Salt
1 pound rigatoni
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
1/4 pound pancetta, chopped
1/4 pound hot bulk Italian sausage (No bulk? Split a link open.) 1/4 pound sweet bulk Italian sausage
1/2 pound ground sirloin
1/2 pound ground veal
1/2 teaspoon allspice (eyeball it in your palm)
Freshly ground pepper
1 carrot, finely chopped
1 medium yellow onion, finely chopped
4 garlic cloves, crushed
1/2 cup dry red wine (a couple of glugs)
1 cup beef stock
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf parsley, finely chopped (a generous handful)
1/2 cup grated Pecorino Romano cheese (a couple of handfuls), plus extra to pass around at the table

SIX SERVINGS

1. Bring a large pot of water to a boil and salt it. Add the pasta and cook until al dente.
2. While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO (1 turn of the pan), then add the pancetta to half of the pan and the hot and sweet sausage to the other side. Break up the sausage into bits and let it brown while the pancetta renders its fat; combine the sausage and pancetta and cook them together for another minute or so. Remove with a slotted spoon to a plate.
3. Add the remaining tablespoon of EVOO (1 turn of the pan) to the skillet and then the beef and veal. Brown and crumble the meat, then season it with the allspice, salt and pepper. Add the carrot, onion and garlic and cook another 5 to 6 minutes to soften the vegetables. Return the sausage and pancetta to the skillet, draining off some of the fat. Deglaze the pan with the wine, scraping up the good bits with a wooden spoon. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat for at least 10 minutes, until serving time. Stir in half of the parsley.
4. Meanwhile, drain the pasta and return it to its pot. Ladle a few spoonfuls of the sauce over the pasta and add a couple of handfuls of cheese to the pot. Stir to coat the pasta. Transfer the dressed pasta to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass around plenty of extra cheese at the table.

One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking

1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

10 SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hour

5 baking potatoes, peeled and cut into 1-inch chunks
Salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons prepared horseradish
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 pounds ground beef sirloin
3 tablespoons flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chopped fresh chives

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
2. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
3. Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
4. Preheat the oven to 450°. Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.

(4 SERVINGS)

3 cups shredded sweetened coconut
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup granulated sugar
One 13.5-ounce can unsweetened coconut milk
3 sticks (12 ounces) unsalted butter, 1 stick melted, 2 sticks at room temperature
2 large eggs, lightly beaten
2 tablespoons rum or 2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
One 7.5-ounce jar marshmallow cream

1. Preheat the oven to 375º. Grease and flour a 12-cup muffin pan.
2. Spread the shredded coconut on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until lightly browned, about 10 minutes. Let cool.
3. Meanwhile, in a large bowl, sift the flour, baking powder, cinnamon, nutmeg and salt. Stir in the granulated sugar and 1 cup of the toasted coconut.
4. In a small bowl, stir together the coconut milk, melted butter, eggs and rum. Add to the dry ingredients and stir until just combined. pour the batter into the prepared pan, filling about three-quarters of each cup; bake until lightly golden and a toothpick inserted comes out clean, about 35 minutes. Transfer the cupcakes to a rack to cool completely.
5. In a large bowl, beat the remaining butter until creamy. Beat in half the confectioners' sugar until fluffy, then beat in the remainder. Add the marshmallow cream and beat until combined. If the mixture is too thick to pass through a squeeze-bottle nozzle, stir in a tablespoon or so of water.
6. Fill a squeeze bottle or pastry bag with about 2/3 cup of the marshmallow frosting. Insert the tip of the bottle into the top of each cupcake and squeeze frosting into the center. Spread frosting on the top, sides and bottom and sprinkle the cupcakes with toasted coconut.

MAKES ONE DOZEN
Prep Time: 1 hr
Bake Time: 35 min