Mince

lean ground beef (1 kg) • ground pork (1 kg) • Italian sausage (500 grams) • prosciutto (about 200 grams) • mortadella (about 200 grams) • onions • carrots • celery stalks • Olive oil • red wine (about 120 ml) • tomato purée (about 500 ml) • Sage •

paccheri pasta (250 g) • ricotta cheese (250 g) • grated Parmesan cheese • Salt, to taste • Nutmeg, to taste • Milk, • Extra virgin olive oil, • onion, finely chopped • garlic clove, minced • squid, cleaned and chopped • White wine, • Cherry tomatoes or tomato sauce, •

potato gnocchi (500 grams) • ground pork (1 kg) • grated Parmesan cheese (about 100 grams) • tomato paste • tomato purée (about 48-52 oz total) • white wine (about 120 ml) • small bunch fresh parsley • red onion (such as Tropea) • celery stalk • carrot • Olive oil, • Black pepper, •

ground chicken (300 g) • cream cheese (100 g) • egg • grated Parmesan cheese (30 g) • lemon • breadcrumbs (60 g) • small bunch fresh parsley • cooked ham (50 g) • salt • Breadcrumbs, as needed, for coating

ground beef (about 350 grams) • ground pork (about 250 grams) • large eggs (4 for omelets, 2 for the meatloaf mixture) • cooked ham (about 100 grams) • fresh spinach, cooked (about 500 grams) • shredded scamorza cheese (about 200 grams) • day-old bread (about 60 grams) • milk (about 50 ml) • grated Parmesan cheese • fresh parsley • fresh sage leaves • fresh rosemary •

small red onion, finely chopped • medium red bell pepper

penne (65 g) • figs (160 g) • garlic, finely minced • Butter • red onion, sliced • all-purpose flour • milk (100 ml) • gorgonzola (30 g) • Parmesan cheese • Salt and pepper

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

semolina flour (about 220 grams) • warm water (about 110 ml) • celery stalk • carrot • medium onion • pancetta (about 200 grams) • ground beef (about 300 grams) • ground pork loin (about 300 grams) • tomato purée • tube tomato paste • Salt, to taste • Black pepper, to taste •

rigatoni (120 g) • Parmesan cheese, • tomato sauce (200 ml) • White onion, • garlic clove • Extra-virgin olive oil • Salt • Basil • Black pepper • béchamel sauce (50 ml) • ground pork (100 g) • Parmesan cheese (50 g) •

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

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 •

tagliatelle or fettuccine pasta • ladles of hot broth or hot water • extra virgin olive oil • ground beef (about 250 grams) • ground pork (about 250 grams) • large onion, chopped, or 2 medium onions • chopped celery (about 80 grams) • white wine • Salt and black pepper, to taste

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 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)

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, •

ground beef (250 grams) • ground pork loin (250 grams) • fresh sausages • carrot • celery stalk • onion • dry white wine (about 60 ml) • bay leaves • Salt, to taste • Black pepper, to taste • extra virgin olive oil • durum wheat semolina flour (500 grams) •

zucchini blossoms (about 300 g) • cold water (about 300 ml) • cold beer (about 50 ml) • all-purpose flour (about 400 g) • grated Parmesan cheese (optional) • grated Pecorino cheese (optional) • Salt • Black pepper • medium zucchini, grated • small bunch fresh basil, torn by hand • garlic, finely minced • Peanut oil (for frying)

egg pappardelle (for 4 people) • Pecorino cheese, • FOR THE RAGÙ: • good Chianti wine • dried porcini mushrooms • tomato purée (bottled) • peeled tomatoes • tastasale sausage (or fresh Italian sausage) • ground pork (lean) • ground beef (lean) • veal (lean, ground or finely chopped) • chicken livers •

conchiglioni pasta (about 480 grams) • ground pork (about 500 grams) • ground veal (about 500 grams) • fresh shallots • small bunch fresh parsley • small bunch fresh basil • tomato purée • dry white wine (about 240 ml) • mozzarella balls • Extra virgin olive oil, • Breadcrumbs, • Bechamel sauce, •

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

all-purpose flour (about 60 grams) • Salt • water (180 ml) • small potato • Olive oil, salt, rosemary • avocado • Salt, lemon juice, black pepper • ground turkey (about 200 grams) • Lettuce, tomatoes, ketchup • Salt, olive oil, oregano

ground beef (500 grams) • ground pork (300 grams) • Italian sausage • tubes tomato paste • finely chopped tomatoes (250 grams) • celery stalks • carrots • large onion (or 2 small ones) • garlic clove • To taste: herbs (sage, bay leaf, rosemary) • mixed spices • To taste: salt •

whole wheat short pasta (about 140 grams) • medium yellow or white onion, finely chopped

fresh spinach or (1.1 lbs frozen spinach) (1 kg fresh or 500 grams frozen) • grated cheese (about 50 grams) • garlic, finely minced • mix of fresh herbs (rosemary, sage, oregano, thyme, basil, parsley, ginger) • egg • breadcrumbs • extra virgin olive oil • Salt and pepper, to taste

phyllo dough • melted butter (100 grams) • Parmesan cheese, • mixed ground pork and beef (400 grams) • red onion or green onion • green cabbage (100 grams) • red cabbage (100 grams) • garlic clove • Salt and pepper • Soy sauce

pasta conchiglioni (about 480 grams) • ground pork (about 350 grams) • carrot • celery stalk • onion • white wine (150 ml) • tomato purée (700 ml) • mozzarella cheese (about 200 grams) • grated cheese (about 50 grams) • Butter, salt, and pepper to taste

cannelloni (about 500 grams) • grated Parmesan cheese (about 50 grams) • pizzocherino cheese (about 250 grams) • butter (about 60 grams) • all-purpose flour (about 60 grams) • milk (about 750 ml) • Nutmeg, to taste • Salt, to taste • carrot • onion • celery stalk • garlic clove •

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) •

fresh scialatielli pasta (400 grams) • ground veal (300 grams)