See the Recipe. André Baranowski
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From a classic beef ragu to a veal sauce with red, green, and yellow peppers, these hearty, meaty pasta sauces—served with pasta, bread, polenta, or even on their own— make comforting autumn meals.

"Veal

Veal Pasta Sauce with Red, Green, and Yellow Peppers

This sauce was given to us by author Marcella Hazan, who noted,”The veal is cooked separately and combined later with the peppers to preserve its juiciness.” Get the recipe for Veal Pasta Sauce with Red, Green, and Yellow Peppers »
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See the Recipe Christopher Hirsheimer
"Spaghetti

Spaghetti Carbonara

Traditional Roman spaghetti carbonara contains pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. Get the recipe for Spaghetti Carbonara »
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See the Recipe Maura McEvoy
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See the Recipe Paolo Destefanis
"Turkey

Turkey Tetrazzini

This cheesy, pea-studded noodle casserole is a great way to use up leftover Thanksgiving turkey.

Cincinnati Chili

Redolent of warm spices, deeply flavored Cincinnati-style chili, whether prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans), is an enduring American classic. See the recipe for Cincinnati Chili »
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See the Recipe Christopher Hirsheimer
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See the Recipe André Baranowski
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See the Recipe André Baranowski
Chicken livers add a particular gamy depth to rustic ragù made with several kinds of meat. See the recipe for Ragù Enriched with Chicken Livers »
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See the Recipe André Baranowski
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See the Recipe Helen Rosner
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See the Recipe André Baranowski
We got this satisfying pasta dish from Justin Smillie, the chef at Smith’s, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon. See the recipe for Fettuccine with Artichokes and Chicken »
"Garganelli

Garganelli with Peas and Prosciutto

Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish.
Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese–never cream. It’s simple, rich, and endlessly satisfying.
"Pasta

Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)

In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.

Barbecue Spaghetti

This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. See the recipe for Barbecue Spaghetti »
"Tagliatelle

Tagliatelle with Poppy Seeds and Prosciutto

Poppy seeds lend their toasty aroma to a creamy pasta dish based on one served by chef Matthew Accarrino at SPQR in San Francisco. Get the recipe for Tagliatelle with Poppy Seeds and Prosciutto »
"Spaghetti

Spaghetti all’Amatriciana

This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon.
See the recipe for Spaghetti all’Amatriciana »
"Classic
Get the recipe for Classic Manicotti »

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