Bolognese

pennoni pasta (500 grams) • homemade tomato sauce (2 liters) or 2 1/8 cups (1 liter) if using store-bought • lean ground veal (500 grams) • fresh pancetta (200 grams) • frozen peas (500 grams) • mozzarella cheese (400 grams) • dry white wine (about 60 ml) • onion • carrot • celery • basil leaves • chili pepper (optional) •

textured soy protein (about 80 grams; it will expand as it cooks) • large red onion, roughly chopped

For the lasagna: • béchamel sauce (about 400 grams) • meat ragù (about 400 grams) • fresh egg pasta (about 500 grams) • grated Parmesan cheese (about 100 grams) • butter (about 30 grams) • For the béchamel sauce: • all-purpose flour (about 80 grams) • butter (about 80 grams) • whole milk powder (about 1 liter) • salt (about 10 grams) • nutmeg •

For the Bolognese sauce: 1.1 lbs (500 grams) ground meat • wine • Diced carrot, celery, and onion for the soffritto • tomato sauce • Salt, black pepper, olive oil, and nutmeg • Homemade béchamel: 4 1/4 cups (1 liter) milk • all-purpose flour • margarine • Salt, black pepper, and nutmeg • Simple sauce for the cannelloni baking dish: • tomato sauce, a small piece of green onion, olive oil, salt, and pepper • lasagna noodles •

whole wheat flour (about 200 grams) • high-protein bread flour (about 765 grams, for long fermentation doughs) • water (about 560 grams) • salt (about 30 grams) • yeast (about 2 grams) • Pistachio pesto, • balls fresh mozzarella (about 3.5 ounces or 100 grams each) • Chopped pistachios, • Sliced mortadella, • Burrata cheese • Roughly chopped pistachios

small zucchini • Bolognese meat sauce • mozzarella cheese • Parmesan cheese, • Dried parsley, • an egg, beaten with 1 teaspoon heavy cream

ground meat (beef and Italian sausage) (300 grams) • tomato paste (130 ml) • onion • carrot • celery stalk • tomato purée (250 ml) • Vegetable broth, • lasagna noodles (500 grams) • béchamel sauce (300 grams) • grated Parmesan cheese (100 grams)

all-purpose flour (about 200 grams) • eggs • onions • ground beef (about 150 grams) • tomato • Salt • Pepper • Optional: basil, Parmesan cheese

ground beef (500 grams) • pork belly (250 grams, slab style) • medium carrots • celery stalk • medium onion • bay leaves • As needed, broth • As needed, nutmeg • dry white wine (about 2 fl oz or 60 ml) • (28 oz/800 grams) whole peeled tomatoes • whole milk (8 fl oz or 250 ml) • As needed, butter and a little olive oil

coarsely ground mixed beef and pork (about 400 grams) • total carrots, celery, and onion (about 150 grams) • Extra virgin olive oil, • double-concentrated tomato paste • water or broth (about 240 ml) • white or red wine (about 240 ml)

extra-virgin olive oil • ground beef (150 grams) • ground pork (250 grams) • diced pancetta (250 grams), finely chopped with a knife • tomato purée (450 grams) plus a few tablespoons tomato paste • finely chopped onion (80 grams) • finely chopped celery (80 grams) • finely chopped carrot (80 grams) • red wine • ladles hot beef broth • whole milk • Salt and pepper, to taste

ground beef (500 grams) • uncooked pancetta (200 grams) • large onion • carrot • milk (500 ml) • all-purpose flour (50 grams) • nutmeg • paprika • tomato purée (600 ml) • dry white wine (about 60 ml) • About 7 ounces dry or oven-ready lasagna noodles (200 grams) • rosemary •

Testaroli pasta (about 350 grams) • mixed ground meat (about 400 grams) • soffritto (finely chopped onion, celery, garlic, and carrot) • sugar

potato gnocchi (800 grams) • ground pork (500 grams) • ground veal (500 grams) • spicy fresh sausages • tomato purée • tomato paste • bell peppers • large red onion (such as Tropea) • carrot • celery stalk • Olive oil, • small bunch fresh parsley •

ground veal (500 g) • ground pork (250 g) • pancetta (150 g) • carrot • yellow onion • celery stalk • white wine (about 120 ml) • tomato paste (40 g) • whole milk (about 250 ml, or a little more if needed)

carrot • tomato sauce (about 500 grams) • red onion • cherry tomatoes • mixed ground pork and beef (about 500 grams) • white wine (about 120 ml) • basil leaves • Salt, pepper, olive oil

ground beef (500 grams) • pork pancetta (250 grams) • tomato paste • carrots (80 grams) • onions (100 grams) • celery (80 grams) • extra virgin olive oil (30 grams) • unsalted butter (25 grams) • beef broth (200 ml) • dry white wine (200 ml) • whole milk (125 ml) • Salt and pepper, to taste •

dry lasagna noodles (250 g) • grated Parmesan cheese (50 g) • béchamel sauce (500 ml) • For the meat sauce (ragù) • carrot • onion • celery stalk • garlic cloves • ground beef (300 g) • ground pork (150 g) • Italian sausage (150 g) • Olive oil, •

finely chopped prosciutto (about 100 grams) • finely chopped celery (about 60 grams) • onion, chopped (about 100 grams) • extra virgin olive oil (about 20 grams) • finely chopped carrot (about 80 grams) • butter (about 20 grams) • ground meat (beef and pork, or just beef) (about 350 grams) • white or red wine (about 50 ml) • tomato purée (about 300 grams) • hot water (about 60 grams) • Parsley • salt •

tomato purée (about 300 grams) • ground beef (about 300 grams) • carrots, finely chopped (about 50 grams) • celery, finely chopped (about 50 grams) • yellow onions, finely chopped (about 50 grams) • Salt, to taste • Black pepper, to taste • red wine (about 100 grams) • pancetta, chopped (about 150 grams) • Vegetable broth, • extra virgin olive oil

For the béchamel sauce • milk (1 liter) • butter (80 grams) • all-purpose flour (80 grams) • Nutmeg, salt, and pepper • lasagna noodles (about 1.1 pounds or 500 grams) • For the Bolognese sauce • mixed ground meat (500 grams) • Mixed soffritto (onion, celery, carrot) • White wine • small pork rib, cut in half, to add flavor to the sauce • tomato sauce (2 liters) •

Bolognese sauce (about 250 grams, prepared and frozen) • béchamel sauce (about 150 grams) • sedani pasta or your favorite pasta (about 300 grams) • grated Parmesan cheese (about 50 grams)

all-purpose flour (about 500 grams) • eggs • water • drizzle of olive oil • salt • milk (500 ml) • nutmeg • butter (about 40 grams) • all-purpose flour (about 40 grams) • Salt, to taste • tomato purée (about 1 kg) • mixed ground meat (about 800 grams) •

For the pasta • all-purpose flour (about 300 grams) • large eggs • For the ragù • fresh pancetta, finely chopped (about 200 grams) • ground pork (I use pork loin) (about 300 grams) • ground beef, not too lean (about 300 grams) • Salt, to taste • Black pepper, to taste • celery stalk • onion • tomato purée (about 700 grams) •