In a large skillet, sauté the garlic in the olive oil until golden brown. Puree the tomatoes and add them to the skillet. Add the salt and pepper. Cook on low heat, uncovered for about an hour, or until reduced. Pierce the sausage with a fork, and either fry it in another skillet or cook it under the broiler, until the outside is seared. Place the sausage into the tomato sauce and let it cook for the remainder of the time that the sauce cooks.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and place into a serving bowl. Mix in some sauce. Serve immediately with a piece of sausage and a sprinkle of Parmigiano.

In a saucepan, heat the stock and keep warm, on low flame. In a large skillet, over medium heat, sauté the onion in the butter until translucent or lightly golden brown. Add the rice and stir together until opaque and lightly toasted. Add the wine and a ladleful of the hot stock. Continue to cook and stir with a fork until the liquid is almost fully absorbed. Add 1 teaspoon of salt. As the liquid absorbs, add more stock, a ladleful at a time, waiting until almost completely absorbed before adding more. Add the bay leaf. Cook until rice is al dente and creamy, but not mushy, about 15 minutes. Remove the bay leaf and mix in the Parmigiano. Be careful not to overcook the rice. Serve immediately with a sprinkle of Parmigiano and black pepper.

Combine all the ingredients in the usual way, mix until a smooth dough is obtained. Wrap in plastic and allow to rest 30 minutes before forming the pappardelle.

Preheat the oven to 375°F (190°C). Remove any excess fat from the neck and body cavities and rinse the duck well, inside and out, under cold water; pat dry with a paper towel. With a small, sharp knife, pierce the skin of the duck all over, about an inch apart. Rub salt and pepper into the skin of the duck.

Place the duck on a rack in a roasting tray, breast side up. Pour a few cups of boiling water over the duck and into the roasting tray. Roast the duck for 2-3 hours or until no fat remains and the skin is crispy, turning the duck over after every 30 minutes. The internal breast temperature should be 165°F (75°C).

Once the duck is cooked, remove it from the oven and transfer it onto a carving board. Let it rest for 15 minutes. Remove the meat, starting with the legs and thighs (dark meat), and then the breasts, until about a half pound (8-12 ounces) is off the bone. Place the meat in a bowl and add the marinade. Let the meat marinate overnight.

Once the meat is removed, brown the bones in the oven at 400°F for 20 minutes, add the vegetables peeled and cut roughly and cook for further 10 minutes. Remove from the oven and put in a pot. Cover with water and allow to simmer for 2 hours, skimming constantly. Strain and chill until ready to use.

Finely chop the onion, celery and carrot and sauté’ gently with olive oil until golden. Remove the marinade from the meat. Dice the meat and add it to the previously cooked onion mixture. Sauté the meat until it changes color, sprinkle with red wine and brandy, allowing each to evaporate.

Add the tomatoes, duck stock, salt and pepper. Allow to cook about 45 minutes.

Bring a pot of generously salted water to boil. Cook the pappardelle until just shy of al dente.

Drain the pasta and add to the ragu. Let them cook together for about a minute. Serve immediately with a sprinkle of grated Parmigiano.

Start to prepare the sauce:

Chop the onion and fry it in the olive oil until golden brown. Puree the tomatoes and add to onion. Add the basil, salt, and pepper. Cook on low heat, uncovered for 1 hour until reduced.

While the sauce is cooking, prepare the Ricotta mixture:

In a large bowl, combine the ricotta, eggs, parsley, Parmigiano, salt and pepper. Cut the mozzarella into pieces and mix in 3/4 of it into the ricotta mixture.

Bring a pot of generously salted water to a boil. Cook the pasta for 1/2 of the packages' recommended time (it will continue to cook in the oven). Drain the pasta and add it to the ricotta mixture. Mix in 1/2 of tomato sauce. Coat the bottom of an oven proof bake pan (9 x 12) with a spoonful of sauce. Add the pasta mixture to the bake pan. Cover with the remaining mozzarella, a sprinkle of Parmigiano and a few spoonfuls of the tomato sauce. Bake uncovered at 350 for approximately 30 minutes or until the top is golden brown. Serve immediately with a spoonful of sauce and a sprinkle of Parmigiano.

Heat the olive oil in a large skillet and sauté the onion until golden. Add the mushrooms and cook over medium heat until the liquid cooks off and the mushrooms are browned. (Your favorite or any fresh mushroom will do just fine, but each will yield a slightly different taste.) Cover and set aside.

In another skillet, sauté the pancetta in a little olive oil until crisp. Remove with slotted spoon and add to mushrooms. In the skillet where the pancetta was cooked, add the pinoli and sauté until golden brown. When the pinoli are done, join them with the mushrooms and pancetta mixture. Add salt and pepper to taste.

Bring a large pot of salted water to boil for the pasta. Cook it until just shy of al dente. Drain the pasta, but retain 1 cup of the cooking liquid. Add the pasta to the skillet with the mushroom mixture and cook together for about a minute. Add a little of the retained cooking water if the mixture seems dry. Serve immediately, sprinkled with Parmigiano.

In a large bowl, mix together the dry ingredients (salt, pepper, Parmigiano, parsely, and garlic), and then add the beaten eggs. Dip the bread in milk or water, squeeze out most of the liquid and then mix it into the egg mixture Once the ingredients are thoroughly combined, add the meat and mix thoroughly by hand.. If the mixture seems dry, add a tablespoon or two of water. Take a handful of the meat mixture at a time and shape into a medium sized ball (about 2 ounces maximum), until you have formed all the balls. In a large skillet, heat about 1/4 cup of olive oil. When the oil is hot, place the meatballs in the skillet, with enough room to allow you to easily flip them over. Cook the meat balls on a low heat until brown on all side (but being careful not to burn them). Remove the meatballs from the skillet and add to the tomato sauce, and cook together for about an hour.

Chop the onion and fry it in the olive oil until golden brown. Puree the tomatoes and add to onion. Add the basil, salt, and pepper. Cook on low heat, uncovered for 1 hour until reduced

In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta and place into a serving bowl. Mix in some sauce. Serve immediately with two meatballs and a sprinkle of Parmigiano.