Risotto is one of those Italian dishes that’s simply unmatched in texture and flavor. It’s all in the art of cooking it, and this Pea Risotto does not disappoint. Creamy arborio rice meets sweet peas for a fresh take on the classic dish. Not only is this recipe is one of my favorites, but it’s such a beautiful way to highlight seasonal produce. And you’re in luck! I’m giving you all my tips to make it perfectly tender.

Arborio rice is slowly cooked with warm broth until silky and tender, then finished with fresh peas and a generous shower of Parmesan for a savory and satisfying meal. Impressive and surprisingly easy to make, this Pea Risotto is elegant enough for entertaining, yet simple enough for a cozy weeknight dinner with family.

If you like this decadent one pot dish, try these other hearty favorites. This Pumpkin Risotto is another seasonal spin on the traditional, and we love this cozy Lemon Chicken Orzo Pasta.

Why You’ll Love This Recipe

• Fresh, vibrant flavor from sweet peas: Peas are naturally sweet and fresh in flavor, and have an earthy, “green” taste that pairs nicely with rich cheese and butter.
• Perfect side or main dish: This is hearty enough to be a vegetarian main, or a side dish served with a simple protein.
• Great for spring gatherings: Nothing says “spring has sprung” more than fresh peas. This recipe is the perfect way to celebrate the season.

What Is Risotto?

Risotto is a rich and creamy traditional Northern Italian rice dish made by slowly adding warm broth, wine, onion, butter, and Parmesan cheese to extra starchy, short-grain rice – usually Arborio or Carnaroli.

During cooking, stirring releases the rices’s natural starches, creating a creamy, decadent texture. Risotto should be slightly loose and silky — not dry or stiff.

Jenn’s Tip: Stir the risotto frequently as it cooks so the rice releases its natural starches and becomes creamy. Once the rice is tender, remove from the heat and vigorously stir in the butter and Parmesan cheese for a creamy finish.

Ingredients

• Arborio Rice: High in starch, this rice gives risotto its signature creamy texture. It’s an essential ingredient for the dish.
• Vegetable Stock: Either store-bought or homemade works well, the key is to add this gradually, by the ladleful. Don’t rush the process.
• Peas: Sweet in taste and a pop of color to give this dish an earthy, fresh flavor.
• Shallot & Garlic: Aromatics to flavor the risotto.
• White Wine: Tangy and bright, use something dry and acidic to balance out the richness from the cheese and butter.
• Butter: Use unsalted to control how salty the dish is.
• Olive oil: Use extra virgin olive oil to sauté the shallot and garlic and build the flavorful base of the risotto.
• Parmesan Cheese: Sharp and nutty, freshly grate your own.
• Chives: A subtle onion flavor and nice added color.
• Mint: The perfect fresh herb to pair beautifully with peas.
• Lemon Zest: For brightness.
• Salt & Pepper: Seasoning is always essential.

Substitutions

• Arborio rice is essential for the signature creamy texture. If you can’t find arborio, other high-starch rices like Carnaroli or Vialone Nano would work.
• Frozen peas work beautifully and are convenient. Fresh are lovely if you have them, but not a must.
• Substitute wine with extra broth if you’d like to skip the alcohol all together. Add a splash of lemon juice for extra brightness and depth of flavor, too.
• Pecorino Romano can replace Parmesan for sharper, tangier flavor.

How To Make Pea Risotto

1. In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
2. In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.

3. Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.

4. Pour in the white wine and cook, stirring, until it is fully absorbed.
5. Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.

6. After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
7. Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.

8. Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
9. If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
10. Spoon into bowls, garnish with the remaining chives, and serve immediately.

Storage

If you have leftovers, store them in the fridge for up to 3 days in airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so it will need it to bring it back to a smooth, creamy consistency.

We don’t recommend freezing risotto, as thawing will change the texture.

Variations

• Add crispy pancetta. Salty and crunchy, this would be a delicious addition.
• Stir in mascarpone for extra creaminess. To make it next-level indulgent.
• Add asparagus pieces. For even more spring freshness and flavor. Simply saute or blanch, then stir in at the end of cooking.
• Make vegan by skipping cheese and butter. Omit either or both, if preferred.

Frequently Asked Questions

More Decadent Italian Recipes

• Creamy Lobster Pasta
• Sunday Sauce
• Ricotta and Spinach Gnocchi
• Creamy Smoked Salmon Pasta

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Pea Risotto

This delicious Pea Risotto is the perfect balance of creamy comfort and bright flavor, and a fresh spring version of the creamy arborio rice dish. It's a restaurant-quality main that will impress the whole family.

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword arborio rice risotto, italian pea risotto, pea risotto, spring risotto, vegetarian risotto

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 576kcal

Equipment

• medium saucepan
• large skillet
• microplane or fine grater for Parmesean and lemon zest

Ingredients

• 1 ½ cups Arborio rice
• 6 cups warm vegetable stock plus more as needed
• 1 cup frozen peas
• 1 shallot finely minced
• 1 garlic clove minced
• ½ cup dry white wine
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter divided
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh chives divided
• 1 ½ teaspoons finely chopped fresh mint
• 1 teaspoon lemon zest
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

• In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
• In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.
• Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.
• Pour in the white wine and cook, stirring, until it is fully absorbed.
• Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.
• After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
• Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.
• Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
• If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
• Spoon into bowls, garnish with the remaining chives, and serve immediately.

Notes

Storage:

• If you have leftovers, store them in the fridge for up to 3 days in an airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so you will need to bring it back to a smooth, creamy consistency.
• We don’t recommend freezing, as thawing will change the texture.

Expert Tips:

• Keep broth warm. Keep it at a low simmer so it’s warm each time it’s added. This will ensure the rice cooks properly and evenly, so the risotto has the right texture. Adding cold broth can shock the rice, preventing it from releasing all of that beautiful starch.
• Stir frequently but gently. This will help to release the starch for that creamy texture, while maintaining the integrity of the grains. Stirring too aggressively could break them.
• Do not rush the cooking process. This is key. Risotto is a labor of love that’s worth every minute. Slowly add the liquid one ladle at a time, and wait until it’s mostly absorbed before adding more. This is essential for creating that luscious, silky texture.
• Risotto should flow slowly when plated. The end result should be creamy and thick, but slightly loose. You don’t want a heavy, dense serving of risotto.
• Serve immediately for the best texture. Risotto is best served hot and fresh, straight from the stove, when it’s the creamiest and silkiest.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 72g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1717mg | Potassium: 213mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 4mg

The post Pea Risotto appeared first on Italy In Your Kitchen.

I love finding ways to serve salmon in an interesting way. It’s tender and buttery, so it felt like the perfect fit for piccata. Salmon Piccata is a savory seafood twist on the classic Italian piccata – lighter than chicken but just as flavorful. It comes together so quickly (30 minutes!), making it the perfect meal for weeknight dinners, dinner parties, or date night at home.

Salmon Piccata is made with tender, pan-seared salmon that gets topped with a silky lemon butter caper sauce that’s fresh, briny, and perfectly balanced. It’s next-level delicious and pairs beautifully with pasta, rice or vegetables, making it the ideal dinner for the whole family.

If you like this bright and flavorful dish, try these other lemony recipes. These Chicken Piccata Meatballs are a delicious spin on a classic, and we love this easy Spaghetti With Lemon Cream Sauce.

Why You’ll Love This Recipe

• Quick and easy: With just a handful of ingredients and a quick cooking method, this comes together fast and can be ready in 25–30 minutes. This is dinner you can get on the table, fast.
• Big flavor from simple ingredients: Good quality salmon is paired with a savory butter sauce and tangy, briny capers for an easy meal that has big flavor payoff.
• Light yet satisfying: This recipe is low-carb and won’t weigh you down, and the big, bold flavors make the dish unbelievably satisfying. Plus, because salmon is naturally high in protein, it fills you up without feeling heavy. 

What is Piccata?

Piccata is a traditional Italian cooking preparation where thinly pounded meat, typically veal or chicken, is dredged in flour, sauteed, and served in a bright, tangy sauce made with lemon juice, butter and capers.

Salmon Piccata is a flavorful seafood version that provides a rich, flaky base that pairs beautifully with the signature, bright sauce.

Ingredients

• Salmon: Buttery, tender and flaky, use center-cut fillets with skin on or off. Both will get that crisp, pan-sear.
• Salt & Pepper: Don’t be afraid to season generously.
• Olive Oil: This will give the salmon a nice sear.
• Shallot: Provides a nice aromatic flavor.
• White Wine: For the sauce, use something dry, bright and acidic.
• Chicken Broth: Store-bought or homemade works.
• Lemon Juice: Bright, tangy, and a signature flavor to piccata.
• Capers: Briny, bold pops of flavor – there’s really nothing like these. They’re another signature ingredient for classic piccata.
• Butter: To finish the rich, glossy sauce. Use unsalted, as the capers can be quite salty.
• Parsley: A final pop of color, and a bright and citrusy finish. Fresh is a must!

How To Make Salmon Piccata

1. Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.

3. Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.

4. Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.

5. Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.

6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.

7. Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3 to 5 minutes to slightly reduce.

8. Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.

9. Stir in the chopped parsley.

10. Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

What To Serve With Salmon Piccata

Salmon Picatta is perfectly light and flavorful, and pairs beautifully with our favorite ideas here,

• Angel hair pasta: Tender and light, this will bulk up the dish.
• Roasted asparagus: Simple and colorful.
• Steamed green beans: Another quick and easy side.
• Arugula salad: Peppery and sharp, a nice flavor pairing to the bright sauce.
• Rice pilaf: To soak up that rich, buttery lemon sauce.

Storage

You can store salmon piccata leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Variations

• Add cherry tomatoes. For a pop of color and fresh flavor.
• Add a splash of cream. Not necessarily traditional, but this will make the sauce extra rich and decadent.
• Make it dairy-free. If you’d like to skip the butter and make this dish completely dairy-free, simply build the sauce with olive oil.
• Swap salmon for trout or cod. Try a flaky, meaty white fish for a slightly different flavor profile.

