Southern Italian Spaghetti and Meatballs

Ingredients for the Neapolitan sauce: 1/4 cup olive oil 1 rack baby back ribs, separated (about 2 pounds) 1 large Spanish onion, diced 1 T kosher salt 6 cloves garlic, sliced 1 bottle dry white wine 2 28-ounce cans San Marzano tomatoes, chopped 3 T fresh oregano leaves 1 T crushed red pepper flakes, optional 1 fresh bay leaf 1 2-inch by 3-inch parmesan rind * * * * * Ingredients for the meatballs and sauce: 1/3 cup olive oil 1 clove garlic, minced 1 shallot, minced 1 1/2 cups diced day-old wheat bread (like from a pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20 or 75/25) 3/4 cup whole milk ricotta 1/2 cup fresh basil leaves, chopped 1/2 cup chopped fresh flatleaf parsley 1/4 cup grated parmesan 1 teaspoon kosher salt 1 egg Neapolitan Sauce * * * * * Ingredients for the pasta: kosher salt 1 pound spaghetti 15 fresh basil leaves, torn 1 to 2 T butter 1/4 cup grated parmesan Preparing the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours. Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts. * * * * * For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes. Soak the bread in the milk in a medium bowl. In a separate bowl, combine the beef with the ricotta, basil, parsley, parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture. Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side. Place Neapolitan sauce in a large saucepan and add the meatballs. Bring to a simmer and simmer about 30 minutes. * * * * * Preparing the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions. Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from the Neapolitan sauce and serve with the remaining sauce on the side. Serves 6 to 8

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Meatballs

These meatballs freeze well. Cut the cooking time by a few minutes, let them cool, place in a ziplock bag and freeze. To finish cooking, remove the meatballs from the freezer and drop them into a pan with marinara sauce to finish the cooking.

Ingredients:
1/2 pound lean pork sausages, meat removed from casings
1 pound lean ground beef
1/4 cup parmesan or romano cheese, grated
1 large egg, slightly beaten
1/2 cup milk or water
1/2 cup breadcrumbs
2 cloves garlic, minced
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 T Italian seasoning
2 T fresh parsley, minced
1/2 teaspoon red pepper flakes
a dash of cayenne pepper

Preparing the meatballs:
In a large bowl, combine all the above ingredients. Gently mix them together with a wooden spoon, or use your hands, taking care not to overmix.

Preheat oven to 400 degrees F.

Shape into medium-sized balls (about 1 tablespoon each), and place on a lightly greased, foil-lined baking sheet. Bake for 15 to 20 minutes, turning the balls once or twice to promote even browning. Once browned, finish cooking in marinara sauce.

Makes 2 dozen meatballs

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Meatballs And Polenta

Ingredients for the meatballs:
1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pinenuts
sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle mushrooms
2 pints vine-ripened small tomatoes
1 medium ball fresh mozzarella

* * * * * *

Ingredients for the polenta:
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 T whole butter
Pinch sea salt

Preparing the meatballs:
Preheat the oven to 350 degrees F.
Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.

In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.

Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.

* * * * *

Preparing the polenta:
In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.

Serves 6

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Star Anise Flank Steak With Watercress, Mint, Orange And Fennel Salad

Ingredients for orange star anise sauce:
1 T vegetable oil
1 shallot, cut in half and sliced
2 star anise, whole
1 Thai red chile, slit lengthwise, seeded and kept in one piece
2 cups store-bought orange juice
zest and juice of 2 oranges
1 T fresh smashed ginger
1/2 cup sugar
1 1/2 T fish sauce
1 teaspoon soy sauce
2 whole star anise, ground in mortar and pestle
1 T unsalted butter, cold
kosher salt

* * * * * * *

Ingredients for flank steak:
1 flank steak, cut into 1/4-inch slices across the grain
3/4 cup cornstarch
2 T garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 star anise, crumbled up in a mortar and pestle
vegetable oil, for frying
orange-star anise sauce
kosher salt
watercress with crispy garlic

* * * * * *

Ingredients for orange-fennel salad:
3 oranges, peeled and segmented
1/2 bulb fennel, thinly sliced
1/4 red onion, thinly sliced
2 teaspoons white wine vinegar
1/2 bunch fresh mint, leaves picked
1/3 cup, sliced almonds
kosher salt

* * * * * *

Ingredients for watercress salad:
2 T vegetable oil
2 cloves garlic, chopped
2 bunches watercress, rinsed and dried
kosher salt

Preparing the orange star anise sauce:
Heat the oil in a saute pan over medium-high heat. Saute the shallots, tossing until they are golden brown, approximately 1 to 2 minutes. Add the star anise and chile. Deglaze with all of the orange juice. Add the ginger, sugar, the rest of the orange juice and stir. Reduce the sauce over medium-high heat until a syrup consistency, approximately 5 minutes. Strain into a smaller saucepan, and return to the stove. Add the fish sauce, soy sauce, ground star anise and orange zest. Cook over medium-low heat until the orange zest is tender, approximately 2 minutes. Remove from the heat, add the butter, stir to incorporate. Season the mixture with salt.

