The Hungry Carnivore Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb penne and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

When sauce is ready, add drained penne to the sauce pan; toss to coat, adding reserved pasta water a splash at a time to loosen the sauce if needed. Taste and adjust seasoning. Serve portions topped with chopped parsley and grated Parmesan.

Heat 2 tbs olive oil in a large heavy-bottomed pot or deep skillet over medium heat. Add the finely diced onion, carrot, and celery. Sauté until softened and starting to brown, about 6-8 minutes.

Add 4 cloves minced garlic and cook for 30 seconds until fragrant.

Increase heat to medium-high. Add 1 lb ground beef and break it up with a spoon. Brown the beef thoroughly, about 6-8 minutes, letting some fond develop. Season with 1 tsp salt and 1 tsp black pepper.

Stir in 3 tbs tomato paste and cook, stirring, 2 minutes to caramelize the paste.

Pour in the 28 oz crushed tomatoes and 1 cup beef stock. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, and 1 bay leaf. Stir to combine.

Reduce heat to low and simmer, partially covered, for 25-30 minutes to meld flavors. Stir occasionally and skim excess fat if desired. Remove bay leaf before serving.

In a skillet over medium heat, crumble and sauté the 8 oz spicy Italian sausage (casings removed) until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon and transfer to the Bolognese pot, stirring into the sauce.

Add the 4 oz sliced pepperoni to the sauce in the last 5 minutes of simmering so pepperoni softens and imparts flavor. Reserve a few pepperoni slices for topping if desired.

In a bowl, combine 8 oz ground beef, 1 cup Panko, 1 tbs milk, 1 egg, 2 tbs grated Parmesan, 1 tsp minced garlic, 1 tsp salt, and 1 tsp black pepper. Mix gently until combined; avoid overmixing.

Form the mixture into small meatballs, about 1 to 1-1/4 inches (makes ~12-14).

Heat 2 tbs olive oil in a skillet over medium heat. Brown the meatballs in batches until deeply browned on all sides and cooked through, about 8-10 minutes total depending on size. Transfer meatballs to a paper towel-lined plate.

When the Bolognese is simmering, nestle the cooked meatballs into the sauce to warm and absorb flavors for the last 10 minutes of simmering.

In a separate skillet over medium-high heat, add a drizzle of olive oil (approx. 1 tbs). Add sliced red bell pepper and sliced mushrooms and sauté until softened and lightly caramelized, about 6-7 minutes.

Add 4 cups spinach and cook until wilted, 1-2 minutes. Season the vegetables with a pinch of salt and pepper.

Stir the sautéed vegetables into the Bolognese (or spoon over plated pasta) so the vegetables are incorporated into the final dish.

Preheat the broiler to high with a rack 6 inches from the element (or set oven to 450°F / 230°C).

In a bowl, combine 6 tbs softened unsalted butter with 3 cloves minced garlic, 1 tsp Italian seasoning, and 1/2 tsp salt until smooth.

Spread the garlic butter evenly over the cut sides of the loaf. Top the buttered halves with shredded mozzarella, then sprinkle the finely chopped crispy cooked bacon evenly across the cheese.

Place the prepared halves on a baking sheet and broil until the cheese is melted, bubbly, and edges are golden (2-4 minutes). Watch carefully to prevent burning. Alternatively bake at 450°F for 8-10 minutes until cheese melts and edges crisp.

Remove from oven and let rest 2 minutes. Slice into pieces and serve alongside the pasta.