Season the chicken and flour with Essence. Dredge the chicken in the seasoned flour, coating completely.

Heat a large dutch oven over med-high heat, add the oil. When the oil is hot, add the chicken and brown for 2-3 minutes on each side. Remove the chicken and set it aside.

Add the onions, season with salt and pepper, then saute for 2 minutes. Add the garlic and mushrooms, season with a little more salt and pepper and continue to saute for about 2 minutes stirring occasionally so the garlic doesn’t burn.

Stir in the wine, scrapping any bits that may have stuck to the bottom of the pan, then add the tomaotes, tomato sauce and chicken stock.

Bring the mixture to a boil, stir in the red pepper, pay leaf, thyme and basil. Add the chicken back to the mixture coating it with the sauce. Reduce heat to medium and cover. Simmer for 1 hour or until the chicken is tender and cooked through.

Serve over pasta and garnish with cheese and parsley.

Heat large pot over med heat for about 5-7 minutes until it’s hot, then add 1 tbs olive oil.

While the pot is heating up, pat the meat dry with a paper towel and season with salt and pepper on all sides.

Add ribs to pot in batches and brown on all sides. Resist the urge to overcrowd them! When the meat is completely browned on all sides, remove from pan and turn the heat down to med low.

Add carrots and onions and cook until soft stirring occasionally. Add garlic and continue cooking for about another minute or so until the garlic is soft/browned.

Add 3 oz or about half of a 6oz can of the tomato paste (can use more or less or even all if you want). Cook for about 5 minutes.

Add 2 cups red wine and simmer for about a minute.

Add the can of tomatoes to a bowl and hand crush the tomatoes, then add to pot.

Add the whole Parmigiano Reggiano rind to pot

Add 2 bay leaves and the bunch of fresh thyme, stems and all. The thyme leaves will come off the stems as it cooks.

Add ribs back to the pot, bone side up.

Cover and cook in the oven at 300° for 1 hour.

After 1 hour, turn the ribs over and cook for another hour.

After 2 hours, open the lid on the pot about 1/2″ so it’s mostly but not completely covered.

After 3 hours, remove from oven. Remove meat from pot to a cutting board. The ribs are very tender, so remove any bones that may have come out from the pot. Remove the part of the meat that was surrounding the bone and remove the tissue connecting the meat to the bone as it’s inedible.

Remove the thyme stems and bay leaves. Shred the meat, add back to the pot and mix together. Taste the Ragu to see if it needs more salt.

Bring water to a boil water in large pot with about 2tbs salt. Add pappardelle to the water and stir it for about a minute so it doesn’t stick. Cook for about 15 minutes or until al dente.

Heat a large pan on medium low, add sauce a bit at a time (a few very large scoops!). You will have some left over rago to use for another meal. Add some of the pasta water so it doesn’t come out too thick. Use your own judgement for what kind of constancy you like. Remember, you can always add more water but you can’t remove it.

Add the pasta to the pan when it’s al dente and gently fold it in so it absorbs the sauce. Add more of the ragu to the pan if needed, but it shouldn’t be too saucy.

Remove the mixture to a serving platter and top with some grated parmigiano reggiano cheese.
Serve and enjoy!

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.

Preheat oven to 400° degrees. Spray the bottom of a muffin pan with cooking spray.

Place a slice of pepperoni in the bottoms of the pan.

Cover the pepperoni with a thin layer of mozzarella cheese.

Add a little bit of parmesan cheese on top of the mozzarella.

Top with a sprinkle of Italian seasoning.

Bake at 400° degrees for about 9 minutes or until the edges of the cheese is browned. Remove from oven and let cool. Note: They will crisp up as they cool.

Dip in pizza sauce and enjoy!

I’ve tried doing this in the reverse order with the cheese on the bottom and the pepperoni on top, but I’ve found that putting the pepperoni on the bottom works out much better.