Frequently Asked Questions

More Delicious Seafood Recipes

• Creamy Smoked Salmon Pasta
• Seafood Linguine
• Spicy Shrimp Pasta
• Creamy Lobster Pasta

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Salmon Piccata

This bright and buttery Salmon Piccata is an easy and flavorful twist on the classic Italian recipe, perfect for elegant weekend entertaining or a flavorful weeknight meal that comes together effortlessly.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 389kcal

Ingredients

• 4 salmon fillets 6 ounces each, skin on
• 1 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Tablespoons extra virgin olive oil
• 1 small shallot finely minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3 Tablespoons freshly squeezed lemon juice about 1 large lemon
• 2 Tablespoons capers drained and lightly rinsed
• 2 Tablespoons unsalted butter
• 2 Tablespoons finely chopped fresh flat-leaf parsley

Instructions

• Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.
• Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.
• Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.
• Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.
• Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3-5 minutes to slightly reduce.
• Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.
• Stir in the chopped parsley.
• Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Nutrition

Calories: 389kcal | Carbohydrates: 3g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 880mg | Potassium: 910mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg

The post Salmon Piccata appeared first on Italy In Your Kitchen.

Every time I make Chicken Saltimbocca, I’m reminded why we love it so much. It’s just that good. Saltimbocca literally translates to “jumps in the mouth” which is reason enough to make this flavorful Italian main, but just one bite clearly explains why. Made with tender chicken cutlets layered with crispy, salty prosciutto and fresh sage, this traditional dish is a favorite for good reason.

This Chicken Saltimbocca is finished with a rich and decadent buttery white wine pan sauce that’s bright, savory, and incredibly flavorful. Truly, once it hits the plate you won’t be able to get enough. This dish pairs beautifully with pasta, potatoes, roasted vegetables or simple greens, making it perfect to serve for dinner parties, date night, or an elevated weeknight meal.

If you like this flavor-packed chicken recipe, try these other simple, satisfying ideas. We love these Italian Chicken Cutlets for any occasion, and these Chicken Piccata Meatballs for a tasty twist on tradition.

Why You’ll Love This Recipe

• Restaurant-quality at home: This dish is easy enough to make at home, and it tastes like restaurant quality, without the hassle or price tag. No need to go out for great Italian food.
• Ready in about 30 minutes: With just a few, simple steps, this comes together quickly. You can make this fast, hassle-free.
• Simple ingredients: This recipe calls for simple, good quality ingredients you’re familiar with. They’re easy to shop for and cook with, and turn into a flavor-packed dish the whole family loves.

What is Chicken Saltimbocca?

Chicken saltimbocca is inspired by the classic Roman dish, traditionally made with veal. This version features thinly pounded chicken cutlets, pan-seared until crispy, and topped with salty prosciutto and fresh sage leaves. They get finished in a rich and savory wine-butter sauce.

Both veal and chicken are delicious in this dish, but we find that chicken can be a bit more accessible, family-friendly variation.

Ingredients

• Chicken: Thinly pounded, for even cooking and the best results.
• Prosciutto: Crispy and salty, an essential layer for saltimbocca.
• Sage: Use fresh leaves. A signature ingredient for this dish.
• All-Purpose Flour: To dredge the chicken and achieve that crispy coating.
• Butter: For searing the chicken and added richness.
• Olive Oil: Use a good quality extra virgin olive oil.
• White Wine: Use something bright and crisp you’d like to drink. This will deglaze the pan and build the rich, savory sauce.
• Salt & Pepper: Season generously, always.

How To Make Chicken Saltimbocca

1. Pound the chicken cutlets evenly to about ¼-inch-thick. Season lightly on both sides with salt and black pepper.

2. Lay one slice of prosciutto over each cutlet and press firmly so it adheres.

3. Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.

4. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.

5. Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.

6. Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.

7. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.

8. Swirl in the remaining 1 tablespoon butter until the sauce is glossy.

9. Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.

Substitutions and Variations

• Prosciutto adds saltiness and crisp texture: Thin, delicate ribbons are ideal, as they crisp up perfectly. Avoid using overly thick slices – they won’t crisp as well and could have a tough texture.
• Use dry white wine: Something crisp, bright and acidic, like a Pinot Grigio or Sauvignon Blanc will create the best flavored sauce and balances out the rich butter
• Fresh sage is essential: This dish is made with so few ingredients, it’s important to include all of them. Fresh sage is a key ingredient here for authentic flavor – a dash of dried will not do it.
• Substitute additional broth: If you decide to skip the wine, create the sauce with more broth plus a splash of fresh lemon juice for a touch of acidity.
• Add capers for brightness: This dish is simple and perfect as is, but the addition of bright, tangy capers is delicious and compliments the butter-wine sauce nicely.
• Add cream for a richer sauce: A splash of heavy cream takes the rich sauce to an indulgent level. It’s creamy and luxurious and a bit different than the classic.
• Make dairy-free by using only olive oil: You can easily make this a dairy-free recipe by omitting the butter. Simply use all olive oil as your fat for an equally delicious version.
• Try pork cutlets instead of chicken: Thinly pounded pork cutlets are a tasty variation on this dish. Lean and flavorful, they’re a delicious and easily accessibly (and affordable) substitute if you’re looking to change it up from time to time.

What To Serve With Chicken Saltimbocca

Chicken Saltimbocca is a satisfying main dish. Serve it alongside some of our favorite sides for a well-rounded, delicious meal.

• Angel hair pasta or spaghetti: Tender, chewy pasta is always a great with sauce chicken.
• Mashed potatoes: Smooth and creamy, another perfect pairing with the tender chicken.
• Lemon risotto: Rich and flavorful, for an irresistible dinner.
• Sautéed spinach or roasted asparagus: Simple and complimentary to round out the richness of the chicken saltimbocca.
• Crusty Italian bread: To soak up all of that delicious, buttery sauce.

Storage

Chicken Saltimbocca is best enjoyed right after cooking, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.

You can freeze leftovers in an airtight container for up to 2 months, although the texture might change slightly. Thaw in the fridge overnight before you’re ready to serve again, and warm on the stovetop with a splash of stock to bring the sauce back together.

Frequently Asked Questions

More Easy Italian Recipes

• Italian Chicken Cutlets
• Sunday Sauce
• Slow Cooker Osso Bucco
• Italian Lemon Ricotta Cake

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Chicken Saltimbocca

This Chicken Saltimbocca is a simple, yet elegant Italian dish that comes together in less than 30 minutes, for a rich and satisfying chicken dinner that's perfect for weeknights or entertaining.

Course Main Course

Cuisine Italian

Keyword 30 minute meals, italian chicken recipe, prosciutto chicken, weeknight italian dinner

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 461kcal

Equipment

• large skillet

Ingredients

• 4 thin chicken cutlets pounded to ¼-inch thickness
• 4 thin slices prosciutto
• 10-12 fresh sage leaves
• ¼ cup all-purpose flour for light dredging
• 3-4 tablespoons olive oil
• 3 tablespoons unsalted butter divided
• 3/4 cup dry white wine such as Pinot Grigio
• kosher salt, to season
• freshly cracked black pepper, to season

Instructions

• Pound the chicken cutlets evenly to about ¼-inch thick. Season lightly on both sides with salt and black pepper (the prosciutto adds saltiness).
• Lay one slice of prosciutto over each cutlet and press firmly so it adheres.
• Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.
• Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.
• Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.
• Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced and the sauce has lightly thickened.
• Swirl in the remaining 1 tablespoon butter until the sauce is glossy.
• Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.

Video

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Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.

Tips:

• Pound chicken evenly: Don’t skip this step, it’s worth it for quick and even cooking, and will yield the best texture.
• Do not overcook: Thin cutlets cook fast, so don’t walk away from the pan. You don’t want overcooked, dried out or rubbery chicken.
• Let prosciutto crisp slightly: Prosciutto has wonderful flavor that’s only enhanced once it’s crisped up. It’s a nice bite with the tender chicken,.
• Deglaze thoroughly: Be sure to scrape up all of those delicious browned bits at the bottom of the pan once the wine is added for maximum flavor in the sauce.
• Use a stainless steel pan: These conduct the best heat evenly, so using this type of pan will ensure the chicken is nice and browned.

Nutrition

Calories: 461kcal | Carbohydrates: 7g | Protein: 38g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 254mg | Potassium: 688mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

The post Chicken Saltimbocca appeared first on Italy In Your Kitchen.

Meatloaf is one of my kid’s favorite dinners. I love making this Italian Meatloaf Recipe on a Sunday night and then enjoying the leftovers throughout the rest of the week (they get even better with flavor!).

This is a twist on our family’s classic meatloaf recipe with some Italian ingredients. My secret to the best texture is adding ricotta cheese. It gives moisture to every bite so it melts-in-your-mouth and is never dry. I also add classic spices, mozzarella cheese, and marinara sauce (of course) for the best Italian flavors every time.

Serve with a simple salad like my Peach and Burrata Salad for a meal everyone will be wanted seconds of!

Why You’ll Love this Recipe

• A family favorite comfort food. This will be a recipe that’s on repeat. My husband and kids love it for it’s rich flavors, marinara sauce, and gooey mozzarella cheese.
• Easy to make with minimal prep time. It only takes 15 minutes to mix and shape this meatloaf before the oven does the cooking for you.
• Even better as leftovers. The flavors get better with time, so try a slice on a sandwich or just heat it up for a delicious lunch the next day!

Jenn’s Tip: When it comes to the base of the meatloaf, I like to use a mixture of ground beef, pork, and veal similar to my famous meatballs to add a lot of flavor.

