Braised Lamb Shank by Jason Balestrieri

Authentic Bolognese Sauce by Darina Kopcok

Bolognese sauce is often thought to be a tomato-based meat sauce, but a true bolognese actually has very little tomato. It is also served with tagliatelle noodles instead of spaghetti, or tucked in between the layers of the green lasagna Bologna is famous for. Tagliatelle are similar to fettuccine, and are used because a broader…

Brasato al vino rosso (Beef Braised in Red Wine) by Frank Fariello

There's nothing like a good pot roast on a cold winter's day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a 'continental' twist: the favorite cooking medium for Italian pot roast is red wine.

Creamy Basil Chicken Pasta by Mary Joseph

This is a rich & creamy pasta that has quickly become a favorite with my family & friends. I like lots of garlic so feel free to cut the amount down to suit your personal tastes.

Spinach and Ricotta Cannelloni by nazevedo

This is a very easy cannelloni that we've learned with the great chef Jamie Oliver.

Italian Shrimp Scampi for Nu-wave or Flavorwave oven by Jennifer Testalone

This is an easy recipe that you can prepare in advance and bake right before dinner. It works well in a Nuwave, and it's truly delicious, if not exactly low fat. Make sure to give it a squeeze of fresh lemon just before serving!

Stuffed Eggplant Caponata by Laurie Alves

A Wonderful Meatless Dinner Alternative!

Easy Spaghetti Bolognese by ShaleeDP

This is an all time favorite at home.

Lasagna Italiana by ExhilaratingChef

Inspired from the streets of Tuscany, I developed this recipe by reducing the amount of sodium, eliminating sugar, and reducing the total fat content of a traditional lasagna. Enjoy!

Oven Baked Chicken Parmesan by myra byanka

Easy to prepare, lower calorie version of this dish. For maximum tenderness, I recommend brining the breasts in 2 qts. water and 1/2 C table salt for 1 to 1 1/2 hours and rinsing them in cold water for several minutes. Or, take a kitchen mallet or rolling pin and put the whammy on 'em.

Weir Dough for Pizza by Joanne Weir

Zuppa di Pesce - Sea food Stew- by Pasquale Frola

Here it is a delicious Fish Plate full of flavors and rich taste This is the real version of the neapolitan Fish Stew as made in the best restaurants. One of the best you can try is at Ristorante Alberto - Ischia Island . I was sous chef there and learned some tips from the amazing donna Maria Mattera a superb Chef...

Eggplant Parmesan by Jennifer Bass

Angel Hair Pasta with Shrimp and Olive oil by ShaleeDP

One of my favorites and easy to make pasta dish.

Vino Cotto (Vincotto) Sirloin Tips by Deena Montillo

Sirloin tips that have a unique flavor, are tender, delicious and easy to prepare...definitely a winning combination!