Italian classic meal prep for 2 or 4: 5 days of lunches and dinners

1. 1
   Chop the soffritto15 minCounter

   Finely chop the onions, the carrots, the celery and the garlic into pieces about a quarter inch, so they melt into the sauce during the long simmer rather than staying in chunks. Combine them in one bowl and set aside while the meat browns.

   ResultSoffritto

2. 2
   Brown the ragù meat15 minStove

   Heat the olive oil in a large heavy pot over medium-high heat until shimmering. Add the ground beef and the ground pork and break them up with a wooden spoon, cooking until no pink remains and the meat is well browned, about 12 minutes, then spoon off the excess fat.

   ResultBrowned ragù meat

3. 3
   Make the chicken and spinach filling12 minStove

   Cook the ground chicken in a skillet over medium heat, breaking it up, until no longer pink, about 6 minutes. Stir in the baby spinach and let it wilt completely, then move everything to a bowl and let it cool for 5 minutes. Stir in 6 oz of ricotta, 2 oz of grated parmesan and 1 beaten egg until evenly combined.

   ResultChicken and spinach filling

4. 4
   Poach the chicken thighs25 minStoveUnattended

   Bring 6 cups of chicken stock to a gentle simmer in a second large pot, then lower in the boneless chicken thighs. Keep it at a bare simmer for 20 to 25 minutes until the thickest part reaches 165°F, without letting the liquid boil hard, which toughens the meat.

   ResultPoached chicken thighs

5. 5
   Simmer the ragù40 minStoveUnattended

   Add the browned meat back to the pot with 2 cups of soffritto and cook for 5 minutes until softened. Stir in the tomato paste and the dried oregano and cook 1 minute, then add 2 cans of crushed tomatoes and 2 cups of chicken stock. Cover partly and simmer gently for 40 minutes, stirring now and then, until thick and rich, then season with salt and black pepper.

   ResultRagù

6. 6
   Fold the ravioli20 minCounter

   Keep the wonton wrappers stacked under a barely damp towel so they do not dry out. Spoon about a teaspoon of the filling into the center of each wrapper, brush the edges with water, fold into a triangle or half-moon and press out any air to seal. Arrange the finished ravioli in single layers on a tray so they do not touch, aiming for about 48 pieces.

   ResultChicken and spinach ravioli

7. 7
   Shred the poached chicken7 minCounter

   Transfer the poached chicken thighs to a board and pull the meat apart into bite-size shreds with two forks, discarding any fat or gristle. Keep the shredded meat covered until the soup is ready.

   ResultShredded chicken

8. 8
   Simmer the minestrone base30 minStoveUnattended

   Cut the zucchini into half-moons and trim the green beans. Drain and rinse the cannellini beans, then combine them in a large pot with 1 cup of soffritto, 4 cups of chicken stock, 1 can of crushed tomatoes, the shredded chicken, the zucchini and the green beans. Bring to a simmer and cook gently for 30 minutes until the vegetables are tender and the broth tastes rich.

   ResultMinestrone base

9. 9
   Preheat the oven10 minOven · 375°FUnattended

   Set the oven to 375°F (190°C) with a rack in the center so it is fully hot when the lasagne goes in. Nothing goes into the oven during this step.

10. 10
    Layer the lasagne12 minCounter

    Stir 8 oz of ricotta with 1 egg and half of 2 oz of grated parmesan until smooth. In a 9 by 13-inch baking dish, layer 3 cups of ragù, the no-boil lasagna sheets, the ricotta mixture and the shredded mozzarella, repeating until used up, then finish with the rest of 2 oz of grated parmesan. Spread each layer evenly so the sheets are fully covered.

    ResultAssembled lasagne

11. 11
    Crisp the pancetta10 minStove

    Cut the pancetta into small cubes and render in a dry skillet over medium heat, stirring often, until golden and crisp at the edges, about 8 to 10 minutes. Pour off the fat and keep the crispy cubes in a bowl until they are tossed through the spaghetti.

    ResultCrispy pancetta

12. 12
    Bake the lasagne35 minOven · 375°FUnattended

    Slide the dish into the 375°F oven and bake for 35 minutes until the sauce bubbles at the edges and the top is golden. Let it sit while you clean up, then cut into 4 portions once it holds its shape.

    ResultBaked lasagne

At each meal, open it in “Your plan” to see how to serve it.