Ingredients

• Meatloaf mix: I like a combination of beef, pork, and veal. It makes for more flavor and a tender, moist bite every time.
• Italian-style breadcrumbs: Helps to hold the meat mixture together and also adds nice herby flavor.
• Whole-milk ricotta cheese: My secret ingredient to keep the Italian meatloaf moist and not dry.
• Freshly grated Parmesan cheese: Adds saltiness and sharp cheese flavor.
• Large eggs: Binds the meatloaf together.
• Onion: Gives that sweet veggie flavor that pairs so nicely with the ground meats.
• Garlic: Necessary for Italian meatloaf to infuse the flavors.
• Dried oregano: Adds warm herbal notes.
• Dried basil: Gives that classic Italian herb flavor to every bite.
• Marinara sauce: Adds rich tomato goodness that is delicious in Italian food.
• Shredded mozzarella cheese: Optional, but highly recommended for gooey goodness.
• Fresh parsley or basil: A fresh herb is ideal for adding a punch of delicious flavor at the end.

How to Make Italian Meatloaf Recipe

1. Preheat the oven to 375°F.
2. Lightly brush or spray a baking dish with olive oil.
3. Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
4. Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.

5. Gently mix with your hands just until combined. Do not overmix.
6. Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
7. Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.

8. Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
9. Remove from the oven and sprinkle the mozzarella evenly over the top.
10. Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
11. Let rest for 10–15 minutes before slicing.
12. Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.

Expert Tips

• Finely dice the onion so it cooks fully and blends into the meatloaf without leaving chunks. This keeps the texture tender and cohesive.
• Avoid over-mixing the ground beef mixture. Combine the ingredients gently and stop as soon as the ingredients are combined. Over-mixing can make the meatloaf dense instead of soft and sliceable.
• Let the meatloaf rest for 10 minutes after baking, so it slices cleanly and holds together.
• Add the mozzarella at the end of cooking. The mozzarella should be added only during the last 10 minutes of baking so it melts without overcooking.
• When it comes to adding a side to the meatloaf, it pairs best with roasted vegetables, greens, mashed potatoes, or polenta.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.

You can easily freeze the meatloaf as well. I like to slice it and then freeze individual slices for easy reheating on a busy weeknight. Freeze for up to 2 months.

When it comes to making this meatloaf in advance, it’s the perfect recipe to do so. Meal prep over the weekend to eat throughout the week.

FAQs

More Easy Italian Recipes

• Pork Milanese Recipe
• Steak Pizzaiola Recipe
• Italian Chicken Gnocchi Soup
• Bolognese Pasta Bake

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Italian Meatloaf Recipe

This Italian meatloaf recipe is a simple, comforting dinner that’s super easy to make in about an hour of time. Made with a classic ground beef meatloaf base, I add ricotta for moisture and finish with marinara. It's an easy make ahead recipe that is a true favorite in our family.

Course Main Course

Cuisine Italian

Keyword italian meatloaf, italian meatloaf with ricotta, itlian-style meatloaf, meatloaf with marinara

Prep Time 15 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 526kcal

Equipment

• Large mixing bowl
• Baking dish

Ingredients

• 2 pounds meatloaf mix beef, pork, and veal
• Olive oil or cooking spray for greasing the baking dish
• 1 cup Italian-style breadcrumbs
• 1 cup whole-milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs lightly beaten
• 3/4 cup finely minced yellow onion
• 3 to 4 cloves garlic minced
• 1 Teaspoon dried oregano
• 1 Teaspoon dried basil
• 1 Teaspoon kosher salt
• 1/2 Teaspoon black pepper
• 1/2 cup marinara sauce
• 1 cup Shredded mozzarella cheese
• Fresh parsley or basil for finishing

Instructions

• Preheat the oven to 375°F.
• Lightly brush or spray a baking dish with olive oil.
• Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
• Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.
• Gently mix with your hands just until combined. Do not overmix.
• Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
• Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.
• Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
• Remove from the oven and sprinkle the mozzarella evenly over the top.
• Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
• Let rest for 10–15 minutes before slicing.
• Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Tips:

• Finely mince the onion so it cooks fully and blends into the meatloaf without leaving chunks. This keeps the texture tender and cohesive.
• Mix gently and stop as soon as the ingredients are combined. Overmixing can make the meatloaf dense instead of soft and sliceable.
• Let the meatloaf rest for 10 minutes after baking, so it slices cleanly and holds together.
• The mozzarella should be added only during the last 10 minutes of baking so it melts without overcooking.

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.

You can easily freeze the meatloaf as well. I like to slice it and then freeze individual slices for easy reheating on a busy weeknight. Freeze for up to 2 months.

When it comes to making this meatloaf in advance, it’s the perfect recipe to do so. Meal prep over the weekend to eat throughout the week.

Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 19g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 1241mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 5mg

The post Italian Meatloaf Recipe appeared first on Italy In Your Kitchen.

My family has been making an Italian Easter Pie for the spring holiday as long as I can remember. Inspired by the authentic recipe from Naples and Southern Italy, it’s made with whole-milk ricotta, eggs, thinly sliced cured meats baked in a pie crust until it’s light yet creamy in texture.

Serve it with a couple of sides like my Peach Burrata Salad or Peach Caprese Salad for an impressive meal for your family and friends.

Why You’ll Love this Recipe

• Lighter version of pizza rustica. My version has less meat and cheese for a more elegant, weekend-friendly dish that can be served warm or at room temperature.
• A classic holiday recipe. It’s a tried-and-true traditional Italian recipe that my family has been making for years.
• Easy to make in advance. This is really the perfect entertaining recipe that completes any holiday menu. Plus, it’s stress free since you can make it the day before with no worry. Serve warm or room temperature and it’s so delicious.

What is Italian Easter Pie?

It’s also known as Pizza Rustica, Pizzagaina, or Pizza Chiena. This is a traditional Italian savory pie recipe filled with eggs, cheeses (like parmesan or ricotta), and meats like (salami, prosciutto, or ham). Baked in a pie crust, it’s a classic recipe for the Easter holiday used to break the Lenten fast.

Ingredients

• Store-bought pie crust: The base of the pizza rustica. You can also make a homemade pie crust.
• Whole-milk ricotta cheese: Adds richness and creamy texture to the Easter pie.
• Large eggs: The base of the custard for the pizza rustica.
• Egg yolk: I add additional egg yolks for richness.
• Freshly grated Parmesan cheese: Nice salty and cheesy flavor.
• Prosciutto: Adds smokiness as well as salt.
• Mortadella: Similar to bologna just the Italian version. Adds richness to the filling.
• Fresh buffalo mozzarella: Rich and creamy to compliment the ricotta.
• Fresh parsley: A hint of fresh herby flavor at the end.

How to Make Italian Easter Pie

1. Preheat the oven to 375°F.
2. Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
3. Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.

4. In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
5. Add the ricotta to the egg mixture and gently fold until just combined and smooth.
6. Gently fold in the prosciutto, mortadella, buffalo mozzarella, parmesan, and parsley, until evenly distributed.

7. Pour the filling into the pre-baked crust and smooth the top.

8. Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
9. Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.

Expert Tips

• Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
• Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
• Don’t over-mix the filling. Gently fold all of the ingredients together to keep the filling soft and delicate.
• Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools into the perfect creamy custard.
• Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through. It’s also delicious served room temperature or chilled.

You could freeze this Italian Easter Pie, but we can’t promise that when it thaws it will have the same texture.

FAQs

More Delicious Italian Recipes

• Slow Cooker Osso Bucco
• Slow Cooker Lasagna Soup
• Smoked Salmon Pasta
• Bolognese Pasta Bake

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Italian Easter Pie (Pizza Rustica)

This Italian Easter Pie also called pizzagania or pizza rustica is a classic recipe for the Easter holiday. It's a rich and decadent egg custard mixed with cheeses and cured meats baked in a flaky pie crust. A simple make-ahead brunch recipe that will be the showstopper of the table.

Course Breakfast, brunch, Main Course

Cuisine Italian

Keyword easter ricotta pie, italian easter brunch, italian easter recipe, pizza rustica, savory italian pie

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 393kcal

Equipment

• 9-inch pie dish

Ingredients

• 1 store-bought pie crust
• 1 1/2 cups whole-milk ricotta cheese
• 3 large eggs
• 1 large egg yolk
• 2 Tablespoons freshly grated Parmesan cheese
• 2 ounces prosciutto chopped
• 2 ounces mortadella finely diced
• 3 ounces fresh buffalo mozzarella diced
• 2 Tablespoons fresh parsley finely chopped
• 1/8 teaspoon kosher salt
• freshly ground black pepper

Instructions

• Preheat the oven to 375°F.
• Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
• Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.
• In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
• Add the ricotta to the egg mixture and gently fold until just combined and smooth.
• Gently fold in the prosciutto, mortadella, buffalo mozzarella, Parmesan, and parsley, until evenly distributed.
• Pour the filling into the pre-baked crust and smooth the top.
• Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
• Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Tips: 

• Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
• Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
• Don’t over-mix the filling. Gently folding everything together, rather than over-mixing, keeps the filling soft and delicate.
• Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools and into the perfect creamy custard filling.
• Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.

Storage: 

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through. It’s also delicious served room temperature or chilled.

You could freeze this Italian Easter Pie but we can’t promise that when it thaws it will have the same nice custardy texture.

 

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 17g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 661mg | Potassium: 179mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 985IU | Vitamin C: 2mg | Calcium: 490mg | Iron: 2mg

The post Italian Easter Pie (Pizza Rustica) appeared first on Italy In Your Kitchen.

My family’s Sunday sauce traces back to my great-grandmother, who immigrated from Abruzzo in southern Italy. I grew up hearing stories about her and how this sauce became a family recipe, but I truly came to know it through Sundays spent in my grandmother’s kitchen, where a big pot of sauce quietly simmered on the stove all day long. People came and went, dipping bread straight into the pot, tasting the sauce, pulling up a chair, and staying awhile. It wasn’t an everyday meal. It was the kind of slow Sunday sauce you planned the whole day around.

I grew up watching my mom and my grandmother make this exact sauce, and now I make it the same way in my own kitchen for my family– with Sundays still centered around a pot quietly simmering on the stove.