* * * * * *

Preparing the flank steak:
In a large, wide-based pot, heat the oil to 365 degrees F. Prepare a sheet tray lined with paper towel.

Place the cornstarch, garlic powder, cayenne pepper, salt, black pepper, and half of 1 ground star anise in a bowl. Lightly dredge the flank steak slices in the cornstarch mixture in batches.

Fry the flank steak slices in batches. Remove the steak from the oil and place on a lined tray. Fry the remaining flank steak, repeating the process. Place the flank steak in a large bowl, toss with the orange star anise sauce and season with the other half of the ground star anise and salt.

* * * * * * *

Preparing the orange fennel salad:
In a bowl, add the oranges, fennel, red onion, and vinegar. Season with salt and mix well. Add the fresh mint leaves and sliced almonds just before serving.

* * * * * *

Preparing the watercress with crispy garlic:
In a saute pan, heat the oil over high heat. Fry the garlic, tossing constantly, until golden brown, ensuring the garlic does not burn. Add the watercress and toss. Cook until just beginning to wilt, approximately 1 to 2 minutes. Season with salt.

Serves 4

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Italian Pot Roast [Stracotto]

Ingredients:
1 (5-pound) boneless beef chuck roast
kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Preparing the pot roast:
Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth (the cooked pan juices and vegetables can also be pureed in a blender). Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Serves 8 to 10

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Lasagna

Ingredients:
2 T extra virgin olive oil
1 cup chopped onions
2 garlic cloves
1 1/2 pounds Italian sausages, out Of casings
1 28-ounce can crushed San Marzano tomatoes
1 6-ounce can tomato paste
1 16-ounce jar of tomato sauce
1/4 cup chopped Italian parsley
1/2 cup chopped basil
1/4 cup chopped fresh oregano or 1 teaspoon dried
2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper

1/2 box lasagna noodles
1 pound whole milk ricotta
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on the top
1 extra large egg, lightly beaten
1 pound whole milk mozzarella cheese, plus extra for the top

Preparing the lasagna:
Preheat the oven to 400 degrees F and position the oven rack in the middle.

Heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent, about 5 minutes. Add the garlic and stir for one more minute.

Add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.

Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

Soak lasagna noodles in a pan of boiled water for 20 minutes.

Combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.

Ladle one third of the meat sauce into a 9-inch by 12-inch by 2-inch casserole baking pan. Spread the sauce over the bottom of the dish. Add approximately half the pasta in one layer - Cover the sauce with the pasta. Spread half the sliced mozzarella, half the cheese mixture, and 1/3 of the sauce. Add another layer of pasta, mozzarella, ricotta, and the remaining sauce.

Sprinkle with mozzarella and the remaining 1/2 cup of parmesan.

Bake uncovered for 35 minutes, or until the sauce is bubbling.

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Steaks With Green Peppercorn Cognac Sauce And Baked Fingerling Potatoes

Ingredients for the steaks:
4 (14-ounce) strip steaks, trimmed
kosher salt
freshly ground black pepper
1 T butter
1/2 cup minced shallots
1 T green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 T Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 T Worcestershire Sauce
1/2 cup veal stock, homemade or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped

* * * * * *

Ingredients for the salt-baked potatoes:
1 1/2 pounds small fingerling potatoes, washed and dried
pinch coarse sea salt
15 bay leaves

Preparing the steaks:
Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes.

Turn the steaks on the second side and brown, 3 to 5 minutes.

Arrange the steaks on a rack to rest while you make your sauce.

Remove the excess grease from one of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.

* * * * * *

Preparing the potatoes:

Preheat the oven to 375 degrees F.

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

Serves 4 to 6

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Smoked Brisket

Ingredients:
1/2 cup salt
1 cup brown sugar
1 cup white sugar
1/3 cup chili powder
1/4 cup paprika
6 T black pepper
3 T onion powder
3 T garlic powder
3 T ground cumin
1 T cayenne
1 (10 to 12 pound whole, packer trim beef brisket

Preparing the brisket:
Sift all of the rub ingredients into a medium bowl and mix well. Set aside.

