Remove 4 tomatoes from the can and set aside in a small bowl. Dump the remaining tomatoes in the can and the sauce from the can into a blender. Add the tomato paste and puree. Then using your hands pull apart the 4 whole tomatoes which were set aside into medium sized pieces. Combine the pureed tomatoes with the hand shredded tomatoes and set aside.

In a large sauce pan over medium-low heat, add the bacon and saute until most of the fat has rendered from the meat and the bacon is golden brown. Drain all but 1/4 cup of the fat out of the pan. Add chopped onion and 1/2 tsp salt to the pan and cook until the onions are translucent. Add the minced garlic and red pepper flakes and saute for a couple minutes more.

Add the tomato mixture to the pan along with 1/2 tsp salt and 1/4 tsp fresh ground pepper. Bring the sauce to a simmer and continue to cook partially covered for 15 minutes. (Note that the sauce can be made up to this point in advance and re-heated before serving.)

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook following the instructions on the box or until al dente.

Once pasta is cooked, drain and add the hot pasta to the sauce. Add 1/2 cup grated Pecorino Romano cheese and drizzle with olive oil. Toss vigorously to combine. Plate the pasta and serve garnished with additional grated Pecorino Romano cheese.

Bring a large pot of salted water to a boil over high heat.

Get organized!  Chop up the shallot, celery, green apple and sharp cheddar cheese.  In a small pan over medium heat, toast the walnuts until they are lightly browned and fragrant.  Grate the parmigiano reggiano cheese.

From this point the meal takes only minutes to prepare…

In a large saucepan over medium heat, melt the butter.  Add shallots and celery and saute till the shallot is soft and translucent – about 2-3 minutes.  Add the cream, chicken broth and grated parmigiano reggiano cheese.  Add 1/2 tsp salt and 1/4 tsp pepper.  Stir.  Simmer for 2-3 minutes until the sauce has thickened slightly.  Remove from heat.

Meanwhile, add gnocchi to boiling water and cook according to package instructions.  (Usually 3-4 minutes until the gnocchi float to the top).  When done, drain the water and transfer the gnocchi to the sauce pan.  Stir to coat.  If this sauce becomes too thick – add a splash of chicken broth to thin things out to your desired consistency.

Serve the gnocchi in 4 bowls, garnish with diced apple, cubed extra sharp white cheddar, toasted walnuts, and fresh celery leaves.

To make the pesto, simply add all of the pesto ingredients listed (starting with spinach) into a food processor and press the button!  Couldn’t be easier!  Process until the pesto has a smooth consistency, about 15-20 seconds.  Set aside.  

In a large pot over medium heat, add the butter, olive oil, onion, garlic, 1 1/2 tsp salt, and cayenne pepper.  Saute until the onions have softened, about 5 minutes.  Add the mushrooms and continue to cook until the mushrooms are tender.  Add the chopped chicken and 1 1/2 cups of the pesto (see note below – you will have extra pesto).  Stir to combine, turn off the heat, and cover to keep warm.

Bring a large pot of salted water to a boil.  Add the Farfalle and cook according to the package instructions.  When the pasta is ready, reserve 1-2 cups of the pasta water, then drain the pasta and add it to the pot with the onion, chicken, mushrooms & pesto.  Stir to combine.  Add a splash or two of the pasta water until the sauce is nicely coating all of the noodles.  Add additional salt and pepper to taste.

Serve immediately drizzled with olive oil and topped with freshly shaved Parmesan.

NOTE: you will have extra pesto.  Use extra pesto on your favorite sandwich, pizza, on top of a grilled piece of fish or chicken, or on top of your favorite omelette.  Store any unused pesto with a thin layer of olive oil on top to keep it from oxidizing.  Pesto also freezes well!

Sauce
1 medium yellow onion – diced
3 cloves minced garlic
1/2 cup Brys Estate Cab/Merlot
28 oz can crushed tomatoes
1 tbsp (packed) chopped parsley
1 tsp salt
1/2 tsp pepper

In a large bowl, combine meatball ingredients.  Mix, then lightly form mixture into 2 inch balls.  (Recipe makes 12-14 meatballs)

In a large pot over medium heat, add olive oil to coat the bottom of the pot.  Add half of the meatballs, careful not to crowd the pan.  Brown the meatballs on all sides, then transfer to a plate.  Repeat with the remaining meatballs.

Pour off oil and grease from the bottom of the pot, then add a drizzle of fresh olive oil.

Add onion to the pot and saute over medium heat until translucent, about 5-10 minutes.  Add garlic and continue to cook for 1 more minute.

Add wine then using a wooden spoon, scrape up any brown bits on the bottom of the pan.  Continue to cook the wine until it is reduced by half.

 Add the crushed tomatoes, parsely, salt & pepper.  Stir.  Add meatballs back to the pot, then bring to a simmer.  Cover and cook on low for 30 minutes

Serve meatballs over spaghetti and top with freshly grated parmesan and chopped parsley. 

Prepare the Meat Sauce:
In a large saucepan over medium-high heat, add 2 tablespoons of olive oil. Sauté the chopped onion until translucent, about 4-5 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the chopped garlic and cook for another 1-2 minutes.

Drain any excess grease, then return the pan to the heat. Pour in 1 cup of Brys Estate Signature Red to deglaze the pan, scraping up any browned bits from the bottom. Add 2 jars of marinara sauce, followed by the basil, oregano, salt, and pepper. Stir to combine.

Lower the heat and let the sauce simmer, covered, for about 30 minutes, stirring occasionally.

Make the Cheese Mixture:
In a medium bowl, whisk together the cottage cheese, ricotta cheese, eggs, Parmesan, salt, and pepper until smooth and well combined. You can use an electric mixer for a smoother texture.

Prepare the Noodles:
Cook the lasagna noodles according to the package instructions, but reduce the cooking time by a couple of minutes. Drain the noodles and drizzle them with olive oil to prevent sticking. Set aside.

Assemble the Lasagna:
Preheat your oven to 350°F.

Spread a thin layer of the meat sauce at the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top, followed by a thin layer of the cheese mixture. Add a layer of shredded mozzarella cheese and a sprinkle of grated Parmesan.

Repeat the layers: sauce, noodles, cheese mixture, mozzarella, and Parmesan. End with a final layer of meat sauce on top. Finish with a light sprinkle of mozzarella and Parmesan cheese.

Bake the Lasagna:
Bake at 350°F for 30-45 minutes, or until the lasagna is bubbling.

Let it Set:
Once done, remove the lasagna from the oven and let it sit for at least 15 minutes to firm up before slicing and serving.

Bring a large pot of salted water to a boil.

In a large saute pan over medium heat, add diced bacon and cook until the bacon is crisp and brown. Remove cooked bacon and set aside reserving the rendered bacon fat in the pan.

Add diced onion to the pan with the bacon fat.  Saute until softened and translucent. Add minced garlic to the pan and continue to cook 1 minute until the garlic is fragrant. Add 28oz can of chopped tomatos and their juices to the pan.  Add 1/2 cup of the fresh basil leaves to the pan – tearing them into bite sized pieces.  Bring the sauce to a heavy simmer and continue to cook uncovered for 15 minutes allowing the sauce to reduce and thicken.

While the sauce simmers, add pasta to boiling water and cook 1 minute less than the package directions.

After the sauce has reduced, add 1/2 cup heavy cream, reserved cooked bacon, remaning 1/2 cup torn basil leaves, 3/4 tsp salt and 1/4 tsp pepper. Stir to combine.

Stir in cooked pasta and continue to cook for 1-2 minutes until the pasta has finished cooking.

Serve topped with more fresh basil and grated parmesan cheese.