Her version was simple and very meat-forward: no onion, no herbs—just meat, garlic, tomatoes, and time. That foundation is still what defines this sauce. Today, I keep the spirit of her recipe but use dry red wine, cook the tomato paste in butter and olive oil to deepen the flavor, and let everything simmer low and slow until the meat is tender and falling off the bone.

Why You’ll Love This Sunday Sauce Recipe

• A recipe passed down through four generations. This Sunday sauce recipe originated with my great-grandmother, who came from Abruzzo, Italy, and was passed down through my grandmother and my mom before landing in my kitchen.
• Meat-forward comfort food. Bone-in beef short ribs and country-style pork ribs slowly braise in the sauce, giving this Sunday sauce a rich, hearty flavor that feels perfect for Sundays and holidays.
• Simple ingredients that give big flavor. There’s no long list of spices. You build flavor with browned meat, garlic, tomato paste, red wine, and pureed tomatoes—classic Italian gravy for pasta.
• Mostly hands-off cooking. The prep time is truly only 15 minutes. Once the meat is browned and the base is built, the pot does the work. The sauce simmers low and slow for 6–8 hours while you go about your day.
• Feeds a crowd with leftovers. This Sunday sauce recipe easily serves 6–8 people and often leaves extra sauce you can freeze for another busy night.

What Is Sunday Sauce? (Italian Sunday Gravy)

Sunday sauce—sometimes called Sunday gravy or ragù, depending on the family—refers to a long-simmered Italian meat sauce. Families prepare it for Sundays and special gatherings. It’s not a quick tomato sauce or a weeknight marinara. This is the kind of sauce that cooks slowly all afternoon, building flavor as the meat gently braises and the tomatoes break down.

Our family’s Sunday sauce is an Abruzzese-style ragù, which is a very meat-forward dish using bone-in cuts rather than herbs or aromatics. The sauce starts with well-browned beef and pork, garlic cooked gently in butter and olive oil, tomato paste, red wine, and pureed plum tomatoes. Over several hours, the meat softens, the bones add body, and the sauce becomes rich, silky, and deeply savory. The finished Sunday sauce clings to pasta, tastes even better the next day, and brings everyone to the table.

Ingredients

• English-cut beef short ribs — Bone-in beef short ribs give the sauce a deep, rich flavor and help create a silky gravy as they slowly cook.
• Country-style pork ribs — Meaty, bone-in pork ribs add a gentle sweetness and round out the flavor.
• Olive oil — Used with butter to brown the meat and build the base of the sauce.
• Butter — Adds richness, helps the meat brown, and softens the acidity of the tomatoes.
• Garlic cloves — Smashed whole cloves gently flavor the sauce without overpowering it.
• Tomato paste — Cooked briefly in the fat to remove the raw taste and give the sauce a deeper tomato flavor.
• Dry red wine — Deglazes the pot, dissolves the browned bits, and adds warmth and depth to the sauce.
• Whole plum tomatoes — Canned whole tomatoes, pureed smooth, create a silky tomato base that clings to the pasta.
• Water — Added only if needed to keep the meat mostly covered as the Sunday sauce simmers.
• Pecorino Romano or Parmesan cheese — Stirred into the sauce at the end and sprinkled over the pasta for a salty, savory finish.
• Pasta — Any sturdy shape you love with gravy for pasta; rigatoni, paccheri, or spaghetti all work well with this Sunday sauce recipe.

How to Make Sunday Sauce

1. Add the canned whole plum tomatoes with their juices to a blender or food processor and pulse until mostly smooth. Set aside.
2. Pat the beef short ribs and country-style pork ribs dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper, if using.
3. Heat the olive oil and butter in a large heavy-bottomed pot over medium-high heat until the butter foams. Add about half of the meat in a single layer and brown well on all sides, about 8–10 minutes total. Transfer to a plate and repeat with the remaining meat.

4. Turn off the heat. Carefully spoon off and discard most of the rendered fat, leaving about 3 Tablespoons in the pot.
5. Turn the heat back to medium-low. Add the smashed garlic cloves and cook for 30 seconds to 1 minute, just until fragrant. Do not let the garlic burn.
6. Add the tomato paste and cook for 1–2 minutes, stirring, until it softens and coats the bottom of the pot. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to cook down slightly.
7. Pour in the pureed tomatoes and stir to combine. Add a pinch of kosher salt. Bring the sauce to a gentle simmer over medium heat, then lower the heat and let it simmer uncovered for 20–30 minutes, stirring occasionally, until slightly thickened and the flavors begin to come together.
8. Taste the sauce and adjust seasoning with additional kosher salt if needed.
9. Nestle the browned beef and pork ribs back into the pot along with any juices from the plate. The meat should be mostly covered by the sauce. If needed, add a little water so the meat is mostly submerged, stirring gently around the meat without breaking it apart.

10. Bring the pot back to a gentle simmer over medium heat, then lower the heat to low. Cover the pot, leaving the lid slightly ajar, and let it simmer very gently for 6–8 hours, until the meat is fall-apart tender and pulls easily from the bone. Stir every 30–45 minutes, turning the meat and scraping the bottom of the pot, and taste occasionally, seasoning with kosher salt as needed. If the sauce becomes too thick or the meat is no longer mostly covered, add a splash of water and keep the heat low and steady.
11. When the meat is very tender, use tongs to carefully lift all the meat out of the pot and arrange it on a serving platter. If there is a noticeable layer of fat on top of the sauce, skim off a little with a spoon.
12. Turn off the heat and stir in the grated Pecorino Romano or Parmesan cheese until melted into the sauce. Taste and adjust seasoning if needed.
13. To serve, spoon a little sauce over the meat. Cook pasta in well-salted water until al dente, then drain. Ladle some of the Sunday sauce over the hot pasta and toss until lightly coated. Finish with extra grated cheese and serve with the meat and additional sauce at the table.

Substitutions and Variations

• Add some Meatballs: In our family, meatballs were sometimes added to the pot for an extra hearty Sunday sauce. Brown them first, then let them finish cooking gently in the sauce so they absorb all that flavor.
• Braciole is a great addition: Braciole is a traditional addition for special occasions. Brown it well before adding it to the sauce, then let it simmer low and slow until tender.
• Beef chuck roast is affordable and so delicious: Cut into large chunks, beef chuck is a great option if you want another beef cut that breaks down beautifully during a long simmer while keeping the sauce meat-forward.
• Tomato passata instead of canned tomatoes: For an extra-smooth Sunday sauce, you can use tomato passata (pureed tomatoes) in place of canned whole tomatoes. Use about 6–7 cups and skip the pureeing step.

Expert Tips for the Best Sunday Sauce

• Simmer it long enough. This Sunday sauce needs time. A long, slow simmer—at least 6 hours—allows the meat to fully tenderize and the sauce to develop its deep, rich flavor. If the meat isn’t easily pulling away from the bone, it simply needs more time.
• Aim for a gentle simmer, not a boil. Keep the sauce at a low, steady simmer. A hard boil can tighten the meat and cause the sauce to reduce too quickly. Low and slow is what gives you that silky, cohesive texture.
• Watch the consistency as it cooks. The sauce will naturally thicken as it simmers. If it gets too thick, add a small splash of water to keep the meat mostly submerged. If it’s too loose, let it simmer uncovered for a bit to reduce.
• Choose the right proteins. Meats, such as short ribs, pork ribs, chuck roast, meatballs, or braciole, work best because they add body and flavor to the sauce as they cook. Always brown the meat first to build depth before simmering.
• Slow cooker option. You can finish this sauce in a slow cooker if needed. After browning the meat and building the sauce on the stove, transfer everything to a slow cooker and cook on low for 6–8 hours.
• No sugar needed. Traditional Sunday sauce in our family never included sugar. A long simmer, high-quality tomatoes, and properly cooked tomato paste naturally balance the acidity without adding sweetness.

What to Serve With Sunday Sauce

This Sunday sauce recipe is more than just gravy for pasta. You can serve it in a few different ways throughout the week:

• With pasta. Toss al dente rigatoni, paccheri, ziti, or spaghetti with some of the Sunday gravy and serve with the meat on top.
• Over polenta. Spoon the sauce and shredded meat over creamy polenta for a cozy alternative to pasta.
• With sautéed spinach or greens. Pair a smaller portion of pasta and meat with garlicky sautéed spinach or Swiss chard for a lighter plate.
• Over spaghetti squash. For a lower-carb option, use roasted spaghetti squash in place of pasta and top it with the sauce and meat.
• On its own with crusty bread. Serve the meat and sauce in shallow bowls with good bread for soaking up every last bit.

Storage

Once the sauce has cooled slightly, store the meat and sauce together in an airtight container in the refrigerator for 3–4 days. The flavor of this Italian Sunday gravy actually improves overnight, so it’s a great make-ahead recipe for company or a holiday meal.

To reheat, warm the sauce and meat gently in a pot over low heat, adding a splash of water if it has thickened too much.

You can also freeze the gravy (with or without the meat) in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight, then reheat and cook fresh pasta when you’re ready to serve.

Make Ahead Instructions

This Sunday sauce is a great make-ahead recipe, and you can start it in stages if that’s easier. If you want a head start, brown the short ribs and pork ribs, build the tomato base in the pot, then let everything cool and refrigerate overnight.

The next day, bring the sauce back to a gentle simmer and let it cook low and slow for the full 6–8 hours, until the meat is tender. You can also make the full sauce 1–2 days ahead—like most long-simmered sauces, the flavor gets even better after a night in the fridge.

FAQ’s

More Easy Pasta Recipes

• spaghetti with lemon cream sauce
• easy eggplant pasta
• creamy lobster pasta
• smoked salmon pasta

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Sunday Sauce Recipe (Italian Sunday Gravy)

A slow-simmered family-style Sunday Sauce is made with beef short ribs and country-style pork ribs, inspired by our Abruzzese roots. Rich, silky, and meant to simmer low and slow.

