NONNA’S TABLE

NEED UPDATED Perfect for a spring or summer dinner party, this menu is all about colour, flavour, and abundance—fresh herbs, grilled meats, vibrant sides, and a sweet finish that hits just right.

Serves: 4 | Budget: $$ | Prep Time: 2.75 Hours | Cook Time: 50 Minutes

Menu

Shopping List

Prep Steps

Cook Steps

EXTRAS

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If you’re looking for a crowd-pleaser that’s all comfort, no stress, you’ve come to the right place. This menu brings the cozy, red-and-white checkered tablecloth Italian restaurant straight to your kitchen—complete with The Best Ever Bolognese, Molly Baz’s Ceasar (a true banger), and the best garlic bread we’ve ever had (shoutout to garlic used 3 ways!).

Perfect for any time of year, this low-lift, high-reward dinner scales up effortlessly—because honestly, this Bolognese makes enough sauce to feed a small army. Just cook more pasta! Double the salad and garlic bread if you’re feeding 8+ people, and boom, instant dinner party success.

Let’s eat.

COMBINED SHOPPING LIST

○ 1 pint Cherry Tomatoes
○ 1 bunch Basil Leaves
○ 1 medium Onion
○ 1 stock Celery
○ 1 Carrot
○ 3 heads Garlic
○ 1 bunch of Chives
○ 1 Lemon
○ 4 Romaine Hearts
○ 1 lb. Ground Beef Chuck (20% fat)
○ 3 oz. Pancetta
○ 4 Oil-Packed Anchovy Fillets
○ 2 Large Eggs
○ 12 Mini Mozzarella Balls
○ 12 Tbsp. (1 1/2 sticks) Unsalted Butter
○ 6 oz (~1½ cup) Grated Parmigiano-Reggiano
○ 1 cup Whole Milk
○ 1/2 Crusty Baguette (about 6 oz)
○ Extra-Virgin Olive Oil
○ Balsamic Reduction
○ Kosher Salt
○ Black Pepper
○ Flaky Sea Salt
○ Red Pepper Flakes
○ 1 cup Dry White Wine
○ ⅓ cup Double Concentrated
○ Tomato Paste
○ 1 Bay Leaf
○ Pinch of Finely Grated Nutmeg
○ 2 cups Homemade Chicken Stock or Low-Sodium Chicken Broth
○ 1 lb. Fresh Tagliatelle or Pappardelle
○ 1 Loaf Challah Bread (12 to 16 oz)
○ 1 tsp. Dijon Mustard
○ 1/2 cup Canola or Vegetable Oil
○ 1 tsp. Worcestershire Sauce
○ 12 mini Skewers or Toothpicks
Pick your favourites from each category:
○ Meat: Prosciutto, soppressata, salami
○ Cheese: Aged Cheddar, Gruyere, Gouda, Pecorino
○ Sweet: Fresh fruit, Dried Fruit, Hot Honey
○ Carb: Bread Sticks, Crusty Bread, Crackers
○ Pickle: Cornichons, olives
○ Your favourite Bottle of Wine
○ Ice
○ 3 ounces Aperol
○ 3 ounces Dry Prosecco
○ Club soda or Unflavoured Sparkling ○ Water
○ 1 Orange

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KEY TIMING & TIPS

The bolognese will take about 1 hour to prep, and needs 2–2.5 hours to cook, so start making it at least 3.5 hours before dinner time.

The rest of the prep (including cleaning) will take around 1.5 hours, so make sure to start at least that much before your guests arrive (we recommend two hours or more!).

Start cooking 50 mins before dinner time!

PREP STEPS

Start At Least 3.5 Hours Before Dinner

• Start At Least 3.5 Hours Before Dinner •

Roast the Garlic

1. Preheat the oven to 375°F. 
2. Cut ½ inch off the top of 1 garlic head, or just enough to expose the tops of the cloves. Place the head on a square of aluminium foil, drizzle with olive oil, season with Kosher salt, and enclose. 
3. Place on a small rimmed baking sheet and bake until the garlic is very soft and lightly golden, 45 to 55 minutes. Meanwhile, start the bolognese (below).
4. Once your timer goes off - unwrap the foil and let the garlic cool.
5. Leave the oven on for the croutons!

Start the Bolognese

1. Chop 1 medium onion, 1 celery stalk, and 1 small carrot and pulse in a food processor until very finely chopped. If you don’t have a food processor you can finely chop by hand. Transfer to a small bowl.
1. Heat 3 Tbsp. extra-virgin olive oil in a Dutch oven or other large pot over medium. Break 1lb. ground beef chuck into small clumps (about 1½") and add to pot; season lightly with Kosher salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be grey in spots (that’s okay!) and still a little pink in the centre. Using a slotted spoon, transfer beef to a medium bowl.
2. Wipe out pot. Cook 3 oz. of finely chopped pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. (Jump ahead to the other prep items during these next few steps while the bolognese simmers!).
3. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
4. Return beef to pot and pour in 1 cup dry white wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.)
5. Add ⅓ cup tomato paste, 1 bay leaf, and 1 pinch of finely grated nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
1. Pour 2 cups of chicken stock and 1 cup whole milk into pot; add a pinch of salt.
2. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking.