Trim all the hard fat from the brisket. Trim all the soft fat to 1/4-inch. Prepare a smoker or a grill, following manufacturers directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat for about 1 hour per pound. For example, a 10 pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature. When the brisket reaches 170 to 185 degrees F, on an instant-read thermometer, in the flat part of the brisket, remove the brisket from the smoker.

Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

Serves 10 to 12

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Baked Salami, Another Way

Ingredients:
1 Hebrew National salami
1/2 jar orange marmalade
1/2 jar apricot preserves
2 T honey dijon mustard

Preparing the baked salami:
Make diagonal cuts every 1/4 to 1/2-inch without cutting through the salami. Cover the salami and down into the cuts with a mixture of the mustard and preserves and marmalade. Bake at 350 degrees F for about an hour. The top of the salami should be caramelized.

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Baked Salami

Ingredients:
1 large Hebrew National salami
1 1/2 cups honey mustard
1 1/2 cups apricot or peach jam

Preparing the baked salami:

Preheat oven to 275 degrees F.

In a small sauce pan, over medium heat, combine mustard and jam. Stir constantly until mixture is well combines and bubbly. Place salami on wire rack on a cookie sheet. Make diagonal slits every half-inch in the top of the salami to let the fat drip out and marinade drip in during baking. Brush mustard mixture onto salami. Bake for 4-5 hours, basting every 45 minutes to an hour.

Slice and serve with crackers and mustard on the side.

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Short Ribs With Pasta

Ingredients:
3 T extra virgin olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
salt
freshly ground black pepper
1/4 cup all purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 T tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Preparing the short ribs:
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings.

Serves 4 to 6

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Braciole

There is only one meat for the real braciole: A very lean cutlet of beef tenderized with a heavy meat pounder. The secret to great braciole is its fillings.

Ingredients for the Neopolitan pasta sauce:
3 pounds of chuck, blade or other inexpensive beef or veal, tied in a roll
10 pounds medium yellow onions, finely sliced
1 small to medium carrot, finely sliced
1 small rib celery, finely chopped
3 teaspoons salt
4 rounded T finely cut parsley
4 T bacon drippings, or canola or other vegetable oil
4 T canola or other vegetable oil
4 T extra virgin olive oil
1 cup dry white wine
4 ounces parmigiano reggiano
freshly ground black pepper, to taste

* * * * * * *

Ingredients for the braciole:
6 pieces of beef
3 ounces pine nuts
3 ounces dark seedless small raisins or currants
3 ounces mozzarella (firm, not fresh)
3 ounces prosciutto
3 ounces fresh bread crumbs
chopped Italian parsley
salt and freshly ground pepper

Preparing the sauce:
Pour 4 tablespoons of canola or other vegetable oil into the pot, followed by all the onions. Cook at a medium heat and keep turning until all onions are beginning to become translucent.

In a cast-iron frying pan, heat up the bacon drippings until they're almost smoking. Now place the beef roll in the pan and turn it until it is forms a light brown crust all the way around.

Remove the beef roll from the pan and place into the onion pot, covering the beef with onions and pouring the beef and bacon drippings into the pot. Deglaze with a little dry white wine if necessary. Turn to a medium-low simmer so that the juices from the beef and onions don't evaporate and leave the pot dry. Add a bit of water throughout the process if necessary. Simmer gently for 6 to 8 hours, taking care not to burn the sauce.

About one hour prior to eating, remove the beef roll and set it aside to rest. Stir the carrots and celery into the sauce.

About 15 minutes before eating, add the parsley and wine and shred the beef roll and stir back into the sauce.

About 3 minutes prior to serving, add all the salt and pepper as well as the extra virgin olive oil. Stir and ladle it over pasta. Grate parmigiano to cover the sauce with a layer of cheese and pop under the broiler for a couple of minutes, just enough to melt the cheese.

* * * * * * *

Preparing the braciole:
Combine the filling ingredients and spread them over the pounded beef tenderoin cutlets. Roll up tightly and secure with toothpicks or tie with string.

Brown the braciole in a couple of tablespoons of extra virgin olive oil until they are golden to dark brown all around, ends included. Cover them in a big pot of Neopolitan pasta sauce and simmer for 4 to 8 hours.