Course dinner, Main Course, Pasta

Cuisine Italian

Keyword family sunday sauce recipe, italian gravy, italian sunday sauce, sunday sauce

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 people

Calories 595kcal

Equipment

• Large heavy-bottomed pot or Dutch oven 7-9 Quart

Ingredients

• 2 1/2 pounds English-cut bone-in beef short ribs
• 1 1/2 pounds country-style pork ribs bone-in
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 4-5 whole garlic cloves smashed
• 1 cup dry red wine
• 6 ounces tomato paste
• 2 28-ounce cans whole plum tomatoes, with juices
• water as needed
• Kosher salt to taste
• Freshly ground black pepper
• 1/3 cup finely grated Pecorino Romano or Parmesan cheese plus more for serving

Instructions

• Add the canned whole plum tomatoes with their juices to a blender or food processor and pulse until mostly smooth. Set aside.
• Pat the beef short ribs and country-style pork ribs dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
• Heat the olive oil and butter in a large heavy pot over medium-high heat until the butter foams. Add about half of the meat in a single layer and brown on all sides, about 8–10 minutes total. Transfer to a plate and repeat with the remaining meat.
• Turn off the heat. Carefully spoon off and discard most of the rendered fat, leaving about 3 Tablespoons in the pot.
• Turn the heat back to medium-low. Add the smashed garlic cloves and cook for 30 seconds to 1 minute, just until fragrant. Do not let the garlic burn.
• Stir in the tomato paste and cook for 1–2 minutes, stirring, until it softens and coats the bottom of the pot. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to cook down slightly.
• Pour in the pureed tomatoes and stir to combine. Add a pinch of kosher salt. Bring the sauce to a gentle simmer over medium heat, then lower the heat and let it simmer uncovered for 20–30 minutes, stirring occasionally, until slightly thickened and the flavors begin to come together.
• Taste the sauce and adjust seasoning with additional kosher salt if needed.
• Nestle the browned beef and pork ribs back into the pot along with any juices from the plate. The meat should be mostly covered by the sauce. If needed, add a little water so the meat is mostly submerged.
• Bring the pot back to a gentle simmer over medium heat, then lower the heat to low. Cover the pot, leaving the lid slightly ajar, and let it simmer very gently for 6–8 hours. Stir every 30–45 minutes, turning the meat and scraping the bottom of the pot, and taste occasionally, seasoning with kosher salt as needed. If the sauce becomes too thick or the meat is no longer mostly covered, add a splash of water and keep the heat low and steady.
• When the meat is very tender and pulls easily from the bone, use tongs to carefully lift all the meat out of the pot and arrange it on a serving platter. If there is a noticeable layer of fat on top of the sauce, skim off a little with a spoon.
• Turn off the heat and stir in the grated Pecorino Romano or Parmesan cheese until melted into the sauce. Taste and adjust seasoning if needed.
• To serve, spoon a little sauce over the meat. Cook pasta in well-salted water until al dente, then drain. Ladle some of the Sunday sauce over the hot pasta and toss until lightly coated. Finish with extra grated cheese and serve with the meat and additional sauce at the table.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• This Sunday sauce is meant to simmer low and slow. A gentle simmer (not a boil) is key for tender meat and a rich, silky sauce.
• Stir the sauce every 30–45 minutes, scraping the bottom of the pot, and taste occasionally, seasoning with kosher salt as needed.
• If the sauce thickens too much during cooking, add a small splash of water to keep the meat mostly submerged.
• Skim any excess fat from the surface near the end of cooking for a cleaner, more balanced sauce.
• Stir the Parmesan or Pecorino cheese into the sauce off the heat so it melts smoothly without clumping.
• This sauce tastes even better the next day and can be made ahead and reheated gently over low heat.
• The sauce (with or without the meat) can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1serving | Calories: 595kcal | Carbohydrates: 13g | Protein: 45g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 690mg | Potassium: 1287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 817IU | Vitamin C: 20mg | Calcium: 151mg | Iron: 6mg

The post Sunday Sauce (Italian Sunday Gravy) appeared first on Italy In Your Kitchen.

Over the years, I’ve learned that the best family dinners are the ones that feel special, but don’t require you to cook at the last second. This Baked Bolognese Pasta is exactly that. It’s hearty, comforting, and easy to prep earlier in the day so dinner feels effortless later.

I make this for my family all the time, and my kids love it. I’ll often assemble it in the afternoon, cover it, and then bake it right when we’re ready to eat. It’s a true make-ahead dinner that feeds a crowd and reheats beautifully, which is why it’s one of my favorite things to make.

If you’re looking for more cozy pasta dinners like this, you can browse all of my pasta recipes. If you love bolognese-style sauces, you may also enjoy my Chicken Bolognese, which is lighter but still full of flavor. And for something a little different, my Creamy Smoked Salmon Pasta is another reader favorite.

Why You’ll Love This Recipe

• Great for a crowd. This bolognese pasta bake makes a big pan and is perfect for family dinners, entertaining, or bringing to a friend’s house.
• Easy to make ahead. You can assemble it earlier in the day and bake it when you’re ready. This takes the stress out of dinner time.
• Comfort food, but still approachable. It has all the cozy, baked pasta energy, but the ingredients are simple and easy to find. You don’t need anything fancy to make it taste great.
• A family favorite. This is one of those meals that kids actually get excited about. The flavors are familiar and the pasta is hearty and filling.
• Leftovers are delicious. The sauce soaks into the pasta in the best way. It reheats well and makes a great lunch the next day.

What Is a Bolognese Pasta Bake?

Pasta bolognese is pasta served with a rich meat sauce inspired by classic Italian ragù (meat sauce). Traditional bolognese is usually simmered slowly over many hours, but this recipe is a more Italian-American style version that finishes in the oven.

In this baked bolognese pasta, the meat sauce is tossed with rigatoni, softened with ricotta for a creamy texture, then baked with mozzarella on top until bubbly.

Pro Tip: If you want this to taste restaurant-level, use a marinara you truly love. A high-quality, store-bought marinara (or homemade) makes a big difference in a quick bolognese-style bake.

Ingredients

Rigatoni — A sturdy pasta that holds the meat sauce well and stays firm when baked
Ground beef — Adds rich flavor and gives the sauce that classic bolognese-style base
Italian sausage — Brings extra seasoning and fat for a deeper, more savory meat sauce
Olive oil — Helps brown the meat and adds a little extra richness
Kosher salt — Essential for seasoning the meat and sauce so it doesn’t taste flat
Black pepper — Adds warmth and balance to the meat sauce
Marinara sauce — Keeps this recipe quick while still giving you a flavorful tomato base
Whole-milk ricotta cheese  — Softens the sauce and adds creaminess without béchamel
Parmesan cheese — Adds salty, savory depth and makes the sauce taste more finished
Shredded mozzarella cheese — Melts smoothly and creates the perfect baked pasta topping

How to Make Baked Bolognese Pasta

1. Preheat the oven to 375°F. Bring a large pot of well-salted water to a boil.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and Italian sausage. Season with the kosher salt and freshly ground black pepper.
3. Cook the meat, breaking it up with a spoon, until fully browned and cooked through, about 8–12 minutes. Let it develop good color for the best flavor.
4. Stir in the marinara sauce and simmer uncovered for 10–15 minutes, just until the sauce comes together. Taste and adjust seasoning if needed.

5. Meanwhile, cook the rigatoni until very al dente, about 2 minutes shy of package directions. Drain well.
6. Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.
7. Add the cooked rigatoni to the sauce and toss until evenly coated. Fold in about two-thirds of the ricotta, mixing gently until the sauce is lightly creamy but still meat-forward.

8. If the skillet is oven-safe, the pasta can be baked directly in it. Otherwise, transfer the mixture to a lightly greased 9×13-inch baking dish. Spread into an even layer and dollop the remaining ricotta over the top.
9. Sprinkle the mozzarella evenly over the surface.

10. Cover loosely with foil and bake for 25–30 minutes, until hot and bubbling.
11. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and lightly golden. Remove from the oven, top with fresh basil if desired, and serve.

Substitutions and Variations

• Use a different pasta shape. Rigatoni is best, but ziti, mezzi rigatoni, penne rigate, or paccheri also work. Choose a sturdy shape so it doesn’t get soft when baked.
• Make it lighter. You can swap the ground beef for ground chicken or ground turkey. The flavor will be a bit lighter, so choose a well-seasoned marinara you love.
• Choose sweet or hot sausage. Sweet sausage gives a classic flavor, while hot sausage adds a little kick. Either works well with marinara.
• Add greens if you want. You can stir in a few handfuls of baby spinach at the end of simmering. Let it wilt before mixing with the pasta.

Expert Tips

• Undercook the pasta. This is the key to avoiding soggy baked pasta. Two minutes shy of al dente is the sweet spot.
• Brown the meat well. Don’t rush this step. Color equals flavor, and it makes the sauce taste richer.
• Use room-temperature ricotta. Let the ricotta sit out for 20–30 minutes and whisk it smooth before adding, so it blends in creamy and doesn’t look curdled
• Cover first, uncover last. Covered baking keeps it moist. Uncovered baking gives you that golden top.
• Let it rest before serving. A short rest helps it scoop cleanly and keeps the sauce from sliding around.

Storage and Freezing

Store leftovers covered in the refrigerator for up to 4 days. This pasta reheats very well and often tastes even better the next day. To reheat, warm individual servings in the microwave, or reheat the whole dish covered at 350°F until heated through.

To make this ahead, assemble the full dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20–30 minutes, then bake as directed.

For freezing, the best option is to freeze it before baking. Assemble the pasta in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. You can also freeze fully baked leftovers, but the pasta will be slightly softer after reheating.

FAQs

More Easy Pasta Recipes

• Spaghetti al Limone (Spaghetti with Lemon Cream Sauce)
• Pasta e Piselli (Pasta and Peas)
• Lemon Chicken Orzo Pasta
• Burrata Pasta with Roasted Tomatoes

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Baked Bolognese Pasta

This baked rigatoni bolognese is a great recipe for a crowd and only takes 20 minutes to prep. With a quick ground beef meat sauce that's tossed with noodles and lots of cheese, it’s a comforting, make-ahead-friendly dinner.

