Produce
2 medium/large russet potatoes
2 onions
2 ribs celery
1 bunch flat-leaf parsley
1 shallot
1 bulb garlic
2 very large red bell peppers
1½ pounds precut butternut squash or 1 large butternut squash
1 pound cremini mushrooms
5 ounces baby arugula
4 ounces pomegranate seeds
Dried Goods
1 pound casarecce pasta
Arborio rice
1 pound bag egg noodles
Baking and Oils
Olive oil
All-purpose flour
Breadcrumbs, Italian seasoned
Cornstarch
Spices
Italian seasoning
Saffron
Dill weed
Onion powder
Dried rosemary
Dried thyme
Meats and Deli
1 pound ground sweet Italian sausage
2–2½ pounds boneless beef sirloin
2–2½ pound bone-in, skin-on turkey breast
Canned Goods
2 12-ounce jars roasted red peppers
15-ounce can tomato sauce
3 quarts chicken stock
16 ounces to 1 quart beef stock
Sauces and Condiments
Worcestershire sauce
24½-ounce jar passata (tomato puree)
Dijon mustard
Bakery and Bread
1 loaf thick-cut white bread
Dairy and Refrigerated
4-ounce log fig goat cheese
Heavy cream
Olive tapenade and/or basil pesto
16 ounces presliced fresh mozzarella
Eggs
5 ounces grated Parmesan cheese
16 ounces whole milk ricotta cheese
Butter
8 ounces plain Greek yogurt or sour cream
Parmesan cheese shaved or block to make shavings
Frozen
None
Snacks and Drinks
Dry white wine, Sauvignon blanc or pinot grigio
