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Fresh pesto
4 cups packed fresh parsley you can use basil if you prefer
1 1/2 cup grated Parmesan cheese
1 cup walnut pieces
4 large cloves garlic, cut in half
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/3 cup olive oil

Remove stems from parsley or basil. Wash leaves thoroughly in lukewarm water, and then dry well. Add parsley or basil and next 5 ingredients. Process until smooth. Add oil until combined. Can be used immediately, but better the next day. To store place in an airtight container; refrigerate pesto up to 1 week or freeze up to 6 months.

Sauce
3 28oz cans whole tomatoes
2 28oz cans tomato purée
2 28oz can crushed tomatoes
1 tablespoon of olive oil

Dry seasoning:
8 Bay leaves
4 tablespoons Parmesan cheese

Meat:
Use as much or as little as you like but it does flavor the sauce.

1-2 pounds Hot Italian sausages
1-2 pound country style ribs
1 pound beef boneless shot ribs
1 pound bone in short ribs

In a large pot add the three cans of whole tomatoes with the cores removed. Sear all meat and add to the large pot. Add all remaining cans of tomato, Bay leaves and olive oil. Slow cook for five hours until meat is falling apart

Chicken cutlets:
3 chicken breast cut thin, if you can’t get them thin enough you can always use a mallet to even them out.
15oz bread crumbs mixed with 1 cup Parmesan cheese
4 eggs blended well.

Dip cutlet an egg wash and then coat with bread crumbs repeat until all cutlets are breaded. Then heat olive oil to about 390°F as the smoke point is 410°F you do not want to burn your oil. Fry on both sides until color is golden brown and they’ve reached an internal temperature of 165°F

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