Course Main Course, Pasta

Cuisine Italian

Keyword baked pasta with meat sauce, baked rigatoni with meat sauce, bolognese pasta bake, easy baked pasta

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 1064kcal

Equipment

• Large Pot
• large skillet
• 9×13-inch oven-safe baking dish

Ingredients

• 1 pound rigatoni
• 1 pound ground beef 80/20 preferred
• 1 pound Italian sausage sweet or hot, casings removed
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 32 ounces marinara sauce
• 15 ounces whole-milk ricotta cheese room temperature,divided
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

• Preheat the oven to 375°F. Bring a large pot of well-salted water to a boil.
• Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and Italian sausage. Season with the kosher salt and freshly ground black pepper.
• Cook the meat, breaking it up with a spoon, until fully browned and cooked through, about 8–12 minutes. Let it develop good color for the best flavor.
• Stir in the marinara sauce and simmer uncovered for 10–15 minutes, just until the sauce comes together. Taste and adjust seasoning if needed.
• Meanwhile, cook the rigatoni until very al dente, about 2 minutes shy of package directions. Drain well.
• Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.
• Add the cooked rigatoni to the sauce and toss until evenly coated. Fold in about two-thirds of the ricotta, mixing gently until the sauce is lightly creamy but still meat-forward.
• If the skillet is oven-safe, the pasta can be baked directly in it. Otherwise, transfer the mixture to a lightly greased 9×13-inch baking dish. Spread into an even layer and dollop the remaining ricotta over the top.
• Sprinkle the mozzarella evenly over the surface.
• Cover loosely with foil and bake for 25–30 minutes, until hot and bubbling.
• Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and lightly golden. Remove from the oven, top with fresh basil if desired, and serve.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Undercook the pasta: Cook the rigatoni about 2 minutes shy of al dente. The pasta will finish cooking in the oven, preventing it from becoming soggy.
• Brown the meat well: Let the beef and Italian sausage develop good color before adding the sauce. Proper browning is where most of the flavor comes from.
• Use a high-quality marinara: Since this is a quick bolognese-style sauce, choose a marinara you enjoy on its own, or use homemade. A good sauce makes a big difference here.
• Lighter meat option: Ground chicken or ground turkey can be used in place of the beef for a lighter version. The dish will still be flavorful and delicious, especially with a well-seasoned marinara.
• Pasta shape swaps: Rigatoni works best because it holds the meat sauce and stands up well to baking. If needed, ziti, mezzi rigatoni, or penne rigate.
• Cover first, uncover last: Baking covered keeps everything moist; uncovering at the end allows the cheese to melt and lightly brown.
• Let it rest: Allow the baked pasta to rest for about 10 minutes before serving so the sauce can settle and scoop cleanly.

Nutrition

Serving: 1serving | Calories: 1064kcal | Carbohydrates: 68g | Protein: 53g | Fat: 64g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1691mg | Potassium: 1124mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1258IU | Vitamin C: 12mg | Calcium: 436mg | Iron: 5mg

The post Bolognese Pasta Bake appeared first on Italy In Your Kitchen.

Over the years, I’ve learned that the recipes I return to most are the ones that feel comforting without being complicated — and Italian Wedding Soup is one of them. I’ve tested many versions of this soup, from stovetop methods to different meatball ratios, greens, and pasta shapes, and it has always been a staple in our house. If you love cozy Italian soups, you might also enjoy my Italian Chicken Gnocchi Soup or this Slow Cooker Lasagna Soup, both of which are on regular rotation here.

This slow cooker version is the easiest and most forgiving way to make Italian Wedding Soup. You truly set it and forget it, letting the broth slowly develop flavor while the meatballs cook gently and stay tender. I tested this recipe multiple times to make sure the meatballs hold together, the pasta stays separate, and the greens remain vibrant.

Why You’ll Love This Recipe

• It’s incredibly easy. The slow cooker does all the work with minimal prep.
• Low and slow builds flavor. Gentle slow cooking creates a rich, comforting broth.
• Family-friendly and cozy. Tender meatballs, mild greens, and small pasta make it approachable for everyone.
• Perfect for meal prep. This soup stores and reheats beautifully for busy weeks.\

Jenn’s Tip: Be sure to boil the pasta separately from the soup to make sure it’s the right texture and doesn’t become mushy.

What Is Italian Wedding Soup?

Italian Wedding Soup is a traditional Italian-American soup made with small meatballs, leafy greens, and pasta in a clear, savory broth. Despite the name, it isn’t served at weddings—the term comes from the Italian phrase “minestra maritata,” which refers to the marriage of flavors between the meat and the greens. The result is a simple, nourishing soup that’s both comforting and balanced.

Ingredients

• Ground beef — provides richness and structure
• Mild Italian sausage — adds seasoning and depth
• Italian-style breadcrumbs — help bind the meatballs
• Parmesan cheese — adds savory flavor
• Egg — binds the mixture
• Garlic — classic aromatic base
• Fresh parsley — brightens the meatballs
• Kosher salt — seasons evenly
• Freshly ground black pepper — adds gentle heat
• Chicken broth — forms the savory base of the soup
• Escarole — traditional green used in Italian Wedding Soup
• Acini di pepe — classic small pasta, cooked separately

How to Make Slow Cooker Italian Wedding Soup

1. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
2. Roll the mixture into small meatballs, about 1 inch in diameter.

3. Place the meatballs in the slow cooker in an even layer and pour the chicken broth over the top.
4. Cover and cook on LOW for 5–6 hours, until the meatballs are cooked through.
5. About 20 minutes before serving, stir in the chopped escarole. Cover and continue cooking until wilted and tender.

6. Meanwhile, cook the pasta in a separate pot of well-salted water until al dente. Drain.
7. To serve, add a spoonful of pasta to each bowl and ladle the soup over the top. Finish with freshly grated Parmesan cheese.

Expert Tips

• The meatballs do not need to be seared before adding them to the slow cooker. Cooking them directly in the broth keeps them tender and prevents drying out.
• The pasta should always be cooked separately to prevent it from absorbing too much broth and becoming mushy.
• Add the escarole during the final 20–30 minutes so it stays vibrant and doesn’t break down.
• Cooking the soup low and slow allows the flavors to fully develop while keeping the meatballs juicy.
• If using frozen meatballs, only homemade frozen meatballs are recommended. Store-bought versions can overpower the broth.

Substitutions and Variations

• Swap the protein. Ground chicken or ground turkey can be used in place of beef and sausage for lighter meatballs.
• Use another green. Spinach, baby kale, or Swiss chard can be substituted for escarole.
• Try some more veggies. Diced carrots, celery, or fennel can be added to the broth for extra flavor.
• Other types of pasta. Orzo or ditalini can be used instead of acini di pepe.

Making Italian Wedding Soup on the Stovetop

To make this soup on the stovetop, prepare the meatballs as directed. Bring the chicken broth to a gentle simmer in a large pot, add the meatballs, and cook until tender and cooked through. Add the greens during the final 10 minutes of cooking. Cook the pasta separately and add it just before serving.

Storage and Freezing

This soup stores beautifully and is ideal for make-ahead meals. Store leftovers in an airtight container in the refrigerator for up to 4 days.

For freezing, allow the soup to cool completely, then freeze without the pasta for up to 3 months. Thaw overnight in the refrigerator, reheat gently on the stovetop, and add freshly cooked pasta before serving.

FAQs

More Italian Comfort Food Recipes

If you’re craving more cozy, classic Italian dishes, these recipes are reader favorites:

• Meatball Lasagna 
• Slow Cooker Osso Bucco 
• Meatballs with Ricotta Cheese 
• Italian Chicken Cutlets 

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Slow Cooker Italian Wedding Soup

This Slow Cooker Italian Wedding Soup is a hands-off version of a classic comfort soup made with tender homemade meatballs, escarole, and small pasta. The meatballs cook gently right in the broth, keeping them soft and flavorful, while the pasta is cooked separately to maintain the perfect texture. It’s an easy, reliable soup that works well for busy days and reheats beautifully.

Course Main Course

Cuisine Italian

Keyword crockpot italian wedding soup, easy italian wedding soup, italian wedding soup, slow cooker italian wedding soup

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 4 servings

Calories 414kcal

Equipment

• Slow cooker

Ingredients

For the meatballs

• ½ pound ground beef
• ½ pound Mild Italian sausage
• ⅓ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese plus more for serving
• 1 large egg lightly beaten
• 1 clove garlic finely minced
• ¼ cup fresh parsley finely chopped
• ¾ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

For the soup

• 8 cups chicken broth
• 1 large bunch escarole chopped
• 1 cup acini di pepe or similar small pasta

Instructions

• In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
• Roll the mixture into small meatballs, about 1 inch in diameter.
• Place the meatballs in the slow cooker in an even layer. Pour the chicken broth over the top.
• Cover and cook on low for 5–6 hours, until the meatballs are cooked through.
• About 20 minutes before serving, stir in the chopped escarole. Cover and continue cooking until wilted and tender.
• Meanwhile, cook the pasta in a separate pot of well-salted water until al dente. Drain.
• To serve, add a spoonful of pasta to each bowl and ladle the soup over the top. Finish with freshly grated Parmesan cheese.

Notes

• Meatballs are added raw and cook gently in the broth for the most tender texture.
• Pasta is cooked separately to prevent it from absorbing too much broth.
• Store soup without pasta for the best leftovers and reheat gently. 

 

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 31g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 1945mg | Potassium: 541mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1932IU | Vitamin C: 9mg | Calcium: 123mg | Iron: 4mg

The post Slow Cooker Italian Wedding Soup appeared first on Italy In Your Kitchen.

If you’ve never had osso bucco, you’re in for a treat. I first had the traditional braised veal shanks in Italy, and it was a meal to remember. The shanks are seared first and then braised at a low temperature for many hours until the meat is buttery tender and falling off the bone.

