Ingredients:

17.5 oz bucatini or spaghetti
10.5 oz thick bacon
17.5 oz peeled tomatoes
10.5 oz white onion
1 hot red pepper
5 tbsp extra virgin olive oil
fresh Italian parsley
3.5 oz grated pecorino cheese
salt

Method:

In a middle size pan gently fry chopped onion with olive oil and diced bacon, once onion and bacon are golden brown, add the peeled tomatoes chopped in little pieces. Add salt and red crushed pepper. Reduce heat and cook for about 20 minutes (if the sauce becomes too thick, add _ glass of hot water). Once the sauce is cooked, add chopped parsley. In a separate large pot add about 4.5 qt water. Let it boil and then add bucatini or spaghetti. Cook pasta until "al dente". Drain the pasta and place in a large bowl with the sauce and then add the grated pecorino cheese. Simmer and then serve.

Ingredients:

white onion
red onion
12 oz carrots
10.5 oz celery
7 oz cabbage
10.5 oz beet greens and spinach
7 oz fresh clean white beans
10.5 oz potatoes
4 cloves of garlic
6 tbsp extra virgin olive oil
1.8 oz tomato paste
glass red dry wine
fresh Italian parsley and basil
salt and fresh black pepper

Method:

Clean and Slice all vegetables. In a large pot gently fry chopped onions and garlic until golden brown. Add red wine and wait until the liquid evaporates for about 5 minutes. In a bowl dilute the tomato paste with a little hot water and then add it to the pot. Reduce heat. Add all sliced vegetables beginning with the hard ones first. Add more hot water and then salt and pepper. Cook for about 1 hour. The soup can be more or less dense, depending on taste.

Ingredients:

1 free-range chicken
8.5 oz onion
3 cloves garlic
5.5 oz tomato paste
glass red dry wine
5 tbsp extra virgin olive oil
1 red hot pepper
1 leaf laurel
fresh Italian parsley & rosemary
salt

Method:

Clean chicken and chop in pieces. Add chicken, onion and garlic to a middle size pan with parsley, rosemary and the leaf of laurel, stir the ingredients so that they do not stick to the pan. Once browned, add wine and after 10 minutes add the tomato paste with a little hot water. Add red crushed pepper and cook until the chicken is tender. The sauce needs to be quite condensed. Serve in a large dish.