Hi Reader,

Every cookbook has those recipes.
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You know the ones.
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The pages are stained with olive oil. The corners have curled from years of use. There's a splash of tomato sauce that survived three kitchen renovations and two half-hearted attempts at cleaning the page.
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Notes in the margins: More pepper. Double the sauce next time.​
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Those are the recipes that hold their spot.
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When I first started cooking, I was always chasing the next exciting thing. A cuisine I'd never tried. An ingredient I couldn't pronounce. A technique that promised to change my kitchen. Novelty was intoxicating.
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These days, the pages I turn to most are the stained ones.
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Marcella's Bolognese that quietly perfumes the house for hours. A proper amatriciana whose handful of ingredients somehow tastes impossibly complete. Lasagna with a stack of layers I'd defend to anyone. Tiramisu that reminds you why classics become classics in the first place.
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The older I get, the less impressed I am by a recipe that surprises me once.
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Give me the ones that hold up on the twentieth try.

The Classics Are Classic for a Reason

• Master a few instead of chasing hundreds. A handful of truly dependable recipes will get you further than a folder full of "someday" dishes.
• Respect simplicity. Italian cooking often works because it knows when to stop. A few excellent ingredients will outdo a long shopping list almost every time.
• Taste as you go. Great pasta sauces aren't built by timers alone. They're built one spoonful at a time.
• Cook enough for tomorrow. Bolognese, lasagna, and many pasta sauces are often better after a night in the refrigerator.
• Leave your own fingerprints, one small change at a time. A pinch more pepper. A little extra parsley. Your own small ritual. That's not disrespect. That's how a recipe becomes yours. The dishes I return to most are gathered here; try one this week.

WHAT'S INSIDE...

• ​Marcella Hazan’s Bolognese Sauce​
• ​Lemony Chicken Piccata Meatballs​
• ​Bucatini All’Amatriciana​
• ​Spicy Mushroom Lasagna​
• ​Pasta Alla Norcina​
• ​Traditional Italian Tiramisu​
• ​Gorgonzola & Walnut Linguine​

​Marcella Hazan’s Bolognese Sauce​

⭐⭐⭐⭐⭐ 4.79 from 316 votes

Marcella Hazan's Bolognese sauce is as authentic as can be. Simple, everyday ingredients—beef, onions, carrot, celery, milk, wine, and cheese—come together in a pot, simmering for hours, what can only be described as heaven on a plate.

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​Lemony Chicken Piccata Meatballs​

Tender, bite-sized chicken meatballs take a luxurious swim in a vibrant lemon-caper butter sauce. This is chicken piccata, reimagined and redonkulously delicious. Cue applause.

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​Bucatini All’Amatriciana​

⭐⭐⭐⭐⭐ 5 from 14 votes

Bucatini all'Amatriciana is a classic pasta dish with a sauce made from San Marzano tomatoes, guanciale (yup, you can use pancetta or bacon), black pepper, and chile peppers. Finish with lashings of pecorino Romano cheese. This version also calls for balsamic vinegar and white wine.

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​Spicy Mushroom Lasagna​

⭐⭐⭐⭐⭐ 4.86 from 14 votes

This spicy mushroom lasagna combines layers of mushrooms, creamy sauce, and tender pasta in spectacular fashion.

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​Pasta Alla Norcina​

Pasta alla Norcina—fresh ­sausage in a creamy, cheesy sauce tossed with pasta—is the kind of cozy cold-weather dish that keeps you feeling satiated and warm. The star of the meal is rich, moist, seasoned ­sausage, traditionally from the Italian region of Umbria.

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​Traditional Italian Tiramisu​

This authentic tiramisu is made with layers of ladyfingers that are dunked in spiked espresso, and a whipped mascarpone and egg mixture. It's light, creamy, and so very satisfying.

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​Gorgonzola & Walnut Linguine​

A fabulous simple starter packed full of flavour. A small portion is advised, as it’s so deliciously creamy, rich and tangy.

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