Prep the Caesar Salad

1. Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the large bowl.
1. Your oven should still be heated to 375°F. 
2. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread.
3. Toss on a rimmed baking sheet with 2 Tbsp. olive oil, 1/2 tsp. kosher salt, and a few good cranks of black pepper until well coated.
4. Bake until deeply golden brown and crisp, 10 to 12 minutes. Let cool and put in a well-sealed container or plastic bag.
1. Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and discard the whites. 
2. Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon. 
3. Finely chop 4 anchovy fillets, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
4. Add 1 tsp. Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil. 
5. Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. 
6. Whisk in ¾ tsp. kosher salt, ¾ tsp. black pepper, 1 tsp. Worcestershire sauce, and 1 ounce grated Parmesan cheese (~¼ cup).
7. Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with a side of croutons. 
8. Cover and refrigerate.

Prep the Garlic Bread

1. Lightly smash and peel 12 raw garlic cloves. Finely grate the cloves. Yes, this recipe calls for a tonnnn of garlic. 
2. In a small saucepan, melt 12 tablespoons unsalted butter over medium-high heat. When the foaming subsides, add the grated garlic and 2 big pinches of red pepper flakes. Stir and let cook until you see the slightest hint of golden on the garlic, 30 seconds. Immediately remove from the heat and season with kosher salt. 
3. Squeeze the cloves from the roasted garlic head into the garlic butter, add any leftover oil in the foil, and mash to combine. It's OK if the mixture is a little chunky.
1. Thinly slice 1 large bunch of chives.
2. Place a loaf of challah bread on a cutting board and, with your knife parallel to the surface, carefully slice it nearly in half horizontally so the loaf opens like a book. 
3. Line a rimmed baking sheet with parchment paper. Transfer the challah to the prepared baking sheet. Brush the insides of the loaf with half of the garlic butter.  Scatter with half of the chives and a big handful of grated Parmesan. Close the bread. 
4. Brush the remaining garlic butter over the top, separating the braids of the bread to brush butter in the crevices. 
5. Wrap in tinfoil then set aside until ready to bake. Set aside leftover chives for garnish later.

Assemble the Caprese Skewers

1. On each mini skewer, thread the 2 cherry tomatoes, 1 mini mozzarella ball, and 2 basil leaves. 
2. Put on a serving platter and refrigerate until your guests arrive.

Now Set the Table

Start 30 Mins Before Guests Arrive

• Start 30 Mins Before Guests Arrive •

Make Your Charcuterie Board!

1. Put cheese on a big platter or board, then cluster piles of meaty, carby, sweet, briny and crunchy pairings around them.
2. Make sure each cheese has its own serving knife.
3. Cut into each cheese before serving - no one wants to be the first one to slice. It’s one of the laws of dinner party psychology.

When Guests Arrive!

• When Guests Arrive! •

Put Out Snack & Make Drinks

1. Drizzle the skewers with extra-virgin olive oil and balsamic reduction and sprinkle with Kosher salt and pepper. Put out with the charcuterie board.
1. Add ice to a wine glass until it is nearly full. Pour in the Aperol (I usually eyeball this and pour until I’ve filled about one-third of the glass). 
2. Pour in an equal amount of Prosecco. Top your drink off with a splash of club soda and add a slice of orange. Enjoy!

COOK STEPS

50 Mins Before Dinner

• 50 Mins Before Dinner •

Boil the Pasta Water and Pre-heat the Oven

Boil a large pot of salted water for the pasta and preheat the oven to 400°F.

Reheat the Bolognese, Make Garlic Bread and Pasta

1. If not already warm, reheat the Bolognese. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
1. Add the foil-wrapped garlic loaf to the oven.
2. Bake until the challah is lightly golden and the butter is fully soaked into the bread on the inside, 14 to 16 minutes.
3. Remove the challah from the oven and immediately shower the outside with the remaining chives, remaining Parmesan, and flaky sea salt. Cut crosswise into slices.
1. Bring the pasta water back up to a boil.
2. Cook the 1 lb. fresh pasta in a large pot of boiling salted water until just before al dente, for about 3 minutes. If using dried pasta, follow cook instructions on packaging.
3. Using tongs, transfer pasta to pot with bolognese sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. 
4. Transfer pasta to a serving platter and top with more Parmesan.

Dinner Time

• Dinner Time •

Serve!

1. Squeeze the juice of half of the lemon over the romaine, season with Kosher salt, and toss. 
2. Add caesar dressing. Gently toss the lettuce until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Have more grated Parmesan and black pepper on the table for serving.
1. Put the garlic bread and bolognese pasta on the table. Open a nice bottle of wine and serve!