1. In medium large 4 inch deep pan add a drizzle of olive oil all 3 meats and a healthy pinch of salt.
2. Mix. High heat.
3. When meat is all cooked put in a strainer to get out all water and fat. Leave alone.
4. In the same pan you just browned the meat add a touch of olive oil.
5. High heat, add carrots, onion, and garlic.
6. Stir, add healthy pinch of salt and pepper.
7. Saute veggies till tender .
8. Add 2 cans of sauce, bring to a boil “bubble” and then turn heat to low.
9. Simmer for about 1 hour or so . The longer you simmer the sauce the more water will be evaporated and that will result in a more concentrated sauce.
10. Bring large pot of water to boil. (for pasta)
11. Add pasta to boiling salted water. (follow cooking directions on pasta box)
12. Now combine meat into the pan of tomato sauce.
13. cook for another 15-20 minutes or so.
14. At the very end now add the heavy cream and stir.
15. Taste and re season if necessary.
16. In a large bowl, add cooked, strained pasta.
17. Add tomato sauce to bowl and dress pasta lightly.
18. Now plate pasta on dish and spoon over a good size portion of bolgnese/ meat sauce on top.
19. Grated cheese.
20. Enjoy.

1. 1st get out a large pot and full with water ,add salt and start to heat up.
2. Now get a piece of cheesecloth, or a pair of your sisters pantyhose. Clean ones. And put in the ricotta we neet to get the excess water out. So that’s why were using such items. Tie the ricotta up with a bowl underneath to collect the water.
3. Let strain for about 1 -3 hours.
4. Get out a large mixing bowl and make a clean work area to start kneading and rolling the ricotta mixture.
5. In the large bowl put in ricotta. The more water you get out ,the less flour will be absorbed. And that will make lite fluffy pillowy gnocchi. (Not heavy gummy balls of cocka.)
6. Add 1 egg to start. This will bind our mixture. You might need the other egg you might not depending on how much water you get out of the gnocchi.
7. Grate ¼ of that fresh nutmeg.
8. Grated cheese.
9. Pinch of salt and mix thoroughly.
10. Dust your work area with flour. IT WILL BE MESSY. Accept it. It’s worth it trust me.
11. Spoon out a medium size of ricotta mixture and sprinkle flour over it. Start to kneed, adding dusting’s thru out kneading . DONT OVER KNEAD IT. This is a delicate kneed. It’s a feel process. Do not be afraid.
12. So after a light kneading roll out the gnocchi to medium size pipes. Do small batches at a time. If you do too much at once it will absorb a lot of flour and you’ll have heavy doughy gnocchi.
13. Now cut into about ½ inch pieces and roll them off a fork to give it ridges “optional” the ridges.
14. After cutting put on sheet pan and freeze. Or put in freezer for about 20 minutes. Hardest part is done.
15. Now time to cook gnocchi.
16. In that large pot of boiling salted water, put gnocchi in HANDFULL AT A TIME. NOT ALL AT ONCE. It will bring the water temperature too far down , and the gnocchi will break and fall apart.
17. Constantly gently stirring once GNOCCI FLOATS IT’S DONE.
18. Take out with a large straining spoon,
19. Put in your favorite sauce. I like pomodoro, bongesse, pesto,
20. if you make these right you should get laid all the time. It’s that good !

Instructions

1. bring to a boil a large pot of water for the pasta. Add salt.
2. Defrost shrimp in a large med cold water bowl.
3. Heat up a large frying pan, add a nice splash of olive oil.
4. Slice and add garlic to hot frying pan.
5. Take defrosted shrimp , it’s OK to get some of the water in the frying pan.
6. Add frozen peas or fresh peas, a touch of pasta water.
7. Now a pat of butter, salt and pepper, when it comes to a slight simmer and the shrimp start to turn red. Take it off the fire.
8. Julian or just cut some fresh mint and add at the very end of plating,
9. follow capellini directions on box. Strain and some olive oil put in large bowl pour shrimp and peas over pasta mix.
10. Add fresh mint now, salt and pepper if needed.
11. GET HIGH AND ENJOY

Instructions

1. put everything In the blender EXCEPT EXTRA VIRGIN OLIVE OIL.
2. Slowly drizzle in the oil till a nice emulsifying begins.
3. That’s it

Instructions

1. slice your spaghetti squash horizontally and bake at 350 f for about 45 minutes. Rub olive oil on the squash . Then place in oven.
2. Heat up large sautee pan, when hot add olive oil , then garlic, start to brown.
3. Add olives and capers stir.
4. Add your tomato sauce and season with chili flakes now . Add as much or as little spice as you want.
5. Cover and put on low heat simmer . When the plum tomatoes start to break up its ready.
6. Takes about 30 minuits, idealy 45 min to an hour.
7. Take Sp Squash out of oven and cool if possible. If not just be careful, take a fork and run it longways in the flesh side. It should come right out in strains that resemble the name spaghetti squash.
8. Add squash to the putenesca sauce.
9. Finish with a drizzle of extra virgin olive oil.
10. Stir plate and enjoy

Instructions

1. you’ll need a large deep pan and a large pot to boil water.
2. Heat up large pan add quarter cup of olive oil 
3. add oxtails salt and pepper.
4. Brown both sides of meat.
5. Dice garlic onions and carrots and add it to the meat that’s browning sweat it out for about 6- 10 min.
6. Now add half a bottle of red wine cover and lower heat and simmer for a hour and a half
7. then add tomato sauce season with salt peppers and chilli’s .
8. Always taste and re-season accordingly. Now it’s just a slow simmer this dish usually takes about 3-4 hours.
9. In the large pot bring salted water to a boil add pasta and cook till al’dente drain.
10. Add some of the sauce from the ragu to the pasta add lightly dress the pasta .
11. Now take all the bones out of the rugu the meat should just fall off the bone if it doesn’t come off easily it’s not done.
12. Now plate the pasta and the the ragu on top of that add chopped mint salt pepper and a good finishing olive oil.