Two Recipes You Will Love!

I have tried both of these and they are delicious.
Neapolitan-style ragu
Note:  The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately.


2 pounds boneless pork butt, in 1 piece

2 teaspoons salt, divided, more to taste


2 tablespoons finely minced parsley

1 pound onions, chopped

4 cloves garlic

1/3 cup chopped pancetta

1/4 cup chopped prosciutto

1/4 cup olive oil

2 cups dry red wine

1 (6-ounce) can tomato paste

1 cup crushed tomatoes or tomato puree

1/2 pound Italian sausage, crumbled

1 pound dried pasta, such as rigatoni, penne or fusilli

2 tablespoons butter

3 tablespoons grated Parmigiano-Reggiano, plus more on the side

1. Season the pork all over with 1 teaspoon salt and pepper to taste.

2. In a food processor, chop together parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.

3. Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until the paste is fragrant and no more liquid appears when it is stirred, about 7 minutes.

4. Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.

5. Add the red wine, loosely cover and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally. If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.

6. Over low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed, and cover and continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 1/2 hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.

7. Remove the roast to a plate and keep warm until ready to serve. Crumble the Italian sausage into the sauce and cook until the sauce is extremely dark, unctuous, shiny and thick, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)

8. Cook the pasta in plenty of rapidly boiling, heavily salted water. Warm the sauce if it has been refrigerated.

9. When the pasta is cooked but still slightly chewy, drain it and toss it in a bowl with the butter. Spoon over half of the sauce and toss just to coat lightly. Transfer to a serving bowl and spoon more sauce over the top. Sprinkle over the Parmigiano-Reggiano and pass more on the side.

I’m eating some leftover right now….. YUM!!!



Graham cracker chewy bars

These are almost too good!!!  And easy.

Total time: 45 minutes, plus cooling time

Servings: 24 bars

The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together.


3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) butter, at room temperature

1/4 cup sugar

2 tablespoons flour

1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13- by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly

2 1/2 cups brown sugar

4 extra-large eggs

2/3 cup graham cracker crumbs

1 tablespoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pecans, chopped

1 prepared crust

Powdered sugar, if desired

1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

We gave some of these to family and friends and they are asking for more!  I hope you try these.




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10 Responses to Two Recipes You Will Love!

  1. Grandpa Dewey says:

    This must be recipe day, check out my apple pie.

  2. john says:

    Man, ya trying to get the left coast a quaking again…… yummy sounding stuff

  3. GreatGranny says:

    Sure does sound delicious.

  4. Isabelle says:

    Sounds good, looks good but I sooooo cannot afford these right now!!!LOL!!1,2,3, and 1,2,3 and 1,2,3…..that should be me exer……ci…..sing.

  5. KatSoup says:

    I came all the way over here to see ya’ll and all I get is spaghetti with pork butt sauce?whats up ole’ buddy?

  6. Joe says:

    LOL, ever look at the comment below yours and have to let out a good ‘ol belly laugh? Pork butt sauce…what a mouthful! I’m telling you man you make a new show where you comment on sports and cook all at the same time…make your millions…and remember I have a pattent on the idea!

  7. ♥ Aimee says:

    mmmmmmmmmmmmmmmmmm….i think i gained 10 lbs just reading this…

  8. Nancy says:

    Serious, I need you in my kitchen!…the graham cracker crust I make for cherry cheesecake and have had on occasion overbaked… that crust couldn’t even be cut with a knife!! it was good chewing tho!! My 30 year old son cooks like you!gotta say it …LOVE to see a man in the kitchen!

  9. Sue says:

    Sounds toooo good! Will give them a try!

  10. Sanjana says:

    wow Bob wish i knew all those ingredients would love to try making it for Nick………………..Im just discovering that having a man in the kitchen while your cooking, helping you out can be quite the experience…………………

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