North Italia has become a neighborhood staple where everyone at the table finds a favorite. From hand-tossed pizzas to seasonal dishes like Braised Short Rib and house-made pasta, the menu offers something for every craving. With three Houston-area locations, North Italia has recently rolled out its fall menu, where diners can settle in for a cozy evening of Italian dining. Among the new seasonal offerings is the Sunday Night Lasagna, which Corporate Chef and Director of Culinary Research and Development Chris Curtiss says was inspired by Italian tradition. northitalia.com
The Proteins
“The dish is inspired by the Sunday Ragu or Sunday Gravy that families have gathered around for generations,” says Curtiss. It combines braised short rib, Italian sausage, and a meat ragu also used in the restaurant’s Bolognese. “I chose the braised short rib and Italian sausage to add depth of flavor and to honor one of the most well-known Italian traditions,” he says.
The Pasta
The pasta for the Sunday Night Lasagna is a simple egg dough made from egg and flour. “Each sheet is handcrafted daily in our kitchens,” says Curtiss. He explains that while the dough is uncomplicated, the process requires care. “The simplicity of the dough complements the complex depth of the gravy,” he adds.
The Sauce
Curtiss describes the sauce as a traditional, house-made marinara. “It’s a hand-crushed tomato sauce that stays true to classic Italian roots,” he says. The sauce, which he calls rustic, serves as a balanced base. “It pairs perfectly with the deep flavors that build layer by layer in the Sunday Night Lasagna.”
The Mix-Ins
Ricotta and Grana Padano cheeses are added for richness, along with a touch of bechamel. “The bechamel helps stabilize the lasagna and adds a subtle flavor of nutmeg,” says Curtiss. The combination is intentional. “It’s the kind of flavor that keeps you wanting to go back for another bite.”