• Heat one tablespoon of olive oil in a medium-sized skillet over medium heat. Cook onion and carrots until slightly softened. Remove vegetables from pan and set aside.
• Increase the heat to medium-high and add the other tablespoon of oil. Add the cubes of steak and cook turning to evenly brown all sides.
• Add the beef stock, tomato puree, and Worcestershire sauce to the skillet and stir to combine. Return onions and carrots to the skillet. Tie the thyme and Rosemary into a small bundle with kitchen string and add to the skillet. Bring to a mixture to a boil, and then reduce to a simmer partially covering with a lid. Simmer for about an hour or until the liquid has thickened.
• To make the champ mash for the topping, boil the potatoes in a large pot of water until fork tender. Drain potatoes and mash together with milk and butter until smooth and creamy. Mix in green onions and season to taste with salt and pepper.
• Heat oven to 350°F and lightly spray an oven proof baking dish with non-stick spray.
• Pour the beef gravy mixture into the baking dish and top with the mashed potatoes. Sprinkle the top with fresh ground black pepper.
• Bake for 25 to 30 minutes or until the tops of the potatoes have started to brown.

• In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops.  Gently poach for just a minute cooking the scallops only about half way.  Remove the scallops and set aside.  Strain the stock to add in the next step.
• Melt 4 tablespoons of the butter in a saucepan over medium heat. When butter foams add the flour and cook for about 5 minutes whisking constantly. Add stock and whisk until sauce is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Place 3 tablespoons butter in a large sauté pan over medium heat. When butter is melted add the shallots and cook stirring occasionally until they are translucent, about 5 minutes. Add the sliced mushroom caps, and cook for another 8 to 10 minutes or until they have released their liquid and are just starting to brown. Add the brandy or Cognac and cook 1 to 2 minutes to evaporate the alcohol. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, stir to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes. Top the scallops with equal amounts of the cream and mushroom sauce. Finish each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet pan.
• At this point the gratins are ready to be baked, or you can cover them with plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.

• Position rack in the center of oven and heat to 350F degrees.
• Lightly grease a 9”x 9” baking dish.
• Heat a pan over medium heat. Cook onion and carrot in butter until softened.
• Stir in soup and milk. Heat until almost boiling and soup begins to thicken.
• Add spices and stir to mix.
• Add 1 cup of the cheese and stir to melt.
• Blanch broccoli in boiling water for about 2 minutes. It will continue to cook in the oven.
• Combine rice, broccoli and cheesy mixture. Pour into prepared baking dish.
• Top with remaining cheese and panko crumbs. Drizzle lightly with olive oil.
• Bake for about 35 minutes or until bubbly and top is lightly browned.

• Heat oven to 450° F.  Prepare a 9″ x 9″ glass or metal pan by lightly greasing.
• Crisp the bacon, reserving the renderings. Drain on a paper towel and crumble when cool. Place a tablespoon of the bacon drippings in a large skillet and wilt the spinach. Place cooked spinach in a mesh strainer to drain. When cool enough to handle, finely chop the spinach.
• Cook pasta in boiling water about 8 minutes or until el dente. Drain and rinse with cold water, drain again.
• In a large bowl combine everything except the pasta. Mix well. Add pasta and toss to coat. Pour into the prepared baking dish.

Topping

• Place bread crumbs and cheese in a small bowl. Mix well.
• Evenly spread the topping mixture over the top of the casserole. Drizzle with olive oil.

Bake

• Bake casserole 25 minutes or until golden brown.  Let casserole rest for 10

  minutes before serving.

*Ragù all Bolognese

• Finely chop onion, carrot, and celery.
• In a heavy-bottomed saucepan over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables and raise the heat to medium. Cook, stirring frequently, until onion is translucent and soft.
• Add ground beef to the vegetable mixture along with the salt, peppers, and spices. Cook until meat is browned crumbling with a spoon.
• Add tomatoes and garlic.
• When mixture begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally for about 30 minutes.
• Add wine. Cover pot, reduce heat to low, and allow sauce to simmer, 2 1/2 to 3 hours.
• Season to taste by adding more spices or salt.
• Heat oven to 400° F.

Assemble

• Cook pasta in heavily salted boiling water for about 12 minutes or al dente. Drain and rinse with cool water.
• Place pasta in a large mixing bowl and toss with olive oil. Add parmesan cheese and toss again.
• Butter the bottom and sides of a 9″ springform pan. Tip pan on a slight angle and stand the tubes of rigatoni on end until pan is full. One pound fits perfectly in the springform pan.
• Ladle the ragù small amounts at a time over the top of the pasta. Use a spatula to work the sauce into the noodles. Tapping the pan against the counter also helps to settle the sauce into the holes.
• Cover the top with an even layer of the grated mozzarella cheese.
• Bake in the 400° F oven for 25 – 30 minutes or until top is bubbling and golden brown.
• Remove from oven and allow to rest for about 15 minutes. Run a knife around the edge of the pan before removing the springform.
• Cut into slices and garnish with some fresh basil.

Serve

• Serve with a side salad or fresh green beans. A crusty French bread might also be nice.

• Heat oven to 375°F.

Meat Sauce

• Place all tomato products in a large sauce pan over medium heat.
• Brown the sausage in a large skillet over medium high heat.
• Remove the sausage from the pan and add to tomato sauce. Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
• Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
• Add vegetable mixture to the tomato sauce.
• Add wine to the tomato sauce and mix well. Simmer over low heat until sauce thickens, about 30 minutes.

Ricotta mixture

• Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.

Assemble

• In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan). Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture.
• Sprinkle with cheese, and cover with more pasta.
• Spread the ricotta cheese mixture over and cover with another layer of pasta.
• Spread another 1½″ layer of the tomato mixture. Sprinkle with cheese and cover with pasta.
• Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese.

Bake

• Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes.
• Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color.
• Allow to rest for 10 minutes before cutting and serving.