Heat the oil in a large saucepot and add the onions.
Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
Sauté a few moments more then add the ground beef and sausage meat.
Chop the meats thoroughly with a spoon to break them up into small pieces.
Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
Stir well and heat until the entire mixture is simmering and heated through.
Taste and add salt and pepper to taste.
Whisk eggs and cream together, then stir in the cheeses.
Season with salt and pepper.
Preheat oven to 375°F.
Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.
Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
Cover tightly with foil and bake for 1 hour.
Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale – trimmed, chopped, rinsed, drained
1 pinch cayenne pepper (optional)
Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish.
Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt.
Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed.
Add kale, a handful at a time.
Transfer browned sausage to soup. Bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta (bacon), porcini (champignons), garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned.
Add the red wine, let it evaporate, then add the tomatoes (écrasées) and the pepper flakes.
Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively (4 minutes).
Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.
Note: Ce plat est très bon réchauffé au four le lendemain.
Serves 4 to 6
3 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
1 onion, chopped
1/8 teaspoon red pepper flakes
1 bay leaf
1/2 pound Italian-style sausage, removed from the casing and crumbled
1/2 cup red wine
2 cups Beef Stock
2 1/2 cups Tomato Sauce
2 tablespoons chopped fresh basil
1 pound pasta – penne or rigatoni
3 cups milk
3 tablespoons sweet butter
3 tablespoons all-purpose flour
1/8 teaspoon nutmeg
1/2 cup grated Parmigiano Reggiano cheese
Bring the water to a boil in a large pot with or without the optional salt.
Pour the olive oil into a large saucepan set on high heat and cook the garlic, onion, red pepper flakes, and bay leaf until the garlic is sizzling, about 2 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 5 minutes, until the onions are soft.
Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.
Add the wine and cook until almost evaporated, stirring well, about 3 minutes.
Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, add the basil and stir well. Cover with the lid slightly ajar and simmer for 40 minutes, stirring every 10 minutes.
Cook the pasta in the boiling water according to package directions until just tender. When ready, drain well and put it in a large mixing bowl.
Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by combining the butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk, then pour it a little at a time into the warm roux, whisking over medium heat until the sauce thickens.
Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.
Place the pasta under the preheated broiler for 3 minutes or until the cheese starts to brown, then bake at 350 F for 10 minutes. Serve immediately.