Heat oven to 475°. Spray two 8" round pans with cooking spray.

Combine flours, sugar, salt, baking powder, and soda.

Cut the shortening into the flour with a pastry blender mixture until shortening is no larger than the size of a big pea.

Stir in the buttermilk completely with a wooden spoon. Let stand 2–3 minutes. The dough will be very wet.

Sift 1/4 cup all-purpose flour onto the work surface. “Turn out” the dough onto the floured work surface. Sift remaining flour over dough. Flour hands. Turn and fold dough over several times in flour and gently pat to 3/4" thick.

Cut biscuits: Using a floured 2 1/2" cutter, cut dough into rounds — don’t twist! With a spatula, place cut biscuits into pans (6 per pan). Gently reroll scraps. Don’t overwork the dough or add additional flour.

Brush tops of biscuits with melted butter. Bake 15 minutes, or until tops are golden. Serve right away. I guarantee, these biscuits will make you go “white-eyed!”

Saute the yellow onion, carrots, celery, and fennel in olive oil for the Bolognese Sauce.

Add garlic and saute. Stir in and saute, ground chuck, pork, italian seasoning, salt, and black pepper.

Add whole milk and simmer gently for 25-30 min. to reduce.

Add dry red wine and simmer about 20 min. to reduce.

Stir in tomatoes, tomato paste, salt, black pepper, and bay leaves and let simmer gently over medium-low heat for 4 1/4-5 1/2 hours. Stir often to keep the sauce from sticking or burning. Remove bay leaves, cool, and chill. Bring sauce to room temperature before assembling lasagna. Preheat oven to 400°. Blanch pasta sheets (5–6 sheets at a time) in saucepan of boiling salted water for 1 min. They should be just pliable, not cooked through. Blanch cleaned Swiss chard leaves in boiling, salted water until wilted, about 3 seconds. Transfer to paper towel-lined baking sheets.

In a food processor, blend ricotta for filling, until very smooth, about 2 minutes. Scrape down sides.

Add remaining ingredients and blend another minute.

To prepare lasagna, set aside 3 cups Bolognese for serving, then spread 1/2 cup on bottom of pan, then layers of pasta and ricotta filling. Top with a layer of chard. Spread 3/4 cup Bolognese on the chard-it won't totally cover. Sprinkle with cheese; repeat layering, beginning with pasta. Spread remaining ricotta over the last layer of pasta and sprinkle with 1/2 cup Parmesan cheese. Bake for 40–45 min. Rest 15 min.; cut, using the tip of a sharp, thin knife. Serve with some of the reserved sauce and more Parmesan cheese.

Cook linguini; bring a large pot of salted water to a boil over high heat.

Saute; heat a large saute pan over medium heat. Add the olive oil, garlic, anchovy paste, and red pepper flakes. Stir, cooking for 30 seconds—it will smell strong because of the anchovies.

Add the tomatoes, sun-dried tomatoes, brown sugar, and vinegar; stir to combine. Simmer sauce until slightly reduced, 10–15 minutes. While sauce simmers, prepare olives and herbs; pour capers into a small dish—it’s easier to measure them that way.Meanwhile, add linguini to the boiling water; stir often to force the strands to the bottom of the pot and prevent them from sticking. Cook pasta until al dente (refer to package for times). Before draining, remove 1/4 cup cooking liquid to thin the sauce if needed.

Add the olives, herbs, capers, and salt, plus some pasta water to the sauce if it seems thick. Transfer the sauce to a large, shallow bowl and top with the drained pasta. Toss until pasta is evenly coated with sauce.

Top pasta with chunks of canned tuna. Serve Puttanesca warm or at room temperature.