I made the recipe at home for the first time a couple of years ago, simmering the shanks on the stove. Since then, I’ve revised the recipe to use the slow cooker for braising. This makes it truly hands-free, allowing me to go about my day and come home to the most decadent meal.

When it comes to entertaining, this crock pot osso bucco is one dish that’s ready to impress. And thanks to the slow cooker method, you can make other side dishes or actually enjoy your dinner party without spending the whole night in the kitchen. If you love comforting Italian food, be sure to also try our viral Ricotta Meatballs or Steak Pizzaiola.

Why You’ll Love this Recipe

• Perfect recipe for entertaining. This is an impressive dish, but made so easy since you are using the slow cooker to do the work for you.
• Make ahead for a weeknight meal or holiday occasion. This slow cooker osso buco is great to make even a day in advance because the flavors meld together. It also reheats beautifully.
• Restaurant-quality recipe right at home. We always thought osso bucco was too difficult to make in our own kitchen, but with this simple method, it’s approachable and easy.

Jenn’s Tip: If you are making this for dinner, it’s the perfect dish to prep in the morning before you go about your day. The slow cooker needs 8 hours to really make these veal shanks tender, so it’s the ideal no-stress entertaining recipe. Plus, it makes your house smell so good too.

What is Osso Bucco?

This is a traditional Italian recipe that’s made from beef or veal shanks. They are usually seared and then braised on the stovetop, but in our recipe we make it hands-free by using the slow cooker for the braising part of the recipe.

Osso bucco originated in the Lombardy region of Italy, around Milan, and is known for being a fancier recipe you’ll often find at a nice Italian restaurant.

Ingredients

• Veal shanks: You want your veal shanks to be about 1½ inches thick (3½ to 3¾ pounds total). It’s best to visit your local butcher to make sure they are high quality and cut to the correct size.
• Kosher salt: The key to any great meat dish is to season well with salt.
• All-purpose flour: This is an optional step of dredging the shanks lightly before searing to make an extra deep golden crust. The flour also helps to slightly thicken the sauce later. But you can also skip this step.
• Olive oil: Fat for searing the shanks.
• Butter: The second fat used for searing, but also adds richness to the sauce.
• Carrot, onion, and celery: This is called mirepoix in classic Italian cooking and is the vegetable combination that is sauteed to add lots of flavor.
• Garlic: Infuses every bite with rich garlic goodness.
• Tomato paste: Adds rich concentrated tomato flavor and caramelizes nicely in the sauce.
• Canned crushed or Italian plum tomatoes: Helps to make the broth and add nice, bright tomato notes.
• Dry white wine: Use a wine you would drink, this adds depth to the sauce.
• Beef stock or broth: The base of the sauce that adds that comforting and decadent flavor.
• Fresh thyme sprigs: Fresh is best, but if you are in a pinch, dried thyme works well too.
• Bay leaves: Add warm flavor to the sauce.

For the Breadcrumb Gremolata:

• Panko breadcrumbs: The base of this gremolata, we like using panko since it has more texture than regular breadcrumbs.
• Extra-virgin olive oil: The fat for toasting the breadcrumbs until golden brown.
• Finely chopped flat-leaf parsley: Fresh herb flavor in every bite.
• Lemon zest: Adds brightness to the gremolata.
• Small garlic clove: We love adding garlic to everything, even the breadcrumbs.

How to Make Slow Cooker Osso Bucco

1. Bring the veal to room temperature 30–45 minutes before cooking. Pat dry with paper towels so it browns evenly.
2. Season the shanks with salt and pepper. Lightly dredge in flour, shaking off excess.
3. Heat 3-4 tablespoons olive oil and 2 tablespoons butter (about ¼ cup total) in a large skillet over medium-high heat. Brown the veal shanks on both sides, 3–4 minutes per side, until golden. Work in batches if needed to avoid crowding. Transfer to the slow cooker.

4. For an easier prep, pulse the onion, carrot, celery, and garlic together in a food processor until finely chopped. Add the mixture to the same skillet. Season with 1 teaspoon kosher salt and cook for 6–8 minutes, stirring often, until softened and lightly golden. Stir in the tomato paste and cook 1 minute more.

5. Pour in the white wine, scraping up the browned bits from the pan. Simmer for 2–3 minutes, then stir in the tomatoes. Pour everything into the slow cooker over the veal.

6. Add the beef stock, thyme, and bay leaves. Cover and cook on low for 7–8 hours, until the meat is tender and beginning to fall off the bone.
7. Taste the sauce about two-thirds of the way through and again at the end, adding more salt as needed. Remove bay leaves. If the sauce is thin, transfer it to a saucepan and simmer 5–10 minutes to thicken slightly.

For the Breadcrumb Gremolata:

1. Heat 1–2 teaspoons olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl to cool slightly. Stir in parsley, lemon zest, and garlic clove. Season with a pinch of salt and pepper and toss to combine.
2. Spoon the sauce over each veal shank and top with breadcrumb gremolata. Serve with mashed potatoes, risotto, or creamy polenta.

Expert Tips

• Sear the meat and cook the vegetables before adding into the slow cooker. This gives you that restaurant-style flavor right at home with minimal work. Searing the veal shanks first adds so much flavor to the meat before they braise.
• If your sauce is too thin after cooking, you can place it into a saucepan on the stove and allow it to simmer and reduce slightly until thickened. Classic osso bucco sauce doesn’t need to be thick, it’s usually thinner in consistency.
• Serve the slow cooker osso bucco over mashed potatoes, risotto, or polenta. The rich sauce is delicious spooned over the top.
• Cook low and slow. For a tender, melt in your mouth texture, cook on low for 7–8 hours. This allows the collagen in the veal shanks to break down slowly. You can cook on high for about 4 hours if you’re short on time, but the texture will be slightly firmer.
• Buy high-quality veal shanks. Ask your butcher for fresh, center-cut veal shanks about 1½ inches thick. A good butcher will cut them to order, which makes a noticeable difference in tenderness and flavor. Thicker shanks take longer to break down, making them perfect for the slow cooker.
• Don’t skip patting the veal dry. Before browning, make sure the meat is completely dry using paper towels. This helps it get a nice, deep golden sear and adds lots of flavor to the sauce.
• Chop your vegetables using the food processor. For a quick prep, pulse the onion, carrot, celery, and garlic together in a food processor until finely chopped. It saves time and keeps everything the same size for even cooking.

Storage

You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Freezing is a good option as well. Crockpot osso bucco can be frozen for up to 2 months in an airtight container. Thaw in the fridge overnight before reheating.

This is a great dish to make in advance since it reheats beautifully. Cool to room temperature, then refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or water to loosen the sauce if needed.

FAQs

More Comforting Italian Recipes

• Slow Cooker Lasagna Soup
• Meatballs with Ricotta Cheese
• Steak Pizzaiola Recipe
• Pumpkin Risotto Recipe

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Slow Cooker Osso Buco

This Slow Cooker Osso Buco is a simple, elegant traditional Italian recipe made with veal shanks braised in white wine, tomato, and herbs until it falls apart. Classically made on the stovetop and simmered for hours, we make our version stress-free thanks to the slow cooker. It's a comforting Italian dinner that's great to make in advance to impress your family and friends.

Course Main Course

Cuisine Italian

Keyword braised veal shanks, crockpot osso bucco, italian comfort food, osso bucco recipe, osso bucco with tomato sauce, slow cooker osso bucco, veal osso bucco slow cooker

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 4 people

Calories 505kcal

Equipment

• slow cooker (6 quart) 6 quart
• large skillet or sautee pan
• Food processor optional

Ingredients

• 4 veal shanks about 1½ inches thick (3½ to 3¾ pounds total)
• kosher salt
• freshly ground black pepper
• ¼ cup all-purpose flour
• 3-4 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1½ cups canned crushed or Italian plum tomatoes
• 1 cup dry white wine
• 1½ cups beef stock or broth
• 2-3 fresh thyme sprigs or ½ teaspoon dried thyme
• 2 bay leaves

For the Breadcrumb Gremolata

• ⅓ cup panko breadcrumbs
• 1-2 teaspoons extra virgin olive oil
• 3 tablespoons finely chopped flat-leaf parsley
• Zest of 1 lemon
• ½ small garlic clove finely minced (about ¼ teaspoon)
• Kosher salt and freshly ground black pepper to taste

Instructions

• Bring the veal to room temperature 30–45 minutes before cooking. Pat dry with paper towels so it browns evenly.
• Season the shanks with salt and pepper. Lightly dredge in flour, shaking off excess.
• Heat 3-4 tablespoons olive oil and 2 tablespoons butter (about ¼ cup total) in a large skillet over medium-high heat. Brown the veal shanks on both sides, 3–4 minutes per side, until golden. Work in batches if needed to avoid crowding. Transfer to the slow cooker.
• For an easier prep, pulse the onion, carrot, celery, and garlic together in a food processor until finely chopped. Add the mixture to the same skillet. Season with 1 teaspoon kosher salt and cook for 6–8 minutes, stirring often, until softened and lightly golden. Stir in the tomato paste and cook 1 minute more.
• Pour in the white wine, scraping up the browned bits from the pan. Simmer for 2–3 minutes, then stir in the tomatoes. Pour everything into the slow cooker over the veal.
• Add the beef stock, thyme, and bay leaves. Cover and cook on low for 7–8 hours, until the meat is tender and beginning to fall off the bone.
• Taste the sauce about two-thirds of the way through and again at the end, adding more salt as needed. Remove bay leaves. If the sauce is thin, transfer it to a saucepan and simmer 5–10 minutes to thicken slightly.

For the Breadcrumb Gremolata

• Heat 1–2 teaspoons olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl to cool slightly. Stir in parsley, lemon zest, and garlic clove. Season with a pinch of salt and pepper and toss to combine.
• Spoon the sauce over each veal shank and top with breadcrumb gremolata. Serve with mashed potatoes, risotto, or creamy polenta.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Freezing is a good option as well. Crockpot osso bucco can be frozen for up to 2 months in an airtight container. Thaw in the fridge overnight before reheating.

This is a great dish to make in advance since it reheats beautifully. Cool to room temperature, then refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or water to loosen the sauce if needed.

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 25g | Protein: 49g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 664mg | Potassium: 1433mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3133IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 4mg

The post Slow Cooker Osso Bucco appeared first on Italy In Your Kitchen.

This is my family’s Meatball Lasagna—the one we ate for Christmas, communions, and every big gathering. My mom and grandmother made the meatballs and sauce from scratch, and I learned by watching them layer it with care. My version keeps the spirit of that recipe, but I use my own Baked Ricotta Meatball recipe so the meat stays tender all the way through the bake.

This is a cozy, crowd-pleaser. If you’re looking for another homemade pasta option, try my very easy, handmade Ricotta & Spinach Gnocchi—it’s another family favorite. You can also browse more ideas in my pasta recipes.

Why You’ll Love This Recipe

• Comforting and hearty. Sliced meatballs are tucked into every layer with the cheeses and sauce, making each slice a substantial main course.
• Simple method. No-boil noodles, no soaking, just straightforward layering.
• Make-ahead friendly. Assemble ahead of time and bake when ready.
• Great for a crowd. One 9×13 pan feeds 8 generous (or 10 standard) servings.

What Is Meatball Lasagna?

Lasagna with meatballs is an Italian-American take on classic lasagna: marinara, ricotta, and sliced meatballs instead of a ground-meat ragù. You get classic lasagna structure with a heartier “Sunday sauce” feel.

Pro Tip: Use smooth marinara (not chunky) so the no-boil noodles hydrate evenly and the layers set cleanly.

Ingredients

• Cooked meatballs — tender, seasoned slices that enrich the sauce, add a hearty bite in every layer, and hold their shape for neat slices
• Smooth marinara (not chunky) — spreads evenly and hydrates no-boil noodles
• No-boil lasagna noodles — easy assembly; no soaking or extra water
• Whole-milk ricotta — creamy, mild base for the cheese layers
• Parmesan cheese — nutty flavor that adds body to the ricotta mixture
• Pecorino Romano — mixed into the ricotta with Parmesan for salty depth, plus a final sprinkle on top
• Kosher salt & black pepper — simple seasoning for the ricotta mixture
• Low-moisture mozzarella — melts golden and gives that stretchy top
• Fresh basil (optional) — bright finish after baking

How to Make Meatball Lasagna

1. Heat oven to 375°F.
2. Make the ricotta mixture: In a bowl, mix ricotta, Parmesan, 1/2 cup Pecorino Romano, salt, and pepper until smooth.
3. Base layer: Spread sauce over the entire bottom of the pan; lay noodles in a single, non-overlapping layer.

4. Middle-layer pattern: Spread ricotta in a thin, even coat edge-to-edge; arrange meatball slices in a snug single layer; sprinkle a light layer of mozzarella; spread sauce to fully cover the cheese (full sauce coverage hydrates the no-boil noodles—do not soak); lay the next noodles. Repeat this pattern two more times (for three pasta layers total).

5. Top layer: Spread a generous layer of sauce; top with the remaining mozzarella and 1/4 cup Pecorino.

6. Cover for the first bake without sticking: Place parchment directly on the surface of the lasagna; cover tightly with foil over the parchment and crimp it taut to the pan so steam is trapped. (No parchment? Lightly oil the foil and keep it taut so it does not touch the cheese.)
7. Bake covered for 45–55 minutes, until bubbling at the edges and the noodles are tender in the center.
8. Uncover and bake 15–20 minutes more until the top is golden and the center is hot; broil 1–2 minutes for extra color, if desired.
9. Rest 25–30 minutes before slicing so the layers set.
10. Serve: garnish with fresh basil; add warm marinara under and/or over the slice only if desired.

Substitutions & Variations (keep it classic)

• Meatballs: My homemade baked ricotta meatballs give the best texture. Store-bought will work in a pinch—choose smaller, tender ones and slice as directed.
• Noodles: No-boil is my pick. If using fresh homemade pasta sheets, blanch briefly in salted water 30–45 seconds, drain well on towels, then layer as written. Very thin fresh sheets can sometimes skip blanching if your sauce is generous and smooth.
• Cheese tweaks (small changes): For a twist, swap a portion of the mozzarella with fontina or provolone (avoid fresh mozzarella—it’s too wet).
• Optional add-ins: A thin layer of sautéed spinach (well-squeezed dry) above the ricotta is classic and keeps moisture balanced. Skip watery veggies unless fully cooked and drained.

Expert Tips

• Make meatball prep easy: Mix and shape the meatballs the day before, refrigerate, then bake the day you assemble. Slice 1/2-inch-thick.
• Smooth sauce matters: “Not chunky” spreads evenly and prevents dry corners. Full, edge-to-edge coverage and hydrates the noodles, so no soaking is needed.
• Tight cover first, then brown: Steam cooks the noodles; uncover to get that golden top.

Storage and Freezing

Cool completely and refrigerate up to 4 days. Reheat covered at 350°F until hot; uncover briefly to re-brown.

Make-ahead (unbaked): Assemble, cover tightly, and refrigerate up to 24 hours. Before baking, take the chill off—set on the counter while the oven preheats (about 20–30 minutes)—then bake as written.

Freeze now, bake later (unbaked): Assemble in a metal or foil pan, wrap well, and freeze up to 2 months. You can bake from frozen at 375°F, covered, until the center is hot (165°F), then uncover to brown. If using glass or ceramic, thaw overnight in the fridge before baking to avoid thermal shock.

Freeze baked: Freeze a whole baked pan or slices for up to 2 months. Thaw overnight; reheat covered at 350°F until hot, then uncover to re-brown if you like.

More Delicious Pasta Recipes

• Spicy Shrimp Pasta
• Easy Butternut Squash Ravioli
• Sheet Pan Gnocchi
• Chicken Bolognese

Print

Meatball Lasagna

A cozy meatball lasagna made with no-boil noodles, marinara(not chunky), and a creamy ricotta blend. Built for an 8×13 pan, it bakes up moist, sliceable, and golden.

Course Main Course

Cuisine Italian

Keyword baked ricotta meatball lasagna, lasagna with meatballs, meatball lasagna, meatball lasagna recipe, no boil lasagna

Prep Time 25 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

rest time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 people

Calories 976kcal

Equipment

• 8×13-inch baking dish

Ingredients

• 2 pounds cooked meatballs sliced 1/2-inch thick
• 8 to 9 cups smooth marinara (not chunky)
• 16 ounces no-boil lasagna noodles for 3 pasta layers
• 32 ounces whole-milk ricotta
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Pecorino Romano plus 1/4 cup for the top
• 1 teaspoon kosher salt adjust to taste
• 1/2 teaspoon black pepper
• 16 ounces low-moisture whole-milk mozzarella shredded (about 4 cups), divided
• Fresh basil for serving (optional)

Instructions

• Heat oven to 375°F.
• Make the ricotta mixture: In a bowl, mix ricotta, Parmesan, 1/2 cup Pecorino Romano, salt, and pepper until smooth.
• Base layer: Spread sauce over the entire bottom of the pan; lay noodles in a single, non-overlapping layer.
• Middle-layer pattern: Spread ricotta in a thin, even coat edge-to-edge; arrange meatball slices in a snug single layer; sprinkle a light layer of mozzarella; spread sauce to fully cover the cheese (full sauce coverage hydrates the no-boil noodles—do not soak); lay the next noodles. Repeat this pattern two more times (for three pasta layers total).
• Top layer: Spread a generous layer of sauce; top with the remaining mozzarella and 1/4 cup Pecorino.
• Cover for the first bake without sticking: Place parchment directly on the surface of the lasagna; cover tightly with foil over the parchment and crimp it taut to the pan so steam is trapped. (No parchment? Lightly oil the foil and keep it taut so it does not touch the cheese.)
• Bake covered for 45–55 minutes, until bubbling at the edges and the noodles are tender in the center.
• Uncover and bake 15–20 minutes more until the top is golden and the center is hot; broil 1–2 minutes for extra color, if desired.
• Rest 25–30 minutes before slicing so the layers set.
• Serve: garnish with fresh basil; add warm marinara under and/or over the slice only if desired.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Make-Ahead (meatballs): Best quality—shape up to 1 day ahead, refrigerate tightly covered, then bake day-of; cool 10–15 minutes and slice 1/2-inch thick. Also works—bake 1 day ahead, store submerged in marinara, slice cold before layering (plan a little extra sauce). For longer than 24 hours, freeze cooked meatballs in sauce (up to 2 months), thaw overnight, then slice.
• Make-Ahead (lasagna, unbaked): Assemble completely, cover tightly (plastic wrap + foil or a tight lid), and refrigerate up to 24 hours. Bake cold from the fridge at 375°F; add 5–10 minutes to the covered time.
• Freeze Now, Bake Later (unbaked): Assemble; wrap well (plastic + foil). Freeze up to 2 months. Bake from frozen at 375°F covered 70–90 minutes (until the center is hot, ~165°F), then uncover 15–20 minutes to brown. Or thaw overnight and bake as written.
• Expert tip – sauce texture: Use smooth marinara (not chunky). If your sauce is chunky, pulse-blend briefly or cut with passata so it spreads evenly and hydrates the noodles.
• Storage & Reheating (baked): Cool completely. Refrigerate, covered, up to 4 days. Reheat covered at 350°F until hot; uncover briefly to re-brown. Freeze whole or in slices up to 2 months; thaw overnight for best texture and reheat covered. Optional: serve with a little warm marinara.

Nutrition

Serving: 1serving | Calories: 976kcal | Carbohydrates: 61g | Protein: 59g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 220mg | Sodium: 2287mg | Potassium: 1363mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2031IU | Vitamin C: 18mg | Calcium: 712mg | Iron: 4mg

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