GEORGE'S PASTARIA RECIPES

Steps:

• Finely mince the onion, carrot, and fresh fennel.
• Heat the oil and 4 tablespoons butter in a heavy pan; add in minced vegetables; saute over low heat, stirring occasionally, until they are soft and have almost melted into a puree.
• This can take about 30 minutes and require patience.
• The vegetables must be soft before proceeding with the recipe.
• Add in the ground fennel seed and salt; saute for 2 minutes and then add the meat.
• Increase the heat and saute, stirring, until the meat is no longer pink.
• Add in the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 30 minutes.
• Add the tomatoes and cook for an additional 15 minutes, until they are absorbed into the sauce.
• Bring 5 quarts of salted water to a boil in a big pot.
• Drop in the pasta and cook until it is still quite firm, 4-5 minutes.
• Drain and add the pasta to the sauce, toss for 1-2 minutes, until al dente.
• Cut up the remaining 8 tablespoons of butter and add to the pasta; continue to toss until the butter melts and combines with the sauce.
• Serve immediately; pass the Parmigiano-Reggiano for your guests to grate over their pasta.

Steps:

• "Prepare Rigatoni according to package. Remove sausage from casing and brown in olive oil in skillet on medium heat using back of wooden spoon to crumble. Chop onions and julienne peppers then add to skillet until tender, then add garlic and wine and simmer about 3 minutes. Add tomatoes and red pepper, seasoning with salt and pepper to taste. Bring mixutre to a boil over high heat, stirring constantly then add basil and romano and reduce heat to medium-low and simmer until thickened. Divide pasta into bowl and spoon adequate amount of sauce into pasta and stir. Top with large crumbles of goat cheese."