Serves 6

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Beef & Vegetable Stir-Fry

Ingredients:
1/2 cup fat-free beef broth
1/2 T cornstarch
1/2 T reduced-sodium or lite soy sauce
1 1/2 cloves garlic, chopped (1/2 T)
4 ounces raw lean filet mignon or leanest cut available, sliced
dash of salt
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 T chopped scallions, plus thinly sliced scallions, for serving, optional

Preparing the stir-fry:
Combine beef broth, cornstarch, soy sauce, garlic, and red pepper in a bowl. Whisk until cornstarch dissolves. Set aside.

Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.

Bring a skillet sprayed with non-stick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.

Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.

Season to taste with additional salt and garnish with sliced scallions.

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Short-Rib Meatballs & Pasta

Ingredients:
1 1/2 pound short rib meat, sinew removed and ground (you can get your butcher to do this for you)
1/2 cup whole milk
1/2 cup dry bread crumbs
1 teaspoon fresh garlic, grated on a micro plane
1 T yellow onion, grated on a microplane
2 T flatleaf parsley, minced
1/2 cup parmesan-reggiano, grated
1 egg
kosher salt and black pepper
extra virgin olive oil
1 1/2 cups yellow onion, small dice
3/4 cups carrots, small dice
3/4 cups celery, small dice
1 T fresh garlic, minced
2 thin slices of prosciutto, diced
2 bay leaves
1 cup dry red wine
2 cups beef stock or chicken stock
1 sprig of fresh rosemary, about 6 inches long
1 1/2 T double concentrate tomato paste
1/2 cup whole milk
2 T heavy cream
4 each, 12-inch long fresh pasta sheets, or DiCecco (or Rustichella d'Abruzzo brand) lasagna sheets, or papparadelle pasta

Preparing the meatballs:
Combine the bread crumbs, milk, grated garlic and grated onions in a bowl and mix to combine. Let it sit for 5 minutes.

Combine the beef, egg, parmesan and parsley with the bread crumb mixture and mix very well. Use the paddle attachment on a Kitchen Aid mixer. Season with a half a teaspoon of salt and a few turns of fresh ground pepper.

Test seasoning by making a walnut-sized meatball. Place a small saute pan over medium heat. Add some oil and saute the meatball until it is done. Taste and adjust the seasoning as necessary (the garlic and onion will grow stronger as the mix sets so you are really only tasting for salt). Place meatballs in the refrigerator.

Make the meatballs the size of golfballs. Heat a 14-inch non-stick skillet over medium-high heat. The meatballs start out very tender but firm up as the fat is rendered. Add a couple of tablespoons of olive oil and add the meatballs. Brown on all sides. Remove the meatballs to a baking sheet with sides when they are finished browning.

Heat the oven to 375 degrees F. Bring a large pot of salted water to a boil.

Drain the grease from the pan used to fry the meatballs and return it to the heat. Add a couple of tablespoons of olive oil and add the prosciutto. Once the prosciutto is crisp add the chopped onions, carrots, and celery. Saute until they begin to soften -- Don't brown. Add the garlic.

When you smell the garlic, add the wine and the bay leaves. Reduce the wine to a glaze and then add the stock and rosemary sprig. Reduce the liquid by half. Add the milk and cream. Let it come to a boil and then then place the pan into the oven.
Place the baking sheet with the meatballs into the oven. Set a timer for 16 minutes.

About 4 minutes before the timer goes off drop the noodles into the pot of boiling water and cook for 3 to 4 minutes. If using DiCecco or other dried pasta, put the pasta into the water earlier, according to package instructions, timed to be done when meatballs are.

Drain the pasta when it's al dente. Remove the sauce and meatballs from the oven. Remove the bay leaves and rosemary sprig from the sauce. While the sauce shouldn't be too thick, it should be reduced.

To plate, hold the end of a noodle with a clean towel. Place about a tablespoon of sauce between each layer as you bunch it on the plate. Place three meatballs on top drizzle with some ragu and grate more cheese over the top and serve.

Serves 4

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Short Rib Ragu

Serve over polenta or rigatoni pasta.

Ingredients:
5-6 pounds bone-in short ribs
kosher salt and freshly ground black pepper
1 T bacon fat, lard or oil
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 large cloves garlic, finely chopped
2 T tomato paste
1 T anchovy paste
1/2 bottle full-bodied red wine
14 ounces fire-roasted whole tomatoes and juice
1 T Dijon mustard
3 to 4 dashes Worcestershire sauce
1 ounce dried porcini mushrooms
1 teaspoon dried thyme
1 teaspoon dried oregano
1 large sprig rosemary, leaves chopped
2 bay leaves
chicken stock or water

gremolata

* * * * * * *

Ingredients for gremolata:
1 large clove garlic, minced
1 large lemon, zest only
1/4 cup parsley, finely chopped
1/2 teaspoon salt
1 teaspoon olive oil


Preparing the gremolata:
Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.

