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. put everything in a blender- EXCEPT extra virgin olive oil.
2. Start to blend and slowly emulsify into blender until you can see everything becoming a sauce.
3. And salt and pepper, good pinch of salt and some fresh grated cheese.

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. in a medium sauce pan heat up about 2 table spoons on Extra Virgin Olive Oil.
2. Add chopped garlic first. Mix around.
3. Add chopped onions and salt and pepper.
4. Sweat the onions and garlic out till translucent and soft.
5. Now add your whole plum tomatoes ot whatever you have.
6. Salt it pepper it stir it around and bring it to a boil.
7. Lower heat to low med, leave to simmer and cover. 30 -60 minutes.
8. Always stir and check on.
9. About 15 minutes before its done add ½ stick of butter and stir.
10. Take off heat when done and add fresh basil at the end, if you don’t have fresh basil and want to use dry basil. Just put dry basil in at the beginning.
11. DONE, DO WHAT YOU WANT AND ENJOY

Instructions

1. Cut your chili in half and put in small pot.
2. heat up balsamic vinegar in a small pot on med to high heat.
3. When it starts to boil lower heat to medium. Let simmer for 10 minutes,
4. then add honey stir and leave on low heat this is called reducing, were getting water out of the vinegar and therefor making the vinegar more concentrated.
5. Take off heat and let it rest for about 5 minutes , you’ll see it will get more syrup like as it gets cooler.

1. about 3-4 nice size tomatoes, just clean and cut into med sliced and put in food processor.
2. 1 peeled and seedless cucumber, cut up and put in food processor.
3. About 2 large bell peppers, I like yellow ones , cut up and put in food processor. Hit pulse a few times and get it nice and chopped.
4. Add about 3-4 slices if white bread no crust.
5. Add 3 tablespoons of sherry vinegar,
6. Add 3 tablespoons of olive oil.
7. Grate fresh horseradish about a quarter cup worth.
8. Add your chili.
9. And pulse till a smooth consistency.
10. Pour in shallow bowl and serve, dont forget to add fresh julienned mint.

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