Place all ingredients except the oil and lemon zest in the bowl of a food processor. Pulse until well blended.
With the motor running, add the olive oil in a thin stream to emulsify the sauce.
Transfer to a bowl. Fold in
In a medium saucepan, combine the garlic, ham, cream and chicken stock. Bring the sauce to a boil, and simmer to a sauce consistency 10-12 minutes. Stir in the Parmesan cheese and season with salt and pepper.
Over medium-high heat in a saucepan, cook the olive oil, onion, garlic, chopped tomatoes, parsley and red pepper flakes until most of the moisture is reduced, about 7 minutes. Pour on the white wine and reduce by half. Add the
Place the tomato sauce and the chicken stock in a blender or food processor and process to a smooth velvety texture.
Pour the sauce mixture into a saucepan and heat. Season with the optional salt and pepper to taste to taste.
In a large pot, heat the olive oil over medium heat and slowly sauté the celery, carrot, onion and garlic until they are tender and sweet, 6-8 minutes. Stir in the basil, parsley, sage, bay leaf and red pepper flakes.
Preheat the oven to 400
Make a paste with the flour and tomato paste. Rub ½ of it over the bones. Mix the olive oil, and the rest of the tomato paste mixture with the vegetables.
Place the bones in large roasting
Heat the olive oil in a large, deep saute pan. Over medium high heat, add the diced pancetta and saute until it begins to brown, about 3 - 4 minutes.
Add the onion, garlic, red pepper flakes. Continue to saute for
Pour the olive oil in a stock pot ( at least 3 quart) , add the olive oil garlic, onion, red pepper flakes, and garlic, cook over medium heat for 15 minutes stirring often until the onions are starting to