Ground Pork

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.

Jim Fobel, cookbook author, says, "My mother always added lots of sage and nutmeg to her stuffing. I loved those flavors when I was a kid, and I still put them in the stuffings that I make today."

Albóndigas con Salsa de Tomate y Chile de Serrano This is served with traditional Mexican White Rice .

Veal and pork combine in the rustic sauce.

Active time: 50 min Start to finish: 1 hr

(Corn Tortillas with Sweet-and-Savory Ground Pork)

Serve with: Mesclun salad with an herb vinaigrette and sliced semolina bread. Dessert: Vanilla ice cream sprinkled with crushed amaretti cookies (Italian macaroons) and drizzled with Kahlúa.

A warming and filling main-course soup.

This recipe can be prepared in 45 minutes or less.

You can easily recreate this recipe with a wonderful free-range chicken. As for the candied chestnuts, I recommend using freshly cooked, shelled chestnuts which are still quite sweet!

These are equally good with either ground pork or ground lamb.

Using meat loaf mix — a combination of ground beef, veal, and pork — ensures a juicy result. While the meat loaf cooks, mash some potatoes and boil some green beans. Warm apple pie from the bakery is a perfect finale.

Can be prepared in 45 minutes or less.