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5. Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagne stand 10 to 15 minutes before serving.

bolognese sauce

MAKES ABOUT 3 QUARTS

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2 onions, cut into ¼-inch dice

3 stalks celery, cut into ¼-inch dice

3 carrots, peeled and cut into ¼-inch dice

2 pounds ground sirloin

2 pounds ground veal

1 quart whole milk

2 cups red wine

3½ cups homemade or low-sodium store-bought beef broth

1 cup tomato paste

1½ teaspoons coarse salt

¾ teaspoon freshly ground pepper

1. Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.

2. Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.

3. Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.

4. Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.

fettuccine with brussels sprout leaves, brown butter, and toasted walnuts

SERVES 6

To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

1 teaspoon coarse salt, plus more for cooking water

16 ounces fettuccine

½ cup (1 stick) plus 3 tablespoons unsalted butter

2 ounces walnuts

1 medium red onion, sliced into thin wedges

2 garlic cloves, minced

1 pound Brussels sprouts, leaves separated

¼ teaspoon freshly ground pepper

½ teaspoon finely chopped fresh sage

¼ teaspoon finely chopped fresh thyme

Freshly grated Parmesan cheese, for serving

1. Preheat the oven to 350°F. Bring a large saucepan of water to a boil; add salt. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.

2. Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place ½ cup butter in a small saucepan over medium-high heat. Cook until the butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.

3. Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and garlic, and cook until they start to soften, about 2 minutes. Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes. Add the pasta to the skillet, and drizzle with the brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.

angel-hair pasta with sautéed oysters and chorizo

SERVES 4

3 tablespoons extra-virgin olive oil

4 ounces dried, hot chorizo sausage, thinly sliced into rounds

¼ cup (½ stick) unsalted butter

2 tablespoons all-purpose flour

½ teaspoon paprika

¼ teaspoon freshly ground white pepper

Pinch of cayenne pepper

Coarse salt

2 tablespoons sherry

1¼ cups heavy cream

2 dozen shucked fresh oysters, plus 2/3 cup strained oyster liquor

8 ounces angel-hair pasta

¼ teaspoon finely grated orange zest

1. Bring a large pot of water to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, until crisp, about 3 minutes. Transfer to a plate lined with paper towels, and let drain. Wipe out pan.

2.