Name: Polpettone Ripieno
Yield: Makes 6 Servings
Ingredients: 1 1/2 cups 1/2-inch pieces crustless Italian bread; 1/2 cup milk; 1 1/2 pounds ground beef; 8 ounces Italian sausages, casings removed; 2 large eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup water; 1 10-ounce package ready-to-use spinach; 4 ounces thinly sliced prosciutto; 3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips; 6 hard-boiled eggs, peeled; 18 fresh Italian parsley sprigs; 1 tablespoon olive oil

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS)

At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Recipe notes

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Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?