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 food processor, EXCEPT OLIVE OIL.
2. Pulse, and slowly drizzle olive oil in, emulsifying till a smooth but creamy texture,
3. don’t forget to add salt and pepper to your preference.

Chocolate Covered Bacon Instructions

1. fry up bacon till golden brown, dry with paper towels and let cool down.
2. In a small deep pot heat up 1 table spoon of olive oil and the add the chocolate and continually mix till smooth.
3. Now when hot, take bacon and dredge in chocolate mix put on plate and in then put in the fridge to cool for about 15-20min.
4. What a wow factor with this dish, now you know im stoned. ENJOY….

1. heat up large frying pan,
2. add olive oil about 1/2 inch deep.
3. crack open and beat 1 egg in large bowl.
4. Now add 1/4 cup of  hot sauce
5. slice onion, I like very thin slices, add to bowl.
6. Mix egg & onions in a large bowl, mix thoroughly.
7. Have a separate bowl with flour, add flour mix try to coat all the onions use more or less flour if needed.
8. Take onions out of flour and shake off excess flour.
9. In large frying pan, carefully place battered onions, evenly spread out in pan. (med to high heat)
10. Don’t touch for about 2-3 minuits, or until golden brown or desired color.
11. Now mix to cook other sides of onions.
12. Take off heat when color is correct, may take 10 minutes or so.
13. place on dish
14. add a pinch of salt and use for whatever you want.

1. open both cans of beans and strain them using cold water. Leave them for a few minutes
2. get a large frying pan and start cooking off your bacon or pancetta you can leave them whole.
3. While your pork product is frying dice up your carrots, garlic and onion.
4. Take out bacon when its medium,
5. now throw in your vegetables , yes in the same pan you were cooking the bacon in add a pinch of salt and mix on a medium to high flame.
6. Bring salted water to a boil and add pasta follow cooking directions on the packaging of the pasta product .
7. cook strain and cut now if necessary
8. Now cut up bacon to small pieces and put back in saute pan with vegetables
9. now put in all of your beans and mix add tomato product, dry chilli’s, salt and pepper, water or chicken stock even vegetable stock bring to a light boil
10.  then lower heat “simmer” put lid back on.
11. Always mix every 20-30 minutes or so . I always check my food and adjust my seasonings accordingly . Takes about 1 ½ -2 hours and this dish tastes better the next day.
12. Now take your pasta and place in soup bowl, (about a quarter to half a bowl),  then ladel hot soup and beans over pasta, add grated cheese, a pinch of salt and drizzle a good extra virgin olive oil and serve.

1. peeled beets and chop, to a medium mince.
2. In a large bowl, mix beets with the 2 tb spoons of mascarpone cheese, mix.
3. Add salt and pepper to taste, drizzle with extra virgin olive oil.
4. In a separate bowl put a little olive oil, some lemon juice, and now throw in the arugula, gentle mix.
5. Now place beets in a small ramekin, or little bowl, or large spoon. (this will be the mold)
6. Place plate upside down on top of ramekin or bowl and then flip both so beets will be on the plate.
7. Place arugula on top of beets
8. finish with salt and drizzle of olive oil.

1. boil 1 ½ quarts of water
2. rinse spinach under cold water, don’t cut, leave the leafs whole,
3. throw spinach in boiling water and stir
4. crack open eggs whole and drop in water.
5. Add salt and peppers to taste, and please use kosher salt or a good sea salt.
6. Ladle in your bowl
7. add grated cheese as much or as little as you like.
8. this dish takes about 7 minutes and is very simple.
9. ENJOY

1. you’ll need 2 mixing bows 1 large 1 medium.
2. Cut up melon into medium size cubes, place in bowl 
3. take your olives and take the pits out and tear in half put in bowl
4. squeeze half the lemon in the bowl try not to get the pits in.
5. Add salt and olive oil then mix
6. now add all the cheese mix gently.
7. In the other bowl squeeze the other half of the lemon add salt, olive oil and mix thoroughly now add greens add dress lightly.
8. Now time to combine
9. first plate the melon, cheese and olives
10. place the greens on top of that
11. finish with a good olive oil.
12. This is a fun summer salad, enjoy!

1. Peel the outer leafs of the choke, until it’s that pale green color.
2. Now with a peeler peel off the fibrous portion of the stem long ways.
3. Now cut the artichokes in half longways.
4. No need to clean the choke its really not developed yet plus we sill have to saute.
5. Get out a large med deep pan to start saute, heat high
6. Add a healthy splash of Extra virgin olive oil. Heat high, add artichokes and saute.
7. Moving around artichokes every minute or so.you want a nice browning.
8. Add a splash of lemon juice about 3-6 minutes in. if you need a splash of water will help from burning or drying the pan. That will help steam cook the artichokes a bit.
9. Now add olives salt and crushed red chili’ flakes. Use as much as you want.
10. Mix After sauteing for about 15 min turn off heat , mix in mint. And plate.
11. Now add that lemon zest ! Hope you didn’t forget to zest a lemon.
12. Top with shaved Pecorino Romano.
13. Drizzle a a little good Extra virgin olive oil, a finishing oil preferably.
14. Taste 1 artichoke and adjust seasoning accordingly.
15. Get very high and enjoy ! This is 1 of my favorite sides.

1. get a large pot and fill with enough water to submerge the artichokes. ( I know they float. That’s why pot have lids.)
2. Put on high flame and begin to boil water.
3. Add a healthy amount of salt.
4. Cut 1 lemon in half squeeze and add to boiling water.
5. Now time to clean the artichokes. 1st peel the stems of the chokes, try to leave them in tact.
6. Now cut the artichokes in half horizontally. Discard  the loose leafs. The stems will be cut up and put back in the stuffing.
7. Get a pair of scissor and cut the remaining leafs. Get the tips off, they’re pointy and will prick you, so get rid of them.
8. When finished with all the artichokes put in boiling water. Cook for about 15 -25 min or until leafs are tender.
9. Take out of water and strain excess water from artichokes. Save some of that artichoke water for later. About a cup or so.
10. Now with a small spoon you need to core out the choke part of the choke. That’s the flowering part, it needs to be removed. Cut off stems while were here too.
11. Time to make the breadcrumbs……..
12. In a large fry pan brown sausage don’t forget to take off the sausage casing stoner,  take out and chop into small pieces.
13.  Add chopped garlic and brown,
14. add breadcrumbs, grated cheese, a good squeeze of that lemon, the sausage , the stems of the artichokes, and the mix thoroughly.
15. Add a few spoons of the artichoke water you don’t want the breadcrumbs to be too dry .
16. Mix.
17. Now stuff the artichokes, start with the core of the choke first, then to the outer leafs. Get in between all the leafs with every leaf should be an equal amount of breadcrumbs.
18. When all the chokes are stuffed, put into 12 inch pan.
19. Add about ¼ inch of the artichoke stock to the bottom of that pan. You don’t want to dry out the stuffing.
20. Cover with foil put in preheated oven 350% for about 25 min.
21. drizzle some extra virgin olive oil and serve.