1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

I suggest you to try adding fresh Basil, I use about 1/3 – 2/3  cup chopped fresh basil. It adds more of that special flavor to the dish!

Cut some asparagus into pieces about an inch long and cook them in boiling water with salt, then drain and put them into a saute pan with one and a half ounce of melted butter and sautez for a few
minutes, but first add salt, a pinch of nutmeg, and a dust of  grated cheese.

Pour a little supreme sauce over them, and at the last add a little gravy, one ounce of fresh butter, and a squeeze of lemon juice.

To prepare baked potatoes begin by preheating the oven to 390°F. Peel the potatoes and cut them into cubes of medium size. Rinse several times the diced potatoes with cold water, so the potatoes are clear from starch and become more crispy after baking in the oven.

Boil the potatoes for 3/4 minutes then dry them well. Put some olive oil on a large pan , then put the potatoes, which should be well separated from each other, sprinkle with rosemary, add two cloves of garlic cut in half and sprinkle again with olive oil . Put the pan in the oven and bake for about an hour, stirring potatoes halfway through the cooking. Ten minutes before you turn off the oven add salt and  turn on the grill, this way the baked potatoes become golden brown and crispy!

This is an excellent recipe for the autumn-winter season. It is very easy to make and of course very tasty to eat! The day we added this recipe we prepared our baked potatoes with roasted tuna, it was delicious! 

Pre-Heat Oven to 325 Degrees.
In a large Mixing Bowl Combine: Flour, Pecans, Granulated Sugar, Butter and Vanilla.
Mix at low speed, Scraping Bowl Often Until Well Mixed for 3 to 4 min.
Shape Rounded Teaspoonfuls Of Dough Into Well Rounded 1 Inch Balls.
Place On Ungreased Cookie Sheets.
Bake For 18-25 Minutes, Or Until Very Lightly Browned.
Remove Immediately And Roll In Powdered Sugar While Cookies Are Still Hot.
Place On Cooling Racks.
Roll In Powdered Sugar Again Once Cooled.

Boil water and add fettuccine. Cook until “al dente”.

Season the chicken with salt and pepper, then sauté in olive oil. Once cooked, drain the oil, add the butter and half-and-half. Pour everything over the fettuccini.

Steam the broccoli for 4 minutes and add to the mixture once the pasta is cooked. Add black pepper to taste.

This one of those mixed Italian-American dishes that you might have a hard time finding in Italy. Italians don’t usually add chicken to pasta, but we wonder why not? It’s so tasty!

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour). Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners’ sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.