1 (10-ounce) box chopped frozen organic spinach
Salt and freshly ground black pepper
Freshly grated nutmeg
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons dried currants or chopped raisins
2 to 3 tablespoons toasted pine nuts
2 large cloves garlic, finely chopped
1/4 cup freshly shredded Parmigiano-Reggiano cheese
4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin
1/4 cup extra-virgin olive oil
1 carrot, finely chopped
1 onion, finely chopped
4 cloves garlic, thinly sliced
1 large fresh bay leaf
A few sprigs fresh rosemary, leaves removed and finely chopped
A few sprigs fresh sage, thinly sliced
1/4 cup tomato paste
1 cup dry white wine
2 cups chicken stock-in-a-box
1(28-ounce) large can San Marzano tomatoes
2 pounds hot or sweet Italian sausage or combination of both
1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
1 tablespoon butter
A generous handful fresh sweet basil leaves, torn or shredded
A small handful fresh flat-leaf parsley, finely chopped
1 large loaf ciabatta bread
2 tablespoons extra-virgin olive oil
4 portabella mushroom caps
1 onion, halved and sliced
2 cubanelle peppers, seeded and sliced
1 red chile pepper, thinly sliced
2 large cloves garlic, sliced
1/2 cup chicken stock or water
Salt and freshly ground black pepper
1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock)
12 ounces sharp provolone cheese, shredded
A small handful fresh flat-leaf parsley for garnish
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