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Pasta All-Purpose Pasta Dough Simple Tomato Sauce Zucchini Pasta Tagliolini (Egg Noodles) Noodle Scraps in Butter and      Cheese Pasta Primavera Spaghetti Alia E Olio Abruzzi Spaghetti Sauce Baked Lasagna Tagliolini with Egplant    and Pine Nuts Linguini a la Vongole Pasta with Pesto Sauce Potato Gnocchi Gorgonzola Cheese Sauce Ravioli Rotelli Pasta with      Pesto Clam Sauce Farfalle with Italian Mushrooms      and Brown Sauce Risotti Mushroom Risotto Lombardi Risotto Risotto with Clams Risotto Garibaldi Rice Timballo      from the Speckled Goose Club Italian Quiche Roasted Pepper Rice Polenta Polenta Fritta Gorgonzola Cheese Sauce      for Polenta Fritta Meat Gravy for Polenta 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Tagliolini (Egg Noodles) Nona Crinella Style 1 pound ground sirloin 1/2 cup, olive oil 2 stalks celery, finely chopped 2 medium white onions, finely chopped 4 cloves garlic, finely chopped 1/2 cup parsley, finely chopped 1/2 cup fresh basil leaves, chopped (or 1 teaspoon dry basil) 1/4 teaspoon, dry thyme 1/4 teaspoon, dry rosemary 1/4 cup, dried Italian mushrooms, pre-soaked in hot water and finely chopped 1 dried red chili pepper 1 medium can (about 15 ounces), solid packed tomatoes 2 small cans (about 8 ounces), tomato sauce 2 small cans (about 6 ounces), tomato paste 2 cups, water 1 cup, Marsala sherry 1 teaspoon, salt 1/2 teaspoon, white pepper 2 pounds, fresh tagliolini (thin tagliatelle noodles, about 1/8" across) 1/2 cup, combined Romano/Parmegiano cheese, grated 12 quarts, water Brown meat in 1/4 cup of olive oil. After meat is well-cooked and crumbly, drain off oil thoroughly in colander and retain. Brown celery, onions, garlic, parsley and chopped basil in remaining 1/4 cup of olive oil, until onions are clear. Add tomatoes, tomato sauce, tomato paste, water, and sherry to a medium (8-quart saucepan). ' Add meat and sautéd ingredients. Add mushrooms and seasonings. Allow to simmer for at least two (preferably 4) hours. Make sure to remove chili pepper before serving. Bring water to boil in 12 quart stockpot. Salt and add a few drops of olive oil, then the fresh tagliolini. Cook for about 5 minutes, taking care to not make the pasta too soft. Drain in colander and add to large serving bowl Mix ingredients of saucepan with pasta so that the noodles are coated, but do not allow sauce to collect in the bottom of the bowl. Sprinkle with grated cheese when serving. Recipe serves 6 to 8 as main course, more as side dish. Enjoy with our 2006 Pinot Noir.

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