Dman's 5 Pastas

2 tsp / 10ml Olive Oil  

1 lb / 450g Ground meat (beef, chicken, pork)

1/2 cup / 80g diced Shallot

1 small Chili Pepper (optional - can sub. Chili Flakes)

Salt to Taste

2-3 dashes Pepper

1-2 minced Garlic Cloves

2 tsp / 2g dry Thyme

1 tbsp / 15ml Tomato Paste

2 cups / 475ml Beef Broth

1/2 cup / 120ml Red Wine

2 tsp / 10ml Olive Oil 

1/2 cup / 80g julienne Onions

1-2 minced Garlic Cloves

1 tbsp / 15ml Butter

3 cups / 225g sliced Mushrooms

1 cup / 240ml Beef Stock or White Wine

Salt to Taste

2-3 dashes Pepper

1/2 tsp / 0.5g Chili Flakes

1/2 tsp / 0.5g Oregano

1/2 cup / 120ml Heavy Cream

2 tbsp / 30g Parmesan (save half as topping)

3 tbsp / 45ml Water (from pasta pot)

2 tbsp / 30g Fresh Basil

2 tsp / 10ml Olive Oil 

1/2 cup / 80g diced Shallot

1-2 Sliced Garlic Cloves

1 cup / 150g diced Panchetta

1/2 cup / 80g torn or sliced assorted Olives 

   (Salted Moroccan, Green Olives, Kalamata Olives)

1/4 cup / 60ml Heavy Cream

1/3 cup / 20g chopped fresh Parsley

2 tbsp / 15g Parmesan (save half as topping)

1 tbsp / 15ml Butter

1 Egg Yolk, unbroken

4 tbsp / 60ml Olive Oil 

2 minced Garlic Clove

1 cup / 150g diced Zucchini

1 cup / 100g diced Eggplant

2 cup / 300g smashed Grape Tomatoes

Salt to Taste

2-3 dashes Pepper

12 Cannelloni

2 handfuls Raw Spinach

1.5 cup / 360g Ricotta

2 tsp / 10ml Olive Oil 

1 cup / 110g grated Mozzarella

Salt to Taste

1 Dman's Veggie Sauce

Bake covered at 350 degrees for 20-25 minutes.

6–8 sheet of pasta

Double of Dman's Veggie Sauce

1.5 cups / 150g grated Mozzarella

1 ball of Burrata cheese

1/2 cup / 20g fresh Basil

 

Layer starting with pasta, sauce, cheese, repeat. Put surprise layer of basil in middle somewhere.

Bake covered at 350 degrees for 20-25 minutes.