-
1/2 c. extra-virgin extra virgin olive oil plus
-
2 tsp extra-virgin extra virgin olive oil
-
1 med onion peeled, halved
-
1/4 lb spiced pancetta
-
5 x garlic cloves pressed
-
2 x garlic cloves finely minced
-
3 x garlic cloves cracked
-
Coarse salt to taste
-
Freshly-grnd black pepper to taste
-
3 can plum tomatoes - (35 ounce ea) pureed in a blender
-
1 can tomato puree - (28 ounce)
-
6 lrg fresh basil leaves
-
2 med lean beef cutlets - (9 ounce ea)
-
1 Tbsp. fresh flat-leaf parsley finely minced
-
2 tsp freshly-grated Pecorino Romano cheese plus more
-
3/4 lb sweet pork sausage with fennel 4 to 5 links
|
-
4 x pork spare ribs - (3/4 lb)
-
1/2 c. white wine
-
1 lb pasta such as ziti, penne or possibly pennoni
-
1 1/2 lb grnd top sirloin
-
3/4 lb grnd pork
-
3/4 lb grnd veal
-
2 x garlic cloves pressed
-
2 Tbsp. extra-virgin extra virgin olive oil
-
1/2 tsp coarse salt
-
1/4 tsp freshly-grnd black pepper
-
1/2 c. freshly-grated Pecorino Romano cheese
-
2 Tbsp. finely-minced flat-leaf parsley
-
3 lrg Large eggs lightly beaten
-
1 slc Italian bread soaked in water
-
3/4 c. unseasoned dry bread crumbs
-
1/2 c. light extra virgin olive oil
|