Bolognese-style Meat Sauce

1/3 cup olive oil
2 ounce diced salt pork
1 garlic clove, finely chopped
1/2 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 pound ground lean beef
1/2 cup white wine
1/2 cup light cream
1 tablespoon tomato paste
2 cups beef broth (or one 28-ounce can crushed tomatoes may be substituted)
1 cup peas
2 ounces butter
Salt and pepper to taste
1/2 teaspoon ground nutmeg

In a medium saucepan over medium-high heat, heat the oil and saute the diced salt pork until the pork is light brown, about 5 minutes. Remove the salt pork with a slotted spoon and set aside. Add teh garlic to the oil and saute until golden brown, about 3 minutes. Add the onion and cook until translucent, about 5 to 7 minutes. Add the carrot and celery and cook until they soften and begin to change color, about 6 to 7 minutes. Add the ground beef and cook until browned, about 8 to 10 minutes. Pour in the wine, raise the heat to high, and bring to a simmer while stirring. Pour in the cream and bring to a boil for 3 minutes. In a medium bowl, dilute the tomato paste in the beef broth and add to the saucepan. Add the peas to the saucepan, cover and allow to simmer for 45 minutes. Add the butter, salt, pepper, and nutmeg. Stir well and simmer for 15 minutes more. Serve over spaghetti or another long pasta.

Yield: Makes 4 servings over pasta

Baked Rabbit

1 3-pound rabbit, cut into 8 pieces
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon chopped fresh parsely
1/2 tablespoon chopped basil leaves
3 tablespoons grated pecorino Romano cheese
6 medium all-purpose potatoes, peeled and quarterred
1 cup dry white wine
1 1/2 cups chicken broth

Preheat the oven to 350 degrees F. Place the rabbit in a large roasting pan. Sprinkle the salt, pepper, parsley, basil, and cheese on top.

Add the potatoes, white wine, and chicken broth. Bake for 1 hour and 20 minutes.

Yield: Makes 4 to 6 servings.

Cannoli

For the cannoli shells
oil for deep frying
2 cups cake flour
1 cup all-purpose flour
1/4 cup sugar
4 ounces lard (1 stick or 8 tablespoons)
1 tablespoon rum
1 tablespoon honey
pinch of salt
1/2 teaspoon cinnamon
1 large egg plus egg wash (2 eggs whisked with 2 tablespoons water)

For the ricotta filling
1 pound dry ricotta (impastata), or buy good-quality ricotta, line a strainer with cheese cloth, place the cheese in it, and drain overnight or a full day
1/2 cup granulated sugar
1/4 teaspoon cinnamon oil, or ground cinnamon
1/4 cup mini chocolate chips
confectioners' sugar for dusting

Heat a deep fryer to 320 degrees F

In a mixer, combine all the connoli shell ingredients except the egg wash, adding enough water (1 to 2 tablespoons cold water) until it reaches a doughlike consistency. The amount of water will vary according to the outside temperature/humidity. Roll the dough to the thickness of pasta (1/4 inch). Using a cannoli cutter (An oval-shaped cookie cutter), cut out the cannoli. Place the cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over realing the opposite edges where they meet with egg wash and pressing down.

Deep fry them for 3 minutes, until golden brown.

Combine all the filling ingredients. Let the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli. Serve sprinkled with confectioners' sugar.