* * * * * * *

Preparing the short rib ragu:
Preheat oven to 350 degrees F. Soak dried mushrooms in 2 cups boiling water.

Season ribs well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside.

Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.

Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.

Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then put parchment paper or aluminum foil down over the top of the meat and vegetables, cover pot tightly with lid and braise in oven for at least 3 hours or until ribs are fall-apart tender.

Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.

Refrigerate overnight. The next day, remove additional fat from the surface before reheating.

Serves 8 to 10

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Beef And Prosciutto Rolls Stuffed With Chestnuts [Involtini with Castagne e Prosciutto]

Ingredients:
2 pounds beef, cut into 8 thin slices
8 cooked ham slices (prosciutto cotto)
24 chestnuts, boiled or roasted, peeled and halved
salt and freshly ground black pepper
4 T extra virgin olive oil
1 onion, chopped
sprig of fresh rosemary
2 cups white wine

Preparing the involtini:
Lay the slices of beef flat on a worktable and put a slice of ham on each. Place 3 to 4 pieces chestnuts on each slice of ham, and season with salt and pepper. Roll up each slice of beef and secure with toothpicks.

Heat the extra virgin olive oil in a large pan. Add the onion and the sprig of rosemary. Add the beef and sear on all sides. Add the wine, and cook for a few minutes on medium heat. Season with salt.

Add the remaining chestnuts to the pan, breaking up some of them to thicken the sauce. Let the sauce reduce. Remove the pan from the heat, and let rest for a few minutes with the lid on. Serve warm.

Serves 4

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Roast Pork (or Beef or Lamb) With Balsamic-Glazed Potatoes & Onions

This recipe works with beef or lamb, too.

Ingredients for the pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
salt and pepper
2 T freshly ground fennel seeds
3 1/2-pound boneless rolled pork loin, skin off, fat scored in a crisscross pattern
olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

* * * * * *

Ingredients for the potatoes and onions:
3 1/2 pounds medium-sized waxy potatoes, peeled and quartered lengthwise
olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups balsamic vinegar
sea salt and freshly ground black pepper

Preparing the pork:
Preheat the oven to 400 degrees F.

Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the herbs and seasoning stick to it.

Put a roasting pan just big enough to fit the pork in on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down. Sprinkle any flavorings remaining on the board over the top of the pork. When the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom rack of the oven for 1 hour, basting it halfway through. For the last 20 minutes of cooking, you may need to cover the pork to stop it coloring too much.

In another roasting pan just large enough to layer the potatoes, heat it on the stove. When hot, pour a couple of tablespoons of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar. Season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

After 1 hour, prick the meat -- If the juices run clear, it's done. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the fond off the bottom. Season if necessary. Pass through a sieve into a serving pitcher and serve alongside the pork and drizzle over the top.

Serves 6

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Julia Child's Beef Bourguignon

Ingredients:
1 6-ounce piece of chunk bacon
3 1/2 T olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
salt and pepper
2 T flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 T tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 T butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Preparing the beef bourguignon:
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Serves 6

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BF's Coffee Rub For Steaks

Ingredients for coffee Rub:
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 T Spanish paprika
2 T dark brown sugar
1 T dry mustard
1 T kosher salt
1 T ground black pepper
1 T ground coriander
1 T dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder

2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
canola or olive oil
salt and coarsely ground black pepper

Preparing the steaks:
Combine all spices in a bowl.

Preheat oven to 425 degrees F.

Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

Serves 4

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Debi's Beef Stew With Polenta

Serve Tuscan Green Beans or broccoli rabe on the side.

Ingredients for the beef stew:
3 T olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium fresh tomatoes, halved, around the circumference
salt and freshly ground black pepper

Ingredients for polenta:
1 T olive oil
4 cups vegetable stock or broth
1 cup instant polenta

Preparing the beef stew:
In heavy, large Dutch oven over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.

Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.

Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.

* * * * * *

Preparing the polenta:
While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.

In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.

* * * * * *

Assembling the dish:
When the beef is tender, fish out the tomato skins and the thyme sprigs' stalks.

Turn the polenta out of the bowl, slice, and serve as is alongside the stew, OR, grill or fry the slices of polenta in a teaspoon of olive oil until they take on some color and the edges crisp.

Serves 4 to 6

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