Lunch Recipes

Spicy tomato sauce with garlic and chili. Ingredients 400 g (14 oz) penne pasta 2 tbsp extra virgin olive oil 2–3 cloves garlic, thinly sliced 1–2 dried red chili peppers, crushed (to taste) 400 g (14 oz) canned crushed tomatoes Salt, to taste Fresh parsley, chopped (optional) Instructions Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain. Prepare the s

Baked pasta with ragù, béchamel, and cheese. Ingredients For the ragù (meat sauce) 500 g (1 lb) ground beef (or beef & pork mix) 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 tbsp olive oil 400 g (14 oz) canned crushed tomatoes 2 tbsp tomato paste 100 ml (½ cup) dry red wine Salt and black pepper, to taste For the béchamel sauce 50 g (¼ cup) butter 50 g (⅓ cup) all-purpose flour 600 ml (2½ cups) whole milk Salt Pinch of nutmeg Other 250 g (

Pasta with eggs, pancetta, and Pecorino Romano. Ingredients 400 g (14 oz) spaghetti 150 g (5 oz) guanciale, diced (or pancetta) 4 large egg yolks 50 g (½ cup) Pecorino Romano cheese, finely grated Freshly ground black pepper Salt, for pasta water Instructions Cook the pasta:  Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining. Cook the guanciale:  While the past