cups sauce in a 9x13 baking dish.
4. 4Stuff each shell with 2-3 tablespoons ricotta mixture; arrange in the dish open-side up.
5. 5Spoon remaining sauce over the shells. Top with remaining 1 cup mozzarella.
6. 6Cover with foil. Bake 30 minutes covered. Uncover and bake 10 more minutes until bubbling. Rest 10 minutes before serving.

Ingredients

• •2 large eggplants, sliced 1/4-inch thick
• •2 tablespoons salt (for sweating)
• •1 cup all-purpose flour
• •3 large eggs, beaten
• •2 cups Italian breadcrumbs
• •1/2 cup grated Pecorino Romano
• •Vegetable oil for frying
• •4 cups marinara sauce
• •1 pound fresh mozzarella, sliced
• •1/2 cup grated Parmigiano-Reggiano
• •Fresh basil leaves

Instructions

1. 1Layer eggplant in a colander, salting between layers. Let drain 60 minutes. Rinse and pat very dry.
2. 2Set up flour, egg, and breadcrumbs (mixed with Pecorino) for dredging.
3. 3Heat 1/2 inch oil in a large skillet to 350°F. Dredge eggplant slices flour → egg → breadcrumbs. Fry in batches 2 minutes per side until golden. Drain on a rack.
4. 4Preheat oven to 375°F. Layer in a 9x13 dish: 1 cup sauce, eggplant in a single layer, 1 cup sauce, half the mozzarella, half the basil. Repeat.
5. 5Top with Parmigiano. Bake 30-35 minutes until bubbly and browned. Rest 15 minutes before serving.

Ingredients

• •3 tablespoons olive oil
• •4 ounces pancetta, diced (or 4 strips bacon)
• •1 yellow onion, diced
• •2 carrots, diced
• •2 stalks celery, diced
• •4 cloves garlic, minced
• •2 tablespoons tomato paste
• •1 (14-ounce) can diced tomatoes
• •6 cups chicken broth
• •2 (15-ounce) cans cannellini beans, drained
• •1 (15-ounce) can borlotti or kidney beans, drained
• •1 sprig fresh rosemary
• •1 bay leaf
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 cup ditalini or other small pasta
• •Grated Pecorino and good olive oil, for serving

Instructions

1. 1Heat olive oil in a large pot over medium. Cook pancetta until crisp, 5 minutes.
2. 2Add onion, carrots, and celery. Cook 8 minutes until soft. Add garlic; cook 1 minute.
3. 3Stir in tomato paste; cook 2 minutes. Add diced tomatoes, broth, beans, rosemary, bay leaf, salt, and pepper.
4. 4Bring to a simmer; cook 20 minutes. Discard rosemary stem and bay leaf. Mash some beans against the side of the pot to thicken.
5. 5Add ditalini; cook until tender, 9-11 minutes. Add more broth if too thick.
6. 6Serve in bowls with a drizzle of good olive oil and a generous sprinkle of Pecorino.

Ingredients

• •1 whole chicken (about 4 pounds), cut into 8 pieces
• •1.5 teaspoons salt, plus more to taste
• •1/2 teaspoon black pepper
• •1/4 cup olive oil
• •1 yellow onion, sliced
• •1 red bell pepper, sliced
• •8 ounces cremini mushrooms, sliced
• •4 cloves garlic, minced
• •1 cup dry red wine
• •1 (28-ounce) can crushed tomatoes
• •1 cup chicken broth
• •1 teaspoon dried oregano
• •1/2 teaspoon dried thyme
• •2 bay leaves
• •1/4 cup chopped fresh parsley

Instructions

1. 1Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or Dutch oven over medium-high.
2. 2Brown chicken on all sides, 3-4 minutes per side. Transfer to a plate.
3. 3Reduce heat to medium. Cook onion and bell pepper until soft, 6 minutes. Add mushrooms; cook 5 minutes more. Add garlic; cook 1 minute.
4. 4Pour in wine; scrape up the browned bits, simmer 3 minutes.
5. 5Stir in crushed tomatoes, broth, oregano, thyme, and bay leaves. Return chicken (skin-side up) and any juices.
6. 6Cover and simmer on low 35-40 minutes until chicken is tender and pulling from the bone. Discard bay leaves; stir in parsley. Serve with crusty bread or polenta.

Ingredients

• •8 Italian sausage links (sweet, hot, or mixed)
• •3 tablespoons olive oil
• •2 large yellow onions, sliced
• •2 red bell peppers, sliced
• •2 green bell peppers, sliced
• •4 cloves garlic, minced
• •1 teaspoon dried oregano
• •1/2 teaspoon crushed red pepper
• •1/2 cup dry white wine (or chicken broth)
• •1 (14-ounce) can crushed tomatoes
• •1 teaspoon salt
• •1/4 cup chopped fresh basil
• •Hero rolls or polenta, for serving

Instructions

1. 1Heat 1 tablespoon olive oil in a large skillet over medium. Brown sausages on all sides, 8 minutes total. Transfer to a plate.
2. 2Add remaining 2 tablespoons olive oil. Add onions and peppers; cook 12-15 minutes, stirring occasionally, until soft and starting to char.
3. 3Add garlic, oregano, and crushed red pepper; cook 1 minute. Pour in wine; simmer 2 minutes.
4. 4Add crushed tomatoes and salt. Return sausages; nestle into the peppers. Cover and simmer 15 minutes until sausages are cooked through.
5. 5Stir in basil. Serve on hero rolls or over polenta.

Ingredients

• •1 pound ground beef
• •1/2 cup grated Pecorino Romano
• •1/4 cup Italian breadcrumbs
• •1 large egg
• •2 cloves garlic, grated
• •1/4 cup chopped fresh parsley
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 tablespoons olive oil
• •1 yellow onion, diced
• •2 carrots, diced
• •2 stalks celery, diced
• •8 cups chicken broth
• •1 head escarole, chopped (or baby spinach)
• •1 cup acini di pepe or orzo

Instructions

1. 1Mix ground beef, Pecorino, breadcrumbs, egg, garlic, parsley, salt, and pepper. Roll into 1/2-inch meatballs (about 50). Refrigerate while you start the soup.
2. 2Heat olive oil in a large pot over medium. Cook onion, carrots, and celery 8 minutes until soft.
3. 3Pour in broth; bring to a simmer. Drop in meatballs; simmer 8 minutes.
4. 4Add pasta; cook 8 minutes more. Stir in escarole; cook 2-3 minutes until wilted.
5. 5Taste and adjust salt. Serve with extra Pecorino at the table.

Ingredients

• •6 large egg yolks
• •3/4 cup granulated sugar
• •1.5 cups mascarpone cheese, room temperature
• •1.5 cups heavy cream, cold
• •1.5 cups strong brewed espresso, cooled
• •3 tablespoons coffee liqueur or dark rum (optional)
• •2 (7-ounce) packages ladyfingers
• •Unsweetened cocoa powder, for dusting
• •Dark chocolate shavings (optional)

Instructions

1. 1Set up a double boiler. Whisk egg yolks and sugar in the top until pale, thick, and ribbon-like, 5-8 minutes. The mixture should reach 160°F to safely cook the eggs. Cool.
2. 2Whisk mascarpone gently into the cooled yolk mixture until smooth.
3. 3In a separate bowl, whip heavy cream to stiff peaks. Fold into mascarpone mixture in three additions.
4. 4Combine espresso and liqueur in a shallow dish. Working quickly, dip each ladyfinger for 1-2 seconds (no longer or they'll fall apart) and arrange in a single layer in a 9x13 dish.
5. 5Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
6. 6Cover and refrigerate at least 6 hours, ideally overnight. Before serving, dust generously with cocoa and shave chocolate over the top.

Ingredients

• •6 large eggs
• •1.5 cups granulated sugar
• •1 cup salted butter, melted and cooled
• •2 tablespoons anise extract (or 1 teaspoon if you prefer subtle)
• •1 teaspoon vanilla extract
• •3.5 cups all-purpose flour
• •4 teaspoons baking powder
• •1/4 teaspoon salt

Instructions

1. 1Preheat a pizzelle iron according to manufacturer instructions.
2. 2Beat eggs and sugar until thick and pale, about 3 minutes.
3. 3Beat in melted butter, anise extract, and vanilla.
4. 4Whisk flour, baking powder, and salt; fold into the wet batter. The batter should be thick but droppable.
5. 5Drop a heaping tablespoon of batter onto the center of each iron well. Close and bake 30-45 seconds depending on the iron.
6. 6Carefully lift cookies with a thin spatula; cool flat on a rack. They'll crisp as they cool. Store in an airtight tin.