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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.