Meatballs (Polpettine) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Meatloaf braised in white wine with dried wild mushrooms (Polpettone alla Toscana) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Pan roast of veal (Arrosto di vitello) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Rolled stuffed breast of veal (Petto di vitello arrotolato) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stuffing; Stews & one-pot meals; Main course; Italian show
Braised veal shanks, Milan style (Ossobuco alla Milanese, or oss bus) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Braised veal shanks, Trieste style (Lo "schinco") from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Sautéed veal scaloppine with Marsala (Scaloppine di vitello al Marsala) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Sautéed veal scaloppine with lemon sauce (Scaloppine di vitello al limone) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Veal scaloppine with tomatoes (Scaloppine di vitello alla pizzaiola) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Veal rolls in tomato sauce (Rollatini di vitello al pomodoro) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Little veal "bundles" with anchovies and cheese (Fagottini di vitello leccabaffi) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Sautéed breaded veal chops (Costolette alla Milanese 1) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Breaded veal cutlets, Milan style (Costolette alla Milanese 2) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Sautéed veal chops with sage and white wine (Nodini di vitello alla salvia) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Veal stew with sage and white wine (Spezzatino di vitello alla salvia) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Veal stew with tomatoes and peas (Spezzatino di vitello coi piselli) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Cold sliced veal with tuna sauce (Vitello tonnato) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Sauces for meat; Main course; Italian show
Roast spring lamb with white wine (Arrosto di agnello Pasquale col vino bianco) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Casserole-roasted lamb with juniper berries (Arrosto di agnello al ginepro) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Hothouse lamb, Roman style (Abbacchio alla cacciatora) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Baby lamb chops fried in Parmesan cheese batter (Costelettine di agnello fritte) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Pork loin braised in milk (Arrosto di maiale al latte) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Italian show
Roast pork with bay leaves (Arrosto di maiale all'alloro) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Boiled cotechino sausage with lentils (Cotechino con le lenticchie) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Main course; Italian show
Black-eyed peas and sausages with tomato sauce (Fagioli dall'occhio con salsicce) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating The Classic Italian Cookbook by Marcella Hazan Categories: Stews & one-pot meals; Main course; Cooking